These raspberry white chocolate cookies are soft, chewy and so delicious! The best part is that they are made with fresh raspberries too! The tartness from the fresh berries and the sweetness from the chocolate is a true match made in heaven. Try it and let me know what you think!
Since you are here, made sure to check out these lemon brownies, this buttery raspberry cake recipe, this raspberry sorbet, as well as this raspberry white chocolate overnight oats.
This is the best white chocolate raspberry cookie recipe!
This raspberry cookie took me almost a year to get to because it failed so many times that I had to give up on it for my own sanity!
But trust me when I say that I was able to perfect it so much that you will be baking it on repeat during all of the raspberry season.
It yields soft and chewy cookies that are both packed with white chocolate chunks as well as fresh raspberries to really elevate that experience. With each bite, you’ll get a blend of vanilla, raspberry, and white chocolate and there is nothing better!
Why you need to make this recipe!
- Irresistible Flavor Combination: The combination of sweet white chocolate and tart raspberries is a match made in cookie heaven. The contrasting flavors create a perfect balance that will tantalize your taste buds.
- Unique Twist on Classic: While chocolate chip cookies are a classic, adding raspberries and white chocolate takes them to a whole new level. It’s a fun and delicious twist on a traditional favorite.
- Texture Delight: Imagine biting into a soft and chewy cookie with bursts of juicy raspberries and melty white chocolate chunks. The textures come together to create an incredible mouthfeel that you won’t be able to resist.
Ingredients for these raspberry white chocolate chip cookies
Here are the ingredients you will need to make these easy and delicious fruity cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use salted or unsalted butter as long as it is softened.
- Brown sugar and granulated sugar
- Pure vanilla extract
- Egg
- Flour
- Cornstarch
- Baking soda
- Salt
- Raspberries – Feel free to use fresh or frozen raspberries. Freeze-dried raspberries won’t work in this recipe because they don’t have enough moisture for the cookie dough.
- white chocolate bars – The rich white chocolate pieces pair so well with the tangy raspberry flavor.
How to make white chocolate raspberry cookies recipe
This is how you can make this raspberry cookie recipe. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, brown sugar, and white sugar together in a large bowl.
- Mix in the egg and vanilla extract until combined.
- Add in the dry ingredients and mix just until the flour mixture disappears.
- Fold in the white chocolate and the raspberries.
- Using a small cookie scoop, scoop out 21 equally sized cookie dough balls and place them on a parchment paper-lined large baking sheet.
- Bake in the preheated oven.
- Top with a few extra pieces of white chocolate as soon as they come out, allow cool them for a bit on the cookie sheet then transfer to a cooling rack to cool down fully.
Frequently asked questions – FAQ
How to store these delicious raspberry cookies?
You can store these cookies in an airtight container at room temperature for up to 4 days.
I always enjoy reheating my cookies a tab bit to get them ooey gooey again before enjoying them.
Can I freeze these white chocolate raspberry cookies?
Yes! Cool the cookies down completely before placing them in an airtight container or freezer bag and freeze for up to 3 months.
Once you are ready enjoy them, thaw them on the counter for an hour or two, or heat them up in the microwave for a few seconds for an ooey gooey perfect cookie!
Can I add lemon zest or other citrus flavors to enhance the raspberry flavor?
Absolutely! Adding a little lemon or orange zest to these cookies when you add in the egg and vanilla will really help elevate your cookies even more and make them that much more festive.
Can I use raspberry jam or preserves instead of fresh raspberries?
I have never tried this recipe that way but similar to my blueberry muffin cookies, you can fold the chocolate chunks into the cookie dough then drop dollops of seedless raspberry jam on top of the cookie dough and gently swirl it.
Then using your cookie scoop, scoop out the cookie dough, place it on the prepared baking sheet, and bake. The only downside to this is that the cookie will not have that beuatiful tangy flavor that you would get from using fresh raspberries and instead would be a little sweeter.
White chocolate raspberry cookies
The best white chocolate raspberry cookies ever!
Ingredients
- ½ cup butter
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- ½ teaspoon Baking soda
- 2 cup AP flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ⅓ cup raspberries fresh or frozen
- ½ cup white chocolate chunks or white chocolate chips
Instructions
- Preheat the oven to 350F, then line a baking sheet with parchment paper and set aside.
- Cream the butter, brown sugar, and granulated sugar together. Mix in the egg and the vanilla extract until combined.½ cup butter, ½ cup light brown sugar, ⅓ cup granulated sugar, 1 egg, 2 teaspoon vanilla extract
- Fold in the flour, baking soda, and salt just until the flour mixture disappears.½ teaspoon Baking soda, 2 cup AP flour, 1 tablespoon cornstarch, ½ teaspoon salt
- Gently fold in the roughly chopped raspberries and white chocolate chips. Make sure to not overmix so that the raspberries don't bleed into the cookie dough.⅓ cup raspberries, ½ cup white chocolate chunks
- Using a small cookie scooper (2 tbsp), scoop out equally sized cookie dough balls. Place them on the prepared baking sheet leaving about 2 inches of room between each cookie dough ball. Top with a few extra pieces of raspberry.
- Bake in the preheated oven for 9 minutes. Top each cookie with a few extra pieces of white chocolate if you'd like. Let the cookies cool down on the baking sheet for 15 minutes before transferring them to a cooling rack to cool down fully.
Nutrition
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Val
These cookies are awesome. You recipes are always keepers
Chahinez
Thank you Val 🥹
Chiara
hello!! could I please ask you the weight of the egg without shell? as they are all different depending on the country 🙂