White Chocolate Raspberry Cookies
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Flavorful and perfectly chewy, these White Chocolate Raspberry Cookies are perfect for weekend baking. They can be ready in 30 minutes with no chilling required!
These raspberry white chocolate cookies are made using my favorite chocolate chip cookie recipe. It’s a no-chill recipe that bakes up soft, chewy cookies.
To get the best flavor and texture, I used freeze-dried raspberries. I attempted fresh raspberries but the dough was just too wet and adjusting the dough base to compensate for the excess moisture made the cookies too cakey. Freeze-dried berries offered the tart raspberry flavor without compromising the texture of the cookie.
These cookies are perfect for the novice baker. Just make sure to properly measure the ingredients and you will have perfect results.
The recipe is adapted from my chocolate chip cookies. If you like adding fruit to cookies, you might also want to try my coconut mango chocolate chip cookies and chocolate chunk apricot cookies.
Why This Recipe Works
- Freeze-dried raspberries offer loads of tart raspberry flavor without sacrificing the chewy texture of the cookie.
- This recipe bakes up perfectly without needing to chill the dough.
- The soft chewy texture comes from butter, brown sugar, and an extra egg yolk.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Unsalted sweet cream butter works best and yields a buttery rich flavor.
- Sugar: Brown sugar and granulated sugar combine for sweetness and texture.
- Egg: One egg plus one egg yolk gives the cookies chewy centers with crisp edges.
- Vanilla: Pure vanilla extract tastes the best.
- Flour: All-purpose flour contains enough protein to add structure without toughening the cookies.
- Salt & baking soda: Salt balances the sweetness while baking soda helps the cookies spread.
- Raspberries: Freeze-dried raspberries can be found with the dried fruit at your local grocery store. If you can’t locate them, you can order them online.
- White chocolate: While I prefer white chocolate chips, you can opt to coarsely chop white baking chocolate and mix that in.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Cream the butter and sugars until fluffy.
- Mix in the egg, egg yolk, and vanilla.
- Add the flour, baking soda, and salt and mix to combine.
- Stir in the chopped freeze-dried raspberries and white chocolate chips.
- Portion the dough with 1.5 tablespoon scoop and arrange on parchment-lined baking sheets.
- Bake the cookies for 10-12 minutes, until the edges are set and centers are puffy.
- Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tips For Success
- Measure the ingredients properly. I highly recommend using a kitchen scale and following the weight measurements. Also, take a moment to read how to properly measure flour.
- Don’t overmix the dough. Once the flour is added, mix just until no streaks of flour remain. Over-mixing will cause the cookies to be tough.
- Take care not to overbake the cookies. The edges should look slightly golden near the bottoms and the centers should look underbaked and puffy. They will continue to cook and set from the residual heat once removed from the oven. Overbaking will result in hard, tough cookies.
FAQ
Yes, certainly! In fact, any freeze-dried fruit will work with this recipe.
Of course! Dark chocolate pairs beautifully with berries. Semisweet chocolate is also a great option.
This is most likely due to improper flour measuring. Use a kitchen scale for the very best results. Or gently spoon the flour into the measuring cup without shaking or packing it down. Once the cup is full, level it off with the back of a butter knife.
White Chocolate Raspberry Cookies
Ingredients
- 2 ½ cups (325 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (180 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (20 g) freeze-dried raspberries, roughly chopped
- 1 cup (170 g) white chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- Whisk the flour, baking soda and salt together in a medium bowl.
- In a large bowl, cream the butter and both sugars together with an electric mixer at medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the egg, egg yolk and vanilla until well combined.
- Add all the flour mixture to the butter mixture and beat on low speed just until almost fully combined.
- Gently fold in the raspberries and white chocolate chips.
- Using a 1.5 tablespoon cookie scoop, scoop mounds of dough onto the prepared baking sheet spacing them 2 inches apart.
- Bake for 10-12 minutes or until lightly brown around the edges and just underdone in the center.
- Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Notes
- White chocolate: You can use white chocolate chips or coarsely chopped white baking chocolate.
- Raspberries: The recipe calls for freeze-dried raspberries but you can use any freeze-dried fruit.
- Make ahead: Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue bake per recipe instructions.
- Storage: Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.