White Chocolate Raspberry Cookies
These white chocolate raspberry cookies are my favorite special occasion treat. They are soft, chewy, loaded with creamy white chocolate and packed with fresh raspberries that bake into little jammy pockets. A sprinkle of flaky sea salt on top makes these raspberry white chocolate cookies taste like they came from a bakery.
They are perfect for birthdays, Valentine’s Day, bridal showers or any time you want a pretty cookie. Love sweet treats? My Sugar Cookie Coffee Syrup is another fun one.
Why You’ll Love These White Chocolate Raspberry Cookies
- Soft, chewy centers with lightly golden edges.
- Fresh raspberries for bright, jammy bites.
- Two kinds of white chocolate for creamy pools in every cookie.
- Make-ahead dough that can chill for up to 2 days.
Ingredients for White Chocolate Raspberry Cookies
The Dough
Softened unsalted butter, brown sugar and granulated sugar, an egg and vanilla bean paste.
The Dry Ingredients
All-purpose flour, baking soda and salt.
The Mix-Ins
White chocolate chips plus a chopped white chocolate bar for melty pools, and fresh raspberries gently broken into smaller pieces.
The Finish
A tiny sprinkle of flaky sea salt.
Swap note: Use a 1:1 gluten-free flour blend for gluten-free cookies. Frozen raspberries can work; keep them frozen and fold them in at the very end so they do not bleed.
How to Make White Chocolate Raspberry Cookies
Step 1: Cream the butter and sugar
Beat the butter, brown sugar and granulated sugar until light and fluffy.
Step 2: Add the egg and vanilla
Mix in the egg and vanilla bean paste until smooth.
Step 3: Add the dry ingredients
Whisk the flour, baking soda and salt in a separate bowl, then add to the wet ingredients and mix just until combined.
Step 4: Fold in the mix-ins
Fold in the white chocolate, then very gently fold in the raspberries. Do not overmix or the dough will turn pink.
Step 5: Scoop and chill
Scoop the dough into 12 to 14 balls on a parchment-lined baking sheet. Chill for at least 30 to 60 minutes or up to 2 days.
Step 6: Bake and finish
Bake at 350°F for 10 to 12 minutes, until the edges are lightly golden but the centers still look slightly underbaked. Let cool on the pan for 10 minutes, then sprinkle with flaky sea salt.
Carly’s Expert Tips
- Chill the dough. It keeps the cookies thick and stops the raspberries from making them too wet.
- Fold gently. Add the raspberries last and stop as soon as they are mixed in.
- Pull them early. Slightly underbaked centers finish cooking on the pan and stay chewy.
- Press extra chocolate on top right out of the oven for bakery-style cookies.
Make It Your Own
- Lemon: Add a teaspoon of lemon zest to the dough.
- Dark chocolate: Swap half the white chocolate for dark chocolate.
- Macadamia: Add chopped macadamia nuts for crunch.
- Strawberry: Use finely diced fresh strawberries instead of raspberries.
Make-Ahead and Meal Prep: Scoop the dough balls and chill them up to 2 days ahead. For longer storage, freeze the dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes.
What to Serve With White Chocolate Raspberry Cookies
Serve these cookies with a cold glass of milk, a latte made with my Sugar Cookie Coffee Syrup or a scoop of vanilla ice cream for cookie sandwiches.
Storing and Reheating
Because of the fresh fruit, store the cookies in an airtight container in the fridge for up to 4 days, or at room temperature for 1 day.
Freeze baked cookies for up to 2 months and thaw at room temperature.
What People Ask About White Chocolate Raspberry Cookies
Can I use frozen raspberries in white chocolate raspberry cookies?
Yes. Keep them frozen, break them into pieces and fold them in last so they do not bleed into the dough.
Why do I need to chill the cookie dough?
Chilling keeps the cookies thick and chewy and helps the dough handle the moisture from the raspberries.
Why did my cookie dough turn pink?
The raspberries were mixed too much. Fold them in very gently at the end.
How do I know when the cookies are done?
The edges should be lightly golden and the centers should still look a little underbaked.
White Chocolate Raspberry Cookies
Ingredients
Method
- Cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla.
- Whisk together flour, baking soda, and salt in a separate bowl. Add to the wet ingredients and mix just until combined.
- Fold in the white chocolate, then very gently fold in the raspberries. Don’t overmix or the dough will turn pink!
- Scoop into 12–14 balls and place on a parchment-lined baking sheet. Chill for at least 30–60 minutes, or up to 2 days.
- Bake at 350°F for 10–12 minutes, until the edges are lightly golden but the centers still look slightly underbaked.
- Let cool on the baking sheet for 10 minutes, then finish with a tiny sprinkle of flaky sea salt.
