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These white chocolate raspberry cookies are soft and chewy with sweet bursts of raspberry and smooth melted white chocolate. Each bite has the perfect mix of buttery dough and juicy fruit that makes them impossible to resist. The cookies are simple to make, beginner friendly and ideal for any occasion when you want a bakery-style cookie with steps easy enough for any home baker to master.
Soft white chocolate raspberry cookies have perfectly chewy centers along with creamy chocolate and juicy fresh raspberries for a simple, bakery-style treat.
Also try white chocolate raspberry scones, white chocolate raspberry muffins, white chocolate cranberry cupcakes and white chocolate cranberry scones.
Why You’ll Love It
Perfect texture: They’re soft and chewy inside with golden edges.
Sweet and tart balance: White chocolate and raspberries taste amazing together.
Easy to make: Straightforward steps for consistent results.
Versatile: Works with fresh, thawed or freeze-dried raspberries.
Crowd favorite: They’re pretty enough for gifting or holidays.
Bakery Style Raspberry White Chocolate Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Butter: Unsalted butter gives a rich base and tender crumb.
Granulated sugar: A mix of white and brown sugar adds sweetness and chewy texture.
Egg: Binds the dough and adds structure.
Leavening: Baking powder and baking soda give lift and lightness.
All-purpose flour: Keeps the cookies soft without spreading too much.
White chocolate chips: Add creamy sweetness that pairs perfectly with raspberries.
Raspberries: Fresh berries add juicy bursts of flavor in every bite.
How to Make White Chocolate and Raspberry Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the dough: Beat butter with both sugars until light then mix in the egg.
Add dry ingredients: Stir in baking powder, baking soda and flour until combined.
Fold in extras: Gently fold in white chocolate chips and raspberries using a spatula.
Form cookies: Scoop dough onto a parchment parchment lined baking sheet.
Bake: Bake until edges are golden and centers are soft.
Cool: Let cookies cool on the pan before moving to a rack to cool completely.
Substitutions and Variations
Raspberries: Use frozen raspberries or freeze-dried pieces if fresh raspberries aren’t available.
Chocolate: Try chopped white chocolate bars or chocolate chunks instead of chips for a richer flavor.
Add-ins: A handful of macadamia nuts or coconut adds extra texture.
Flavor twist: Add a few dark chocolate chips for contrast.
Serving Suggestions
With a drink: Enjoy a delicious cookie or two with a latte breve, pumpkin spice latte or one of these cozy fall drinks.
With other sweet treats: Add some cinnamon roll sugar cookies and hummingbird cupcakes to the tray too. Banana pudding cookies, chocolate thumbprint cookies and chocolate chip pudding cookies are delicious additions too!
How to Store White Chocolate Raspberry Cookies
Store: Keep cookies in an airtight container at room temperature up to 5 days.
Freeze: Freeze baked cookies or raw dough balls in a freezer bag for up to 2 months.
Thaw: Let frozen cookies sit at room temperature until soft before serving.
Reheat: Microwave a cookie for about 10 seconds to restore its just-baked warmth.
Top Tips
Don’t overmix: Mix the dough just until combined to keep the cookies tender.
Leave space: Raspberries add moisture which makes the cookies spread a little, so ensure there’s room between them on the parchment paper lined cookie sheet.
Use a spatula: Fold gently so the berries don’t break apart.
A uniform look: Use a biscuit cutter or small dish to clean up the edges as soon as your cookies come out of the oven. Place the cutter or dish over the cookie and swirl in a circle a few times.
Chill if needed: If the dough feels too soft, chill briefly before baking.
White Chocolate Cookies with Raspberries FAQs
Yes, you can use fresh or frozen raspberries. If using frozen, thaw and pat dry to remove excess moisture before adding them to the dough. Keep in mind, using frozen raspberries will make the cookies a bit purple.
They may need an extra minute in the oven or more cooling time on the pan.
Yes. Roll cookie dough into balls and freeze on a lined sheet until firm. Store frozen cookie dough balls in a freezer bag and bake from frozen, adding a minute or two if needed.
White Chocolate Raspberry Cookies Recipe
White Chocolate Raspberry Cookies
Equipment
Ingredients
- ½ Cup salted butter
- ½ Cup light brown sugar
- ½ Cup white granulated sugar
- 1 egg, large
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Cup white chocolate chips
- 1 ¼ Cups raspberries, fresh
Instructions
- Preheat the oven to 350°F.
Prepare the Dough
- Combine your butter and sugars in a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together for about 2 minutes, or until the sugar is completely dissolved.
- Whisk in the egg and make sure it’s fully combined with the creamed sugar.
- Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, and baking soda.
- Use a spatula to fold in the white chocolate chips and fresh raspberries.
Bake the Cookies
- Drop your cookies onto a baking sheet with a #40 cookie scoop.
- Bake for 11 minutes.
- Let the cookies cool on the pan for a few minutes and then transfer to a wire cooling rack to cool completely.
Notes
Leave space: Raspberries add moisture which makes the cookies spread a little, so ensure there’s room between them on the parchment paper lined cookie sheet.
Use a spatula: Fold gently so the berries don’t break apart.
A uniform look: Use a biscuit cutter or small dish to clean up the edges as soon as your cookies come out of the oven. Place the cutter or dish over the cookie and swirl in a circle a few times.
Chill if needed: If the dough feels too soft, chill briefly before baking.
Nutrition
White chocolate raspberry cookies bring together buttery dough, creamy chocolate and tart raspberries for a flavor combination that always feels special. They’re simple to bake yet taste like something from a boutique bakery. The chewy texture and bursts of raspberry flavor make them a hit with anyone who loves cookies that look pretty and taste incredible. Keep this recipe close because it’s one you’ll want to bake again soon.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
