White Chocolate Raspberry Cookies
White Chocolate Raspberry Cookies are soft cookies filled with rich white chocolate and sweet raspberries. The best holiday cookie recipe!
White Chocolate Raspberry Cookies are going to be the highlight of your day! These wonderful treats are filled with the perfect combo of rich white chocolate and the sweet tang of raspberries. Not only are these totally delicious, but they are so simple to prepare. From start to finish, you’ll be enjoying them in less than 30 minutes! This is one of my favorite cookie recipes. It has all the basic ingredients, but it’s the two stars of the show that make these cookies shine! White chocolate and raspberries. The burst of raspberry flavor makes me fall in love every time.
WHITE CHOCOLATE RASPBERRY COOKIES
You have three options when it comes to the raspberries for this homemade white chocolate raspberry cookies recipe. Fresh, frozen, and freeze-dried all work well in this recipe. No need to wait for raspberries to be in season with these cookies. They can be made any time of the year, not just the holidays. Serve these festive cookies for the holidays, Valentine’s Day, and any time of the year you’re craving a sweet, fruity cookie. Don’t forget to save this recipe so you can share it with family, friends, and all raspberry lovers!
Find all my expert tips on how to make white chocolate raspberry cookies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy White Chocolate Raspberry Cookie Recipe:
- Quick & Easy-To-Make: Made with simple ingredients and minimal prep, this recipe is ideal for easy cookie baking anytime of the year, especially during the busy holiday season.
- Perfect Balance of Sweet & Tart: Fresh raspberries add a tangy burst of flavor that pairs perfectly with creamy white chocolate chips in every bite.
- Vibrant, Fruity Flavors: Gentle folding keeps the raspberries intact, giving every cookie fresh, fruity flavor without making the dough soggy.
- Soft & Chewy Holiday Cookies: These white chocolate raspberry cookies are tender in the center with slightly crisp edges, delivering a melt-in-your-mouth texture.
- The Ultimate Holiday Party Cookie Recipe: Perfect for holiday cookies, dessert trays, or a sweet snack, these cookies are loved by all ages and even the pickiest of eaters.
- Bakery-Quality Dessert: Using a cookie scoop ensures uniform, professional-looking cookies that taste as good as they look.
Ingredients
- 1 cup salted butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 Tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- ½ cup raspberries, chopped
Instructions
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Mix on low speed until fluffy and combined; about 2 minutes. Mix in the egg and vanilla just until combined.
Gradually mix in flour, baking soda and salt. Mix until only just combined. Fold in white chocolate chips. Gently fold in raspberries, only stirring a couple of times, so they don’t get too crushed.
Using a small cookie scoop (about 1 ½ tablespoons of dough) and roll into balls. Place onto cookie sheets, spacing a few inches apart. 10 cookies per sheet.
Bake in preheated oven for 10 to 12 minutes or until centers are cooked through. Carefully remove from oven and allow cookies cool on cookie sheets. Enjoy!
Servings
This recipe yields 20 white chocolate raspberry cookies.
Storage and Reheating
Store any leftover raspberry cookies in an airtight container for 3-4 days. These cookies also freeze well! Store the baked, cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before eating. To reheat, warm a single cookie in the microwave for 5-8 seconds or in a 300°F oven for 3-4 minutes.
Holly’s Tips for The Best White Chocolate Raspberry Cookies:
- Use High-Quality Raspberries: Fresh raspberries give the best flavor, while frozen raspberries can work if thawed and gently patted dry to avoid extra moisture.
- Fold In Raspberries Into Batter Gently: To keep cookies from turning soggy, fold in the raspberries only a couple of times, just until distributed.
- Don’t Overmix: Overmixing the cookie dough can make cookies tough. Mix until just combined for soft and chewy cookies.
- Use A Cookie Scoop: A small cookie scoop ensures evenly sized cookies that bake consistently and look professional.
- Measure Flour Correctly: Too much flour can dry out the cookies. Spoon and level your flour for the perfect texture.
- Bake Just Until The Centers Are Set: Bake 10-12 minutes for soft, chewy cookies. Overbaking will make them dry and less tender.
- Chill Dough If Needed: If your dough feels too soft or sticky, chill for 15-20 minutes to prevent spreading and maintain thick, chewy cookies.
- Make It Your Own: Add a teaspoon of vanilla extract or a touch of lemon zest to complement the raspberries and white chocolate.
Frequently Asked Questions:
Absolutely. Store in an airtight container at room temperature for 3-4 days or freeze for up to 2 months. Thaw before serving.
3 types of raspberries can be used in this cookie recipe. Fresh, frozen, or freeze-dried raspberries all work great. Only a ½ cup is needed when using any of these options. Don’t use any more than that. If using frozen berries, do not thaw them first.
Nope. If you prefer dark or milk chocolate over white chocolate, feel free to use those instead. I just prefer the white chocolate when it comes to holiday treats.
Fold raspberries gently into the dough only a couple of times to keep them intact and prevent them from releasing too much juice.
To make White Chocolate Raspberry Cookies dairy-free or vegan, replace the butter with a plant-based butter or coconut oil and swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or another vegan egg replacer. Use dairy-free or vegan white chocolate chips to maintain the sweet, creamy flavor.
To make White Chocolate Raspberry Cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes a binding agent like xanthan gum. This ensures the cookies remain soft, chewy, and tender while keeping the same sweet, fruity flavor and creamy white chocolate in every bite.
Similar Recipes
Craving something similar? Bake my White Chocolate Cranberry Orange Cookies next.
Wanting something different? My White Chocolate Cinnamon Pretzels make for the perfect holiday party snack.
Can’t get enough of white chocolate? Make my White Chocolate Chip M&M Pudding Cookies, White Chocolate Chip Caramel Pretzel Cookies, and White Chocolate Raspberry Bundt Cake.
Have you made this White Chocolate Raspberry Cookies recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #WhiteChocolateRaspberryCookies #LifeInTheLofthouse
White Chocolate Raspberry Cookies
Ingredients
- 1 cup salted butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 Tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- ½ cup raspberries chopped
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
- Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Mix on low speed until fluffy and combined; about 2 minutes. Mix in the egg and vanilla just until combined.
- Gradually mix in flour, baking soda, and salt. Mix only until just combined. (Avoid over-mixing.) Fold in white chocolate chips. Gently fold in raspberries, only stirring a couple of times, so they don’t get too crushed.
- Using a small cookie scoop (about 1 ½ tablespoons of dough) and roll into balls. Place onto cookie sheets, spacing a few inches apart. 10 cookies per sheet.
- Bake in preheated oven for 10 to 12 minutes or until centers are cooked through. Carefully remove from oven and allow cookies cool on cookie sheets. Enjoy!
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These cookies are sooo good. A new family favorite.
I used frozen raspberries without thawing and it worked great! These cookies are incredible and the white chocolate is perfection. Thanks for sharing Holly!