If you love white chocolate and raspberries, these White Chocolate Raspberry Cookies are perfect for you. Creamy white chocolate chips and tart freeze-dried raspberries are the perfect pairing in these soft and chewy cookies.
My niece requested this flavor combination for her wedding reception, and these cookies were a hit! People were complimenting me on them throughout the evening. This is why I love baking! I love sharing something delicious with others and bringing a little joy their way.
These white chocolate raspberry cookies are perfect any time of year and would also make a beautiful Christmas cookie for your holiday baking. The bright red raspberries make them especially festive for Christmas and Valentine’s Day.
Why You’ll Love These White Chocolate Raspberry Cookies
- Soft and chewy: These cookies are packed with brown sugar and slightly underbaked to give them the perfect soft and chewy texture.
- Less mess: Using freeze-dried raspberries instead of fresh or frozen raspberries keeps the dough much less messy.
- Sweet and tart: Creamy white chocolate and tart raspberries balance each other perfectly.
- Perfect any time of year: These cookies are delicious year-round, and the raspberries make them especially festive for Valentine’s Day and Christmas.
What You’ll Need to Make White Chocolate Raspberry Cookies
- Unsalted butter: I always use unsalted butter so I can control the amount of salt in the recipe.
- Granulated sugar: Helps give the edges a slight crisp.
- Brown sugar: More brown sugar helps keep these cookies soft and chewy.
- Eggs: Help bind the ingredients together and give the cookies structure.
- Vanilla: Adds a little extra flavor to the cookies.
- All-purpose flour: Always measure flour by weight or use the spoon-and-level method for the most accurate measurement.
- Salt: Enhances the flavors of the cookies.
- Baking soda: Helps the cookies spread and brown.
- Baking powder: Gives the cookies a little extra lift.
- Cornstarch: Helps create a soft, tender cookie.
- White chocolate chips: Add creamy sweetness that pairs perfectly with the tart raspberries.
- Freeze-dried raspberries: Freeze-dried raspberries work best in this recipe. Fresh and frozen raspberries contain more moisture and can cause the dough to turn blue or purple. There is a chemical reaction between the raspberry juice and baking soda, so make sure to use freeze-dried raspberries. I can always find them at Target.
Tips for the Best White Chocolate Raspberry Cookies
- Don’t overmix the dough. Once the dry ingredients are incorporated, stop mixing.
- Use freeze-dried raspberries. They give you the raspberry flavor without adding extra moisture to the dough.
- Fold in the raspberries gently. This helps keep them from crumbling too much and turning the dough pink.
- Slightly underbake the cookies. They may look a little soft when you take them out of the oven, but they will continue to set as they cool.
- Let the cookies cool on the baking sheet. Allow them to cool for 5–10 minutes before transferring them to a wire cooling rack.
Helpful Tools for Making White Chocolate Raspberry Cookies
- Stand Mixer: I love my KitchenAid mixer.
- Kitchen Scale: This kitchen scale has great reviews.
- Measuring Cups and Spoons: I use and love this set of measuring cups and spoons.
- Rubber Spatula: These rubber spatulas are a best seller.
- Rimmed Baking Sheets: I love these Nordic Ware baking sheets.
- Cookie Scoop: I love and use this cookie scoop set.
- Parchment Paper: Using parchment paper makes for better cookies and easier cleanup.
More Cookie Recipes You’ll Love
- Delicious Oatmeal Chocolate Chip Cookies
- Easy Lemon White Chip Cookies
- Irresistible Biscoff White Chip Cookies
- White Chocolate Cranberry Orange Cookies
Final Thoughts
These White Chocolate Raspberry Cookies are the perfect combination of sweet and tart. The creamy white chocolate chips paired with the tangy freeze-dried raspberries make these cookies hard to resist!
If you try them, I’d love to hear what you think! Leave a comment below and let me know.
White Chocolate Raspberry Cookies
These soft and chewy White Chocolate Raspberry Cookies are made with creamy white chocolate chips and tart freeze-dried raspberries. They are easy to make and perfect for Christmas, Valentine’s Day, weddings, or any time you’re craving a sweet and tart cookie.
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Half baking sheet
- Cookie scoop
Ingredients
- 1 cup (227 g) unsalted butter, slightly cold
- 1 cup (213 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (4.3 g) vanilla extract
- 3 ½ cups (420 g) all-purpose flour
- ½ teaspoon (2.3 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 1 ½ cups (336 g) white chocolate chips
- ½ cup (10 g) freeze-dried raspberries
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the brown sugar and granulated sugar and beat until light and fluffy, about 2–3 minutes.
- Add the eggs: Add the eggs one at a time, mixing until smooth after each addition. Scrape down the sides of the bowl after mixing each egg.
- Add the vanilla: Add the vanilla extract and mix for about 20–30 seconds.
- Add the dry ingredients: With the mixer on low speed, add the flour, salt, baking soda, baking powder, and cornstarch. Mix just until the ingredients are combined. Be careful not to overmix.
- Add the chocolate and raspberries: Add the white chocolate chips and mix on low speed just until incorporated. Gently fold in the freeze-dried raspberries with a rubber spatula so they don't crumble too much.
- Portion the dough: Portion about 3 tablespoons of dough into balls and place them on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 7–9 minutes. The centers should still look slightly soft when you remove them from the oven.
- Cool: Let the cookies cool on the baking sheet for 5–10 minutes. Transfer them to a wire cooling rack to finish cooling.
Notes
Why do I need to use freeze-dried raspberries?
Freeze-dried raspberries work best because they add raspberry flavor without adding extra moisture to the cookie dough. Fresh or frozen raspberries can add too much moisture and may cause the dough to turn blue or purple when combined with baking soda.
Can I make these cookies ahead of time?
Yes! The baked cookies can be frozen and thawed when you’re ready to enjoy them. This also makes them a great cookie to prepare ahead of the holidays.
