It's time to combine my favorite flavor combo into one incredibly easy, chewy bite. You will love these White Chocolate Raspberry Cookies right out of the oven! The dough can be made ahead of time, and refrigerated until you need it. You can also freeze raw dough or already baked cookies!
I'm not entirely sure why I'm lucky enough to have a neighbor that drops off huge bowls of fresh raspberries every month, but I accept them with a smile. I drop off a batch of these white chocolate raspberry cookies within the hour, of course.
My neighbor owns raspberry fields, and she brings them to me straight from the truck. They're still warm from the sun, and I swear they're the best tasting raspberries on earth. I also make raspberry pie cookies with them sometimes.
Fresh, juicy raspberries absolutely belong in a chewy cookie dough, because their acidity balances the super sweet white chocolate chips. If you love the flavor combination of white chocolate and berries, try my raspberry white chocolate cheesecake, too!
Tips for Success with White Chocolate Raspberry Cookies:
- Chill Time - This recipe requires an hour of chill time. This is great because you can make them in advance. If you chill the cookies longer than an hour, just bring them out at room temperature for about 20 minutes before scooping and baking. Do not skip the chill time, as your cookies will spread too much in the oven!
- Stirring - It's fun to stir in the raspberries until they burst, but please do so with a light hand. You want to crush about 20-30% of the berries, but if you stir too vigorously, the dough will turn all bright red. Too many smashed berries might cause too much liquid in your dough, so use a light hand when stirring in fresh fruit. Do not use the mixer for this part--stir in gently by hand!
- Raspberry - To add extra raspberry flavor, stir in a one ounce bag of freezer dried raspberries in addition to the fresh berries. If you're looking for regular white chocolate chip cookies without berries, I have those, too, by the way.
- Pretty - To make the prettiest cookies (like you see in the photos), you need extra white chocolate chips and a few extra raspberries. After you scoop out the cookies and shape them into balls on the cookie sheet, press extra chocolate chips and a small piece of fresh raspberry on top of each dough ball. After the cookies bake, the ingredients will be so pretty on top (like in the photos).
- Butter. We need 1 ½ sticks (12 tablespoons) of unsalted butter that has been softened almost to room temperature. Do not melt it or make it overly soft.
- Brown Sugar. We're using ½ cup of brown sugar to make the cookies chewy; you can use light or dark brown sugar.
- Sugar. A small amount of granulated sugar, ¼ cup.
- Egg. One whole egg. If you would like to halve the recipe, you can just use the egg yolk.
- Vanilla. One and a half teaspoons (half a tablespoon!) of vanilla extra sounds like a lot, but it brings so much flavor to the cookies.
- Flour. You need 1 ½ cups (or 195 grams) of all-purpose flour.
- Baking Soda.
- Baking Powder.
- White Chocolate Chips. I prefer real white chocolate chips that contain cocoa butter. A bag labeled 'white chips' is fake white chocolate that is just sugar and milk powder. Try to find real white chocolate with 'cocoa butter' in the ingredient list. Your taste buds will thank you.
- Raspberries. Just ½ cup of fresh raspberries that have been washed and dried very well. It's best to clean them by submerging them in water a few times, and then laying flat on a paper towel to absorb all of the moisture. Do not add wet berries to the white chocolate chip raspberry cookie dough!
In a mixing bowl, combine the softened butter and both sugars. Beat with an electric mixer on high until pale yellow and fluffy, about 2-3 minutes.
Next, add the egg and vanilla. Beat again, just to combine.
Instead of using a separate bowl, just evenly sprinkle the flour, salt, baking soda and baking powder on top of the cookie dough in the bowl. Use the electric mixer to combine everything until no streaks of flour remain.
Turn off the mixer and switch to a spatula to stir in the white chocolate chips and raspberries. Fold them in gently by hand, being careful not to crush too many of the berries. Refrigerate the dough for one hour, at minimum.
Use a cookie scoop to make heaping tablespoon-sized balls of dough. Evenly space them out on a cookie sheet lined with parchment paper, and top each cookie dough ball with extra white chocolate chips and a small piece of fresh raspberry.
Bake the cookies for 11-13 minutes, until the edges are starting to turn golden brown. Do not underbake these cookies, because the juices of the raspberries will make the cookies too soft. They will be puffy when they come out of the oven and flatten a bit as they cool.
Right when the cookies come out of the oven, press a few more white chocolate chips on top of them. The residual heat from the oven will melt them slightly and make them stick to the cookie as they cool.
Raspberry White Chocolate Cookies FAQ:
Baking with fresh fruit can be tricky because of the juices it contains. If the juices from any fresh berry (blueberry, raspberry, blackberry, or even strawberries) come in contact with something acidic (like the baking soda in the dough), the color can change to blue or green. The cookies are still totally safe to eat. To prevent this from happening, try to limit how many berries are smashed into the dough.
Sometimes raspberry cookies can have a green cast or green streaks in them, and it's the same acidic reaction described above. The acidity in the dough from the baking soda and baking powder cause the berry juices to change color to blue or green. This happens over time, so it's best to serve your cookies fresh, the same day you make them. Also, do not use bake them directly on aluminum foil or an aluminum baking sheet.
How to store:
Because of the issues with raspberry juice turning blue or green over time, it is really best to serve these cookies the same day you bake them. However, they still taste great after a few days on the counter at room temperature. Store them in an airtight container for up to 3 days on the counter.
The white chocolate raspberry cookies dough can also be frozen in balls for up to 3 months. Freeze them flat individually before stacking them for longterm storage. You can freeze already baked cookies for up to 1 month. Defrost on the counter at room temperature for one hour before serving.
- 1 ½ sticks (6 ounces) butter, softened
- ½ cup (110 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla
- 1 ½ cups (195 grams) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup white chocolate chips, plus extra
- ½ cup fresh raspberries, plus extra
- In a large mixing bowl, add the softened butter, brown sugar and granulated sugar. Beat the butter and sugars together with an electric hand mixer on HIGH speed, about 2-3 minutes, until pale in color and fluffy.
- Add the egg and vanilla, and beat until combined.
- Sprinkle the flour, salt, baking soda, and baking powder evenly over the bowl. Beat the dry ingredients into the wet ingredients.
- Add the white chocolate and raspberries, and fold in by hand. You want to smash some of the raspberries, but not all of them.
- Important: Refrigerate the dough for one hour.
- Preheat the oven to 350.
- Scoop out heaping tablespoon-sized dough balls, and space them evenly on a parchment paper (or silicone-mat) lined baking sheet.
- Press extra white chocolate chips and one raspberry piece on the top of each cookie.
- Bake for 11-13 minutes, until the edges are starting to turn golden brown. Don’t under-bake these, because the juice from the raspberries will make them too soft.
- When the cookies come out of the oven, press a few more pieces of white chocolate on top.
Shape them into pretty round circles with a cookie cutter or a spatula while they’re still warm on the sheet. Move to a cooling rack to cool completely, and serve.
You may not skip the one hour chill time in the fridge!
Storage: Store them in an airtight container for up to 3 days at room temperature. The dough can also be frozen in balls for up to 3 months. Freeze them flat individually before stacking them for storage. You can freeze already baked cookies for up to 1 month. Defrost on the counter at room temperature for one hour before serving.
Amount Per Serving: Calories: 71Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 86mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 2g