These white chocolate and raspberry cookies are buttery, chewy, and stuffed with sweet freeze-dried raspberries and silky white chocolate. They are the perfect easy treat that you can make in under 30 minutes!
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White chocolate plus raspberry is one of those flavor combos that are just always so good. I combined my white chocolate and raspberry blondies with these orange creamsicle cookies to make this amazing recipe. They are buttery, chewy, and stuffed with sweet freeze-dried raspberries and silky white chocolate.
These cookies are easy to make and take less than 30 minutes to whip up your first batch. You can use fresh raspberries in this recipe if you'd like, but you can also use frozen (or freeze-dried) so you can make them year-round!
Ingredients needed for these white chocolate and raspberry cookies:
This is your basic cookie recipe but I will point out a few things below:
- butter- I always use unsalted butter when baking. If you only have salted butter, just omit the salt that the recipe calls for.
- white chocolate- You can use standard white chocolate chips or you can buy a bar and cut it up into chunks.
- freeze-dried raspberries- In the US you can find freeze-dried raspberries in most grocery stores! Below is a picture example of two brands from target and trader joes, most grocery stores have them near the dried fruit. You can also use fresh or frozen raspberries in this recipe if you'd prefer.
Step by Step Instructions
Step 1: Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
Step 2: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, use an electric mixer to beat the butter and both sugars until light and fluffy, for about 1-2 minutes. Add in the egg and vanilla, mixing until smooth. Gradually mix in the flour mixture until just combined (don't overmix here).
Step 3: Use a rubber spatula to fold in the white chocolate chips. Then fold in the raspberries (if using fresh raspberries, be very gentle when mixing them in as you don't want to squish them).
Step 4: Use a cookie scoop or measuring spoon to scoop out 1½ tbsp-sized balls of dough onto the cookie sheet, leaving 3 inches of space between cookies. Bake for 10-12 minutes, or until the edges are slightly golden brown. Remove from the oven and allow them to cool for 5-10 minutes before transferring them to a wire cooling rack to cool completely.
Common Questions
You can find freeze-dried raspberries in most grocery stores, usually where they keep dried fruits (think raisins). You can also buy them online here.
Yes, you can use fresh or frozen! If you'd like to use fresh raspberries, use the same measurement but be sure to not rinse the raspberries right before putting them in the batter or they will be too wet. Rinse and allow them to dry first. If using frozen raspberries, do not thaw beforehand.
Gently fold fresh or frozen raspberries into the cookie batter or they will break and make the cookies soggy.
Yes, you can make the dough ahead of time and refrigerate or freeze until you want to use it. You can also bake the cookies ahead of time and store in an airtight container at room temperature for 2-3 days.
Tips and Tricks
- Use room temperature butter- I like to take my butter out of the fridge about an hour before I start baking.
- Make sure to measure your flour correctly- spoon and level is my favorite method. Use a spoon to fluff up the flour, then gently scoop it into your measuring cup without packing it. Then use the back of a butter knife to level it off.
- Use a cookie scoop for even cookies- this one is my favorite! You can use a bigger or smaller one depending on the size of the cookies you want.
- Add white chocolate chips or chunks to the tops of your cookies before baking for extract bites of chocolate!
- Bang the pan as soon as they come out of the oven- if you don't use the pan bang method on your cookies you are missing out! As soon as your cookies are finished baking drop the baking sheet on your counter 2-3 times. This gives you dense, chewy cookies with a crisp edge.
- Use freeze-dried or frozen raspberries to make these cookies year-round (don't have to rely on fresh berries being in season).
Storing & freezing
Store these cookies in an airtight container or bag at room temperature for 4-5 days for optimal freshness, and in the freezer for up to 3 months. Let cookies sit at room temperature to dethaw when ready to eat.
If you want to freeze the cookie dough before baking, I recommend scooping the cookies into balls and freezing, that way you can take out as many as you want to make at a time.
Want to try more cookie recipes?
- Orange Creamsicle Cookies
- Small batch sugar cookies
- Oatmeal creme pies
- Chocolate marshmallow cookies
- S'mores cookies cups
- Chocolate chunk cookies
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📖 Recipe
White Chocolate and Raspberry Cookies
Ingredients
- 2¼ cup all-purpose flour spooned and leveled
- ¾ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg at room temperature
- 1 tsp vanilla extract
- ½ cup freeze-dried raspberries
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the butter and both sugars until light and fluffy, for about 1-2 minutes. Add in the egg and vanilla, mixing until smooth. Gradually mix in the flour mixture until just combined (don't overmix here).
- Use a rubber spatula to fold in the white chocolate chips. Then fold in the raspberries (if using fresh raspberries, be very gentle when mixing them in as you don't want to squish them).
- Use a cookie scoop or measuring spoon to scoop out 1½ tbsp-sized balls of dough onto cookie sheet, leaving 3 inches of space between cookies. Bake for 10-12 minutes, or until the edges are slightly golden brown. Remove from the oven and allow them to cool for 5-10 minutes before transferring them to wire cooling rack to cool completely.
Notes
- Use room temperature butter- I like to take my butter out of the fridge about an hour before I start baking.
- Make sure to measure your flour correctly- spoon and level is my favorite method. Use a spoon to fluff up the flour, then gently scoop it into your measuring cup without packing it. Then use the back of a butter knife to level it off.
- Use a cookie scoop for even cookies- this one is my favorite! You can use a bigger or smaller one depending on the size of the cookies you want.
- Bang the pan as soon as they come out of the oven- if you don't use the pan bang method on your cookies you are missing out! As soon as your cookies are finished baking drop the baking sheet on your counter 2-3 times. This gives you dense, chewy cookies with a crisp edge!
- Use freeze-dried or frozen raspberries to make these cookies year-round (don't have to rely on fresh berries being in season).
- Storing & Freezing: Store these cookies in an airtight container or bag at room temperature for 4-5 days for optimal freshness, and in the freezer for up to 3 months. Let cookies sit at room temperature to dethaw when ready to eat. If you want to freeze the cookie dough before baking, I recommend scooping the cookies into balls and freezing, that way you can take out as many as you want to make at a time.
Nutrition
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Skyler says
So delicious!! What's better than fresh baked cookies, with fresh raspberries!? 100% making again ASAP!
Rachel says
These were so easy to make and a hit at my family party!
Kelly Hamilton says
So happy to hear you loved these cookies, Rachel!