Chewy White Chocolate and Raspberry Cookies (Freeze-Dried Raspberries)

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!

These raspberry and white chocolate cookies are buttery, chewy, and stuffed with sweet freeze-dried raspberries and silky white chocolate. White chocolate and raspberry is a flavor combo that never gets old. I combined my white chocolate and raspberry blondies with these orange creamsicle cookies to make this amazing recipe.

These raspberry 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

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- White chocolate chip cookies are always a favorite of mine. 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 large 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. If using frozen raspberries- DO NOT thaw! Just toss them in frozen! Then add a few minutes to your baking time in the oven.

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.

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 white chocolate and raspberry 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?

Fruity Pebble Cookies

Chocolate Filled Cookies

Edible Sugar Cookie Dough

Confetti Cookies

4.97 from 26 reviews

Chewy White Chocolate and Raspberry Cookies

Yield: 26 cookies

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Total Time: 30 minutes mins

Author: Kelly Nash

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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Ingredients

 

½x1x2x

• ▢ 2¼ cup (281.25 g) all-purpose flour, spooned and leveled
• ▢ ¾ tsp (0.75 tsp) baking soda
• ▢ ½ tsp (0.5 tsp) salt
• ▢ ¾ cup (170.25 g) unsalted butter, at room temperature
• ▢ ½ cup (100 g) granulated sugar
• ▢ ½ cup (110 g) light brown sugar, packed
• ▢ 1 (1) large egg, at room temperature
• ▢ 1 tsp (1 tsp) vanilla extract
• ▢ ½ cup (60 g) freeze-dried raspberries
• ▢ ¾ cup (135 g) white chocolate chips

Equipment

• ▢
  Mixing Bowl Set
• ▢
  Electric Hand Mixer
• ▢
  Baking Sheet Pan
• ▢
  Parchment Paper Sheets
• ▢
  Silicone Spatula

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.
  2¼ cup all-purpose flour, ¾ tsp baking soda, ½ tsp salt
• 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).
  ¾ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 large egg, 1 tsp vanilla extract
• 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).
  ½ cup freeze-dried raspberries, ¾ cup white chocolate chips
• 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 freeze-dried or frozen raspberries to make these cookies year-round (don’t have to rely on fresh berries being in season).
• If using frozen raspberries- DO NOT thaw- add it frozen. Add a few minutes to baking time in the oven as well. 
• 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. 

Serving: 1cookie, Calories: 149kcal, Carbohydrates: 20g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 86mg, Potassium: 40mg, Fiber: 1g, Sugar: 11g, Vitamin A: 175IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg

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