These delightful raspberry white chocolate cookies have a unique flavor that tastes a bit like cheesecake. They have an abundance of raspberries and white chocolate, so you get plenty of each in every bite. They are moist, chewy, and sweet. These are bakery-quality cookies that you can make easily yourself at home!
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While they're not technically a breakfast or brunch recipe, we've been enjoying these homemade raspberry white chocolate cookies for a while now and decided it's high time we shared them with you.
This recipe is adapted from Joy Food Sunshine's best chocolate chip cookie recipe ever. If you're looking for a chocolate chip cookie recipe, I highly recommend that one. We made those cookies for Christmas one year and couldn't get enough. I knew it would be the perfect base for this raspberry white chocolate cookie recipe.
We have shared a couple of cookie recipes on the site before, like these gluten-free coconut breakfast cookies and these maple shortbread cookies dipped in dark chocolate. There is no reason that you couldn't make a batch of cookies to share at your next brunch party!
Table of Contents
Reasons to Love This Recipe
- It's delicious. I think it goes without saying that these cookies are delicious. We wouldn't be sharing them if they weren't but these cookies are over-the-top delicious!
- It's easy. These are drop cookies, so there is no rolling nor cookie cutting involved. You simply mix all ingredients and drop the dough onto a baking sheet!
- It's make ahead friendly. These cookies freeze very well. I like to make a batch and keep them in the freezer in a freezer bag for those days when we're craving something sweet.
- It's a crowd pleaser. Everyone who has tried these cookies loves them. If you're hosting a party, you won't go wrong with these. You will have everyone asking for the recipe!
- It's great for gift giving. These cookies also make a nice gift for the holidays or anytime!
Ingredients
- All-purpose flour. You can substitute self-rising or gluten-free flour. See Substitutions below for our recommendations. If using self-rising flour, omit the baking powder and salt but still add the baking soda.
- Baking soda. This is a leavening agent that helps the cookies to rise.
- Baking powder. This also is a leavening agent that helps the cookies to rise. If substituting self-rising flour for the all-purpose flour, omit this.
- Salt. This is a very important ingredient for enhancing the flavor of these cookies. If using self-rising flour instead of all-purpose flour, omit the salt because self-rising flour already contains salt.
- Unsalted butter. Softened. Because we are adding salt to this recipe, be sure to use unsalted butter.
- Granulated sugar. See Substitutions below for our recommendations for a sugar-free substitute.
- Light brown sugar. Packed. To properly measure the brown sugar for this recipe, scoop some sugar into a dry measuring cup and press down with the back of a spoon. Continue adding sugar and pressing until the cup is filled to the top.
- Vanilla extract.
- Large eggs.
- White chocolate chips.
- Freeze dried raspberries. For the best results, it's very important to use freeze dried raspberries. We purchased ours at Target, but these dried raspberries from Thousand Lakes will work as well. I have tested this recipe with both fresh and frozen raspberries. While the flavor is still very good, the dough ends up being too wet and difficult to work with. The texture of the cookies is not quite right either. Freeze dried raspberries work perfectly.
See recipe card for quantities.
Instructions
Place baking sheets in the freezer to chill for 15 minutes, then bake for 9-11 minutes. Remove cookies from the oven when the edges are just beginning to brown and the bottoms are lightly browned. They may look like they are not fully baked in the middle. If the edges are lightly browned, they're ready to come out of the oven, even if the middles look unbaked. Take care to not overbake!
Click here to see how to make these raspberry white chocolate cookies in a visual story.
Equipment
- Measuring spoons.
- Dry measuring cups. Be sure to use measuring cups that are intended for dry ingredients. Do not use liquid measuring cups.
- Stand mixer. We used our KitchenAid stand mixer, but you could use an electric hand mixer and bowl.
- Baking sheets. You will need about three 13 by 9 inch baking sheets to give the cookies plenty of space to spread in the oven. Place the dough balls about two inches apart.
- Medium bowl. Used to combine the dry ingredients.
- Ice cream scoop. An ice cream scoop measures out just the right amount of dough to make about a 2.5 to 3 inch diameter cookie.
Substitutions
- Gluten Free - Substitute Bob's Red Mill Gluten Free 1-to-Balking flour for the all-purpose flour in this recipe.
- Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar substitute and Swerve brown sugar substitute. (affiliate links).
- Self-Rising flour - As mentioned above, you can substitute self-rising flour for the all-purpose flour. If using self-rising flour, omit the baking powder and salt but still add the baking soda.
Variations
- Strawberry white chocolate cookies - Substitute freeze dried strawberries for the raspberries.
- Brown butter white chocolate chip cookies - Omit the raspberries and brown the butter. See this tutorial from Sally's Baking Recipes to learn how to brown butter.
Storage
Store any leftovers in a freezer safe bag, and seal tightly. They will keep in the freezer for up to 8 months. To reheat, place a cookie on a microwave safe plate and heat for 1-2 minutes at 30% power. Do not use the high setting because that will heat the middle too much and leave the outer edges frozen.
They will also keep at room temperature, in an airtight food storage bag or container, for up to 2 weeks. (source)
Top Tips
- Measurements - For baking, it's important to get the measurements right. Because a baking recipe is more like a formula, rather than a set of loose instructions like a cooking recipe would be, accurate measurements are important. We typically use volume measurements, like cups or spoons, but the most accurate way is to measure by weight. The recipe card below provides metric measurements. Choose the "Metric" tab. To properly measure the flour, spoon the flour into a dry measuring cup. Allow it to be loose. Do not pack it down. To properly measure the brown sugar for this recipe, scoop some sugar into a dry measuring cup and press down with the back of a spoon. Continue adding sugar and pressing until the cup is filled to the top.
- Raspberries - This recipe calls for freeze dried raspberries. For the best results, do not substitute fresh or frozen raspberries.
- Chill time - The cookie dough balls should be chilled before they are baked. This allows the butter to firm up again and prevents the cookies from spreading too much in the oven. If chilling in the refrigerator, allow them to chill for at least 30 minutes. We sped up that time by placing the baking sheets in the freezer and chilling for 15 minutes.
- Baking time - Cookies are done when the outer edges are just beginning to brown and the bottoms are lightly browned. They will still look doughy in the middle, but once they are cooled they will be perfectly soft and chewy. Take care not to overbake.
Related Recipes
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Recipe adapted from The Best Chocolate Chip Cookie Recipe Ever by Joy Food Sunshine.
Recipe
Raspberry White Chocolate Cookies
These delightful raspberry white chocolate cookies have a unique flavor that tastes a bit like cheesecake. They have an abundance of raspberries and white chocolate, so you get plenty of each in every bite. They are moist, chewy, and sweet. These are bakery-quality cookies that you can make easily yourself at home!
Print RateServings: 24 cookies
Calories: 284kcal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter Softened.
- 1 cup granulated sugar
- 1 cup light brown sugar Packed.
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- 1¾ cups freeze dried raspberries
Instructions
- Preheat oven to 375 F (190 C).
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Add butter and sugars to the bowl of a stand mixer and, using the paddle attachment, cream together on medium speed until combined.1 cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar
- Beat in eggs and vanilla until fluffy.2 large eggs, 2 teaspoons vanilla extract
- Mix in the dry ingredients until combined.
- Stir in white chocolate chips.2 cups white chocolate chips
- Gently stir in freeze-dried raspberries.1¾ cups freeze dried raspberries
- If desired, line baking sheets with parchment paper. Use an ice cream scoop to scoop dough onto baking sheets. Leave at least two inches between dough balls to allow room for the cookies to spread and not touch each other while baking.
- Place baking sheets in the freezer to chill for 15 minutes, then bake for 9-11 minutes. Remove cookies from the oven when the edges are just beginning to brown and the bottoms are lightly browned. They may look like they are not fully baked in the middle. If the edges are lightly browned, they're ready to come out of the oven, even if the middles look unbaked. Take care to not overbake!
- Remove cookies to a cooling rack and allow to cool fully. They will continue to bake slightly once out of the oven and the middles will set nicely. Do not overbake!
Notes
Top Tips
- Measurements - For baking, it's important to get the measurements right. Because a baking recipe is more like a formula, rather than a set of loose instructions like a cooking recipe would be, accurate measurements are important. We typically use volume measurements, like cups or spoons, but the most accurate way is to measure by weight. The recipe card below provides metric measurements. Choose the "Metric" tab. To properly measure the flour, spoon the flour into a dry measuring cup. Allow it to be loose. Do not pack it down. To properly measure the brown sugar for this recipe, scoop some sugar into a dry measuring cup and press down with the back of a spoon. Continue adding sugar and pressing until the cup is filled to the top.
- Raspberries - This recipe calls for freeze dried raspberries. For the best results, do not substitute fresh or frozen raspberries.
- Chill time - The cookie dough balls should be chilled before they are baked. This allows the butter to firm up again and prevents the cookies from spreading too much in the oven. If chilling in the refrigerator, allow them to chill for at least 30 minutes. We sped up that time by placing the baking sheets in the freezer and chilling for 15 minutes.
- Baking time - Cookies are done when the outer edges are just beginning to brown and the bottoms are lightly browned. They will still look doughy in the middle, but once they are cooled they will be perfectly soft and chewy. Take care not to overbake.
Nutrition
Calories: 284kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 126mg | Potassium: 94mg | Fiber: 1g | Sugar: 27g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
Preston says
So I just tried this cookie recipe & all I can say is wow!!!! The best I have ever tasted 😀
These cookies are so good! Loaded with raspberry & white chocolate that just burst with flavor. The texture & richness of ingredients melt in my mouth.
Think of these as the cookie version of delightful cheesecake 😀
Sandra says
Thank you! This recipe is one of my favorites as well!