White Chocolate Raspberry Cookies are soft-baked, chewy cookies that are loaded with sweet white chocolate and tart raspberries. They are the perfect addition to your Christmas dessert table, as well as the best treat for other holidays and celebrations.
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White chocolate and raspberry are a flavor match made in heaven. For us, it all started with our recipe for White Chocolate Raspberry Scones which quickly became a reader favorite.
This recipe for White Chocolate Raspberry Cookies takes the same flavors and puts them into a sweet, soft-baked cookie form. Each bite is loaded with white chocolate chips and tart raspberries.
Why This Recipe Works
- Sweet white chocolate and tart raspberries are the ultimate flavor combination. Add in a soft, chewy, sweet cookie base and it’s pure perfection in every bite!
- The recipe is easy and straight-forward to make. It is a little messy due to the fact the raspberries will break up when being mixed into the thick cookie dough, but it makes it even more fun to make and gives you a beautiful cookie.
- These cookies are perfect for Christmas, other holidays, and pretty much every type of celebration. Serve them at holiday gatherings or make a batch for your next cookie exchange.
Step-By-Step Instructions
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (at room temperature): 1 cup of butter is equal to 2 sticks of butter.
- 2/3 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup frozen raspberries: while fresh raspberries can be used, then will break up more easily when mixing into the dough. Frozen raspberries will keep their shape better and help to keep the dough cold so that your cookies bake up thick and chewy.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set your butter and egg out to come to room temperature about an hour before you begin baking.
Preheat your oven to 350°F.
Create!
Add the flour, baking powder, baking soda, and salt in a small bowl and mix until thoroughly blended.
Beat the butter, sugar and brown sugar together on medium-high speed with an electric mixer fitted with a paddle.
Add the egg, then the vanilla extract.
Lower the speed and add the flour mixture gradually until thoroughly incorporated. The batter will be very thick.
Mix in the white chocolate chips by hand with a spatula, then gently fold in the raspberries. It’s okay if they break up some.
Roll the dough into 1-inch balls and place on a Silpat– or parchment paper-lined baking sheet 2-inches apart, then flatten each ball of dough slightly.
Bake for 10-12 minutes, or until the bottoms are just golden brown.
Present!
Let cool for 5 minutes before removing to cooling racks. Cookies will be very soft when hot, so allowing them to cool before removing them is an important step to prevent breaking. They will firm up as they cool.
Tips and Techniques
- Set the butter and egg out to come to room temperature an hour or so before you are ready to prepare the dough.
- While fresh raspberries can be used, they will break up a lot easier when being mixed into the cookie dough. Frozen raspberries will hold their shape better and keep your dough cold to give you cookies that are thick and chewy.
- Use Silpat or parchment paper-lined baking sheets to prevent the cookies from sticking.
- Store baked cookies in an airtight container. Consume within 5-7 days or best results.
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White Chocolate Raspberry Cookies
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 2/3 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat oven to 350°F.
- Add the flour, baking powder, baking soda, and salt in a small bowl and mix until thoroughly blended.2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Beat the butter, sugar and brown sugar together on medium-high speed with an electric mixer fitted with a paddle.1 cup unsalted butter, 2/3 cup granulated sugar, 1/4 cup brown sugar
- Add the egg, then the vanilla extract.1 egg, 1 teaspoon vanilla extract
- Lower the speed and add the flour mixture gradually until thoroughly incorporated. The batter will be very thick.
- Mix in the white chocolate chips by hand with a spatula, then gently fold in the raspberries. It's okay if they break up.1/2 cup white chocolate chips, 1/2 cup frozen raspberries
- Roll the dough into 1-inch balls and place on a Silpat- or parchment paper-lined baking sheet 2-inches apart, then flatten each ball of dough slightly.
- Bake for 10-12 minutes, or until the bottoms are just golden brown.
- Let cool for 5 minutes before removing to cooling racks.
Notes
Tips and Techniques
- Set the butter and egg out to come to room temperature an hour or so before you are ready to prepare the dough.
- While fresh raspberries can be used, they will break up a lot easier when being mixed into the cookie dough. Frozen raspberries will hold their shape better and help keep your dough cold to give you thick, chewy cookies.
- Use Silpat or parchment paper-lined baking sheets to prevent the cookies from sticking.
- Store baked cookies in an airtight container. Consume within 5-7 days or best results.
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