Soft and chewy, these White Chocolate Raspberry Cookies are filled with smooth, sweet chocolate and juicy, tangy raspberries that balance beautifully together.
These White Chocolate Raspberry Cookies are soft, chewy, and buttery, with creamy white chocolate chips and bursts of bright, sweet-tart raspberry in every bite. The rich sweetness of the white chocolate pairs perfectly with the fruity flavor of the raspberries, creating a deliciously balanced cookie.
I love baking with fresh berries. For more treats made with fresh raspberries you have to check out my Lemon Raspberry Cookies, Raspberry Chipotle Sauce, and Lemon Raspberry Cake.
Table of Contents
Why You’ll Love These White Chocolate Raspberry Cookies
- We use fresh raspberries instead of frozen or even crumbled freeze-dried raspberries ensuring they have that authentic raspberry taste.
- By using mostly brown sugar, an extra egg yolk, and melted butter, these cookies are chewier making them easy to devour.
- No chilling time for this cookie dough is needed so you can whip these cookies up in less than 30 minutes.
Recipe Ingredients
Fresh Raspberries – Giving that delicious sweet and tart raspberry flavor in every bite!
Butter – Helps make the cookies chewy. You can melt the butter in your microwave or in a medium saucepan over medium heat.
White Chocolate Chips – Adds a rich creamy sweetness to balance the tart from the raspberries.
For a full list of ingredients and amounts see the recipe card below.
How to Make White Chocolate Raspberry Cookies
Step 1: Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
Step 2: In a large bowl add the slightly cooled butter, brown sugar and granulated sugar and stir until combined.
Step 3: Next add in the egg, egg yolk, and vanilla and mix.
Step 4: In a separate mixing bowl whisk together the flour and baking soda.
Step 5: Add the dry ingredients into the wet ingredients and mix until the dough forms.
Step 6: Add the white chocolate chips and fold in.
Step 7: Next, add the raspberries and gently fold them in until evenly distributed.
Step 8: Then using a 1 Tbsp cookie scoop, scoop the dough into rounded balls and place on your prepared cookie sheet. Top each cookie dough ball with additional white chocolate chips and pieces of fresh raspberries if desired.
Step 9: Bake in the oven for about 12 minutes until the edges are slightly golden brown.
Step 10: Allow the cookies to cool on a wire rack then serve and enjoy!
Expert Tips
Choosing Raspberries – When picking fresh raspberries for these cookies you want to select firmer ones compared to squishy ones. These will hold up better when folding in and baking and will keep your batter from turning too pink.
Melted Butter – Allow your butter to cool after melting and before adding it into your mixing bowl to give your cookies the best overall texture.
FAQs
Yes. You can use unsalted butter instead of salted if you prefer. However be sure to add ½ teaspoon of salt into the batter with the dry ingredients.
You can but note the frozen raspberries have extra moisture and could cause the cookies to spread or change the color of the dough. Be sure to squeeze out any excess moisture is using frozen raspberries.
Storage Information
You can store any leftovers of these raspberry white chocolate cookies in an airtight container at room temperature for 1-2 days. You can store them in your fridge for up to 5 days. Be sure to place parchment paper between the layers of cookies when storing to keep them from sticking together.
You can also freeze these cooled cookies by wrapping them in plastic wrap and placing them in an airtight container or freezer safe bag for up to 2 months.
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Ingredients
- 3/4 cup butter - melted**
- 1 cup brown sugar - packed
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 cup white chocolate chips
- 1/2 cup fresh raspberries*
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
- In a large bowl add the melted butter, brown sugar and granulated sugar and mix until combined.
- Next add in the egg, egg yolk, and vanilla and mix.
- In a separate bowl whisk together the flour and baking soda.
- Add the dry ingredients into the wet ingredients and mix until the dough forms.
- Add the white chocolate chips and fold in.
- Next, add the raspberries and gently fold them in until evenly distributed.
- Then using a 1 Tbsp cookie scoop, scoop the dough into rounded balls and place on your prepared cookie sheet. Top each cookie dough ball with additional white chocolate chips and pieces of fresh raspberries.
- Bake in the oven for about 12 minutes until the edges are slightly golden brown.
- Finally serve and enjoy!
