White Chocolate Raspberry Cookies Recipe

If you’re anything like me, you’ll fall head over heels for this White Chocolate Raspberry Cookies Recipe the moment you take your first bite. I absolutely love how the sweet creaminess of white chocolate meets the bright tartness of raspberries in these soft, chewy cookies. Whether you’re baking for a party or just because, this recipe truly hits all the right notes—simple, delicious, and guaranteed to make your kitchen smell like heaven.

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Ingredients You’ll Need

Let me tell you, the magic of this White Chocolate Raspberry Cookies Recipe comes down to combining high-quality ingredients that complement rather than overpower each other. Using fresh or frozen raspberries works wonderfully, but make sure to fold them in gently to keep that beautiful burst of fruit intact.

• Butter: I always use unsalted butter to control the amount of salt in my dough and to get that rich, creamy base flavor.
• Light brown sugar: Adds moisture and a hint of caramel flavor that deepens the cookie’s richness.
• Granulated sugar: Helps create a crisp edge while balancing sweetness.
• Egg: Provides structure and helps bind everything together.
• Vanilla extract: Just a touch boosts all the flavors in the cookie and makes them more complex.
• Baking soda: Gives the cookies a gentle rise and keeps them light.
• All-purpose flour: The foundation for your cookie dough.
• Cornstarch: This little secret ingredient helps keep the cookies incredibly soft and tender.
• Salt: Balances the sweetness perfectly, don’t skip it!
• Raspberries (fresh or frozen): If using frozen, no need to thaw — just fold them in gently to avoid bleeding.
• White chocolate chunks or chips: I love using chunks because they melt beautifully and create pockets of creamy texture.

Variations

I love making this recipe my own by switching out a few ingredients here and there, and I highly encourage you to do the same! Each variation can bring a new twist without losing that classic white chocolate and raspberry combo you crave.

• Use freeze-dried raspberries instead of fresh or frozen: I once swapped in freeze-dried berries for an intense raspberry punch without the moisture—great for a firmer cookie.
• Substitute dark chocolate chunks: For a richer, slightly less sweet cookie, my family loves the contrast of dark chocolate with tart raspberries.
• Make it gluten-free: Using a 1:1 gluten-free flour blend works well; just watch the dough texture, as it might need a bit more moisture.
• Add a pinch of lemon zest: I’ve found the zest brightens the raspberry flavor beautifully, especially in spring and summer.

How to Make White Chocolate Raspberry Cookies Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). I like to line a baking sheet with parchment paper to make cleanup a breeze and avoid any sticking problems. Set this aside for now while you prepare your cookie dough.

Step 2: Cream Butter and Sugars

Using a stand mixer or hand mixer, cream together the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes. This is where your cookies get their tender crumb, so don’t rush this step. Then, beat in the egg and vanilla extract until fully combined.

Step 3: Add Dry Ingredients Carefully

In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Gradually fold the dry ingredients into the wet mixture just until no streaks of flour remain. Overmixing here can lead to tough cookies, so stop as soon as it blends together.

Step 4: Fold in Raspberries and White Chocolate

Now this is where the magic happens! Gently fold in your roughly chopped raspberries and white chocolate chunks, taking care not to overmix. If you stir too much, the raspberry juice might bleed and tint the whole dough pink, which doesn’t affect flavor but can change the look.

Step 5: Scoop and Bake

Using a 2-tablespoon cookie scoop, portion dough onto your prepared baking sheet with about 2 inches between each cookie to allow room to spread. For an extra touch, press a few extra raspberry pieces gently on top of each dough ball just before popping them in the oven. Bake at 350°F for 9 minutes—just until the edges turn golden but the middle looks soft.

Step 6: Cool and Enjoy

Let the cookies cool for about 15 minutes on the baking sheet — this step lets them set so they don’t fall apart when transferring. If you want, you can add a few extra white chocolate pieces on top immediately after baking for that fancy bakery look. Then move them to a wire rack to cool completely before indulging.

How to Serve White Chocolate Raspberry Cookies Recipe

Garnishes

I love sprinkling a tiny pinch of flaky sea salt or squeezing a little lemon zest on top before serving to accentuate the flavors. If you’re serving at a party, a light dusting of powdered sugar adds a pretty touch. Sometimes, I like to press on a few fresh mini raspberries when the cookies are still warm to amp up that fresh fruity vibe.

Side Dishes

These cookies shine on their own but pairing them with a cup of hot Earl Grey tea or a cold glass of milk makes for a delightful treat. For brunch or dessert tables, I often line them up next to fresh fruit platters or light whipped cream—it’s a crowd-pleaser every time.

Creative Ways to Present

One of my favorite presentation tricks is stacking the cookies with a layer of raspberry jam or white chocolate ganache between two cookies for a “cookie sandwich” twist. Another idea is serving them in decorative tins wrapped with a ribbon—makes a perfect homemade gift that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

I keep my leftover cookies in an airtight container at room temperature, layering them between sheets of parchment paper to prevent sticking. They stay soft and flavorful for up to 4 days, but honestly, they rarely last that long in my house!

Freezing

Freezing these cookies works great if you want to bake ahead. I freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They keep well for up to 3 months. When you want to enjoy, just thaw on the counter for an hour or so.

Reheating

If you want that freshly-baked warmth, pop a cookie in the microwave for about 10 seconds or warm in a low oven (300°F) for 5 minutes. This softens the white chocolate and brings back that melt-in-your-mouth feel without drying them out.

FAQs

Final Thoughts

This White Chocolate Raspberry Cookies Recipe is one of my favorites to bake again and again. There’s just something so joyful about biting into a soft cookie filled with bursts of vibrant raspberry and creamy white chocolate. I hope you enjoy making it as much as I do—and maybe share a batch with friends or family because these cookies deserve to be loved. So, grab your mixing bowl, and let’s get baking!

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