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!
What You’ll Love About This Recipe
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.
Tools you’ll need
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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
Room Temperature Storage
- Cool Completely. Make sure the cookies have cooled completely on a wire rack before storing.
- Airtight Container. Place the cookies in an airtight container, layering them between sheets of parchment or wax paper to prevent sticking.
- Store in a Cool, Dry Place. Keep the container in a cool, dry place, away from direct sunlight or heat. The cookies will stay fresh for about 4-5 days.
Refrigerator Storage
- Extend Freshness. If you want to keep the cookies for a bit longer, store them in an airtight container in the refrigerator. They will stay fresh for up to 1 week.
- Bring to Room Temperature Before Serving. If refrigerated, let the cookies sit at room temperature for about 10-15 minutes before serving to bring back their soft, chewy texture.
Freezer Storage
- Freeze Individually. For longer storage, you can freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
- Transfer to a Bag or Container. Once frozen, transfer the cookies to a freezer-safe zip-top bag or airtight container. Place parchment or wax paper between layers if stacking.
- Label and Date. Label the container with the date so you know how long they’ve been stored.
- Storage Time. The cookies will stay fresh in the freezer for up to 3 months.
- Thawing. When ready to enjoy, thaw the cookies at room temperature for about 20-30 minutes. You can also warm them slightly in the oven at a low temperature (300°F/150°C) for a few minutes to restore their freshly baked texture.
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.
- Use Softened Butter. Make sure your butter is softened, not melted. Softened butter will cream more effectively with the sugars, creating a light and fluffy dough that bakes into soft and chewy cookies.
- Raspberries. This recipe calls for freeze dried raspberries. For the best results, do not substitute fresh or frozen raspberries as they will make the dough too wet.
- Add Raspberries Gently. When folding in the freeze-dried raspberries, do so gently to avoid crushing them too much. This will help preserve their shape and prevent the cookies from turning overly pink.
- Don’t Overmix the Dough. When adding the dry ingredients to the wet, mix just until combined. Overmixing can lead to tough cookies.
- 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
- Raspberry and White Chocolate Muffins
- Gluten-Free Coconut Breakfast Cookies
- No Bake Oatmeal Peanut Butter Bars
- Homemade Raspberry Syrup
Watch How to Make It
Raspberry White Chocolate Cookies Recipe
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 Recipe Save Rate
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
Servings: 24 cookies
Calories: 284kcal
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Recipe adapted from The Best Chocolate Chip Cookie Recipe Ever by Joy Food Sunshine.
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 😀
Thank you! This recipe is one of my favorites as well!