I have been on a mission to find that perfect balance in a cookie, soft in the center with just a little crisp around the edges. And this White Chocolate Raspberry Cookie absolutely delivers. The texture is soft and chewy with that subtle golden rim, and the flavor is the perfect mix of sweet white chocolate and slightly tart raspberries. It is rich without being too much, balanced without being boring, and honestly, one of those cookies you grab “just one more” of every time you walk by the plate.
If you are building out a full dessert table, there are a few more recipes you will want to add next. Cornflake Cookies are perfect when you need something simple with a little crunch, while pineapple cherry dump cake brings that easy, fruity crowd-pleaser vibe. And if you want something refreshing to sip alongside these cookies, strawberry lemonade is always a bright, sweet pairing that just feels like summer.
Equipment
- Two sheet pans
- Parchment paper
- Whisk
- Stand mixer or Hand mixer
- Scoop or large spoon
- Cooling rack
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Ingredients
- all-purpose flour
- baking soda
- kosher salt
- unsalted butter, room temperature
- granulated sugar
- brown sugar
- large eggs, room temperature
- vanilla extract
- white chocolate bars, chopped
- frozen raspberries
Directions
Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
Whisk together the flour, baking soda, and salt in a medium mixing bowl and set aside.
In the bowl of your mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Slowly add your eggs and vanilla extract. Reduce the speed of your mixer to low and add the flour mixture, mixing until just combined. Gently stir in the chopped white chocolate and frozen raspberries.
Scoop the dough into portions of about 3 tablespoons and roll them into balls. Place the cookie dough on the sheet pans, then sprinkle pumpkin spice on top of the cookies. Refrigerate for 30 minutes to chill.
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Arrange the cookies into the sheet pans, leaving about two inches between each cookie. Bake for 10-13 minutes until the edges are firm. Allow the cookies to cool completely on the sheet pan.
How do you serve this?
- These cookies are amazing all on their own, but pair well with a bowl of ice cream, a cup of milk, or just a hot cup of cocoa.
FAQs (Because Life’s Too Busy for Guesswork)
Fresh raspberries are not recommended. They are very delicate and tend to make the cookies fall apart, making them very messy. It is best to use frozen raspberries only for this dish.
If you would like to freeze the cookie dough before baking, you can do so. Still, get the cookie sheets with parchment paper and go through the steps of making them into balls and placing them on the cookie sheets. Place them in the freezer instead of the oven for up to 2 hours to allow the cookie balls to freeze through. Once that has been done, place your frozen cookie balls in a freezer-safe Ziploc bag, remove air, and freeze for up to 3 months.
Yes, you can make the dough up to 24-48 hours in advance of baking and store it covered in the refrigerator until you are ready to roll into balls and bake.
If you want even more raspberry flavor, you could swap the vanilla extract for a raspberry extract in the cookies.
What are substitutions that I can make?
- All-purpose flour – you can use a 1-1 Gluten-Free flour if you need a gf option. Add an extra egg if doing so.
- Large eggs – For an egg replacer, you can use 1/2 cup of applesauce or mashed banana. You can also use Just Egg, an egg replacer.
- Vanilla extract – Vanilla paste is an option at half the called-for amount.
- White chocolate bars – you can also use 8 oz. of white chocolate chips.
How should I store my leftovers?
- White Chocolate Raspberry Cookies should be stored in a Ziploc or an airtight container at room temperature for up to 1 week. You can keep them in the refrigerator for an additional week. If you want even longer storage, you can place it in a freezer-safe bag with minimal air and freeze for up to 3 months.
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White Chocolate Raspberry Cookies
Equipment
- 2 Sheet pans
- Parchment paper
- Whisk
- Stand mixer and bowl
- Scoop or large spoon
- Cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 4 oz White chocolate bars, chopped
- ½ cup frozen raspberries
Instructions
- Whisk together the flour, baking soda, and salt in a medium mixing bowl and set aside.
- In the bowl of your mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Slowly add your eggs and vanilla extract. Reduce the speed of your mixer to low and add the flour mixture, mixing until just combined. Gently stir in the chopped white chocolate and frozen raspberries.
- Scoop the dough into portions of about 3 tablespoons and roll them into balls. Place the cookie dough on the sheet pans and refrigerate for 30 minutes to chill.
- Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
- Arrange the cookies into the sheet pans, leaving about two inches between each cookie. Bake for 10-13 minutes until the edges are firm. Allow the cookies to cool completely on the sheet pan.
- Transfer the cookies to a cooling rack and allow them to cool completely.
I love raspberry and white chocolate together and can’t wait to make these cookies! This is such a pretty cookie, they look like they could be a great gift as well. Thanks for the great recipe!
You absolutely nailed my ideal cookie texture! Loved the combo of raspberries and white chocolate — such a great pairing for summer!
Hi there, I tried your recipe last night and I must say this, my daughter just loved them! Making it again today, thanks for sharing such a wonderful recipe!
How many cookies does it make?
24 cookies, thank you I updated the recipe card.
The cookies tasted great the only issue issues I had was they flattened out and had a grey/purple appearance. Any thoughts on why it happened ?
Any chance you have a picture of the cookies? These are a flatter cookie. They’re not super flat, but they’re not a fluffy cookie troubleshooting the thin cookies. The two main reasons that they would spread too much is the butter being partially melted when it’s too soft it’ll lose its structure. Another one is if the dough was not chilled enough. And then the last reason might be to tie in why they look gray or purple and appearance is how soft were the raspberries when you mix them in if they were thawed or getting thawed, it’ll add too much moisture to the batter, which will make them flatten and also give them that purple/gray color you want to grab the raspberries directly from the freezer when you’re measuring them and just quickly fold them into the batter ensuring you’re not stirring them too much just so that way they get evenly dispersed and then quickly scoop them and throw them into the fridge once they’re in the fridge. You don’t have to worry about them thawing because they’re not gonna be mixing with the butter mixture.