Freshly baked cookies feel like comfort in every bite. These white chocolate raspberry cookies turn simple ingredients into bakery-quality treats. You’ll taste crisp edges, chewy centers, creamy white chocolate, and bursts of tart raspberry.
The best part? These cookies come together in roughly half an hour, and the dough doesn’t need any chilling time. You can also freeze the dough for quick desserts whenever you want.
Why You’ll Love White Chocolate Raspberry Cookies
- Gooey centers and crispy edges for bakery-style texture.
- Ready in about 30 minutes.
- Freeze the dough or baked cookies for later.
- Switch up flavors with nuts, zest, or berries.
- Oversized cookies that look impressive on any platter.
Ingredients for White Chocolate Raspberry Cookies
Pantry & Fresh Ingredients for Raspberry Cookies
- 1 stick salted butter, cold, cubed
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 yolk
- 1 tsp vanilla extract
Mix-Ins
- 1 cup freeze-dried raspberries
- 1½ cups white chocolate chips
Dry Ingredients
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup cake flour
- 1¼ cups all-purpose flour
Substitutions for White Chocolate Raspberry Cookies
- Use freeze-dried strawberries or blueberries instead of raspberries.
- Add macadamia nuts for crunch.
- Replace flour with a 1:1 gluten-free blend.
- Choose plant-based butter and non-dairy white chocolate chips to make this recipe fully dairy-free.
Step-by-Step Instructions for White Chocolate Raspberry Cookies
Learn how to freeze cookie dough balls so you can bake bakery-style white chocolate raspberry cookies on demand with perfect texture every time.
- Prep and Preheat for Bakery-Style Cookies
Heat oven to 400°F. Line baking sheets with parchment.
- Cream Butter and Sugar for Cookie Dough
Beat cold cubed butter with sugars for 1 minute until the mixture looks creamy.
- Add Eggs and Vanilla for Chewy Texture
Add the egg, extra yolk, and vanilla, then blend just until the mixture comes together.
- Fold in Raspberries for Flavor
Fold in raspberries. Let the dough rest for 2 minutes.
- Add Dry Ingredients for Structure
Stir in salt, baking powder, soda, and both flours until dough forms.
- Fold Chocolate
Add white chocolate chips and stir until evenly spread.
- Scoop and Bake White Chocolate Raspberry Cookies
Scoop 8 large cookies. Bake for around 10 minutes, just until the edges take on a light golden color.
- Cool Cookies to Set Gooey Centers
Cool cookies on the sheet for 15 minutes. This helps the centers stay gooey.
Pro Tips for Perfect Raspberry White Chocolate Cookies
- Start with cold butter so the cookies stay thick.
- Stop mixing once flour disappears into the dough.
- Stick with freeze-dried fruit for the best texture.
- For a professional finish, press a few more chocolate chips onto each dough ball before placing them in the oven.
- Bake frozen dough balls for 12 minutes.
Variations
- Once cooled, add a drizzle of melted white chocolate across the cookies for an elegant touch.
- Add lemon zest to brighten flavor.
- Wrap in parchment and twine for holiday gifts.
Best Ways to Serve White Chocolate Raspberry Cookies
Pair these cookies with:
- Butterfinger Balls for a candy-inspired snack.
- Easy Christmas Bark on holiday dessert trays.
- Swicy S’mores Cookies for a sweet-spicy pairing.
- Apple Pecan Tart for a cozy fall spread.
Storage and Reheating White Chocolate Raspberry Cookies
- Room Temp: At room temperature, store cookies in a sealed container and enjoy them within three days.
- Freeze Dough: Store scooped dough balls for 2 months. Bake straight from frozen.
- Freeze Baked: Store cooled cookies for 1 month. Thaw at room temp.
- Reheat: Microwave for 10 seconds to restore gooey centers.
For more food safety tips, see the USDA FoodKeeper App. Learn about FDA Nutrition Labels and CDC sugar guidance.
Nutrition (Per Cookie)
Calories: 380 | Carbs: 48g | Protein: 4g | Fat: 18g | Sugar: 32g | Sodium: 220mg
FAQs
No. Fresh berries release too much liquid and cause spreading. Use freeze-dried instead.
Bake at 400°F. Pull them when edges look golden but centers stay soft. Let them cool on the tray.
Yes. Replace the flours with a 1:1 gluten-free blend.
You can freeze dough for 2 months. Scoop into balls before freezing for easy baking.
Butter that’s too soft or overmixed dough usually causes spreading. Keep butter cold and mix gently.
More Dessert Recipes Like These Raspberry Cookies
- Berrylicious Strawberry Crunch Cheesecake – A fruity, layered cheesecake with crunch.
- Xango Dessert Recipe – A creamy fried dessert roll, sweet and indulgent.
- King Cake Recipe Party Unforgettable – A festive, colorful treat perfect for gatherings.
- Chocolate Cream Cheese Pound Cake (Gordon Ramsay Recipe) – Rich, moist, and chocolatey with a cream cheese twist.
White Chocolate Raspberry Cookie Recipe
- Total Time: 25 minutes
- Yield: 8 large cookies
- Diet: Vegetarian
Description
These white chocolate raspberry cookies combine creamy white chocolate chips and tart raspberries for the perfect sweet-tangy balance. With crisp edges, soft gooey centers, and a bakery-style look, they’re ready in just 30 minutes. Freezer-friendly and easy to make, they’re ideal for parties, gifting, or late-night cookie cravings.
Ingredients
- 1 stick (½ cup) salted butter, cold, cut into cubes
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup freeze-dried raspberries (do not use fresh; they add too much moisture)
- 1½ cups white chocolate chips
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup cake flour (adds tenderness)
- 1¼ cups all-purpose flour (adds structure)
Instructions
- Preheat Oven
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. - Cream Butter and Sugars
In a stand mixer, beat cold cubed butter with brown sugar and granulated sugar on high speed for 1 minute, until creamy and smooth. - Add Wet Ingredients
Mix in the egg, egg yolk, and vanilla extract. Blend briefly until combined. - Fold in Raspberries
Add freeze-dried raspberries. Mix for about 10 seconds until they break into smaller pieces. Let dough rest for 2 minutes. - Add Dry Ingredients
Stir in salt, baking powder, and baking soda. Add both flours and mix until a dough forms (about 1 minute). - Add White Chocolate Chips
Fold in white chocolate chips until evenly distributed throughout the dough. - Scoop and Bake
Scoop dough with a large cookie scoop (makes 8 large cookies). Place 4 cookies per baking sheet. Bake for 10 minutes, until edges are golden but centers remain soft. - Cool and Set
Let cookies cool on the baking sheet for 15 minutes to allow centers to set while staying gooey.
Notes
- Cold butter prevents cookies from overspreading.
- For a bakery-style look, press a few extra white chocolate chips onto the tops before baking.
- To freeze dough, scoop into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen at 400°F for 12 minutes.
- Add lemon zest for a citrusy twist or drizzle with melted white chocolate once cooled.
- To make it gluten-free, use a 1:1 baking flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Bake and Share White Chocolate Raspberry Cookies
Bake a batch of white chocolate raspberry cookies and taste bakery quality at home. Save this recipe on Pinterest, share with friends, and leave a comment with your favorite cookie twist.