Thick, chewy and perfectly soft these Raspberry White Chocolate Cookies are the perfect weekend baked treat or holiday cookie recipe. No chilling required and ready in under 30 minutes!
With Fall here, and the cool weather arriving I am finally ready to turn my oven back on and do some baking. These Raspberry White Chocolate Cookies are big and thick and are the perfect bakery style cookie. The fresh raspberries add the perfect touch of sweetness and tartness and complement the white chocolate chips beautifully.
These raspberry cookies are a holiday baking favorite, and always a hit at Christmas parties or for Valentine's Day. My son especially loves these cookies, as he is not a huge fan of dark chocolate (fingers crossed he has a change of heart someday). These cookies are perfect for the novice baker and require no chilling, prior baking experience and are ready in under 30 minutes.
Ingredient Notes
- Raspberries: Fresh, frozen or freeze dried raspberries can be used for these cookies. Personally, I like using fresh raspberries because I think the flavor comes through stronger.
- White Chocolate Chips: Alternatively, you could use a bar of white chocolate and cut it into chunks, use mini white chocolate chips or mix it up and use a dark chocolate instead.
Why You'll LOVE Them!
Quick & Easy: Ready in under 30 Minutes
No Chilling Required
Thick, Soft & Large Cookies
Great for Holiday Baking & Valentine's Day
Customizable: Try with Different Fruits or Nuts
Instructions
Prepare the Dry Ingredients: Add all the dry ingredients to a large prep bowl and stir to combine. Set aside, we will come back it it.
Combine the Dough
In a separate prep bowl, add the sugars and butter and use a hand or stand mixer to combine for 1-2 minutes. Add in the egg and vanilla extract and continue to beat for an additional minute. Once combined stir in the dry ingredients until just combined. Finally, gently stir in the roughly chopped raspberries and white chocolate chips.
Baking the Cookies
Scoop the dough into large 1 ½ inch balls. I like mine on the large side to make them fit a bakery style cookie. Place each rolled cookie dough on a parchment paper lined cookie sheet. Once all the dough has been rolled, bake the white chocolate cookies on the center rack of a preheated oven at 350 degrees F for 10-15 minutes until cookies are golden.
Finishing Touches
Once the cookies are finished baking, remove from the cookie tray and let cool on a cooling rack. Enjoy warm with milk or store leftovers. Enjoy!
Storing Leftover Cookies
Store leftover raspberry cookies in an airtight container or bag at room temperature for up to 1 week. For that fresh out of the oven cookie feel, warm your cookie in the microwave for 5-10 seconds.
FAQS
Yes, this cookie dough can be frozen. Follow all the recipe steps up until baking the cookies. Scoop the cookie dough into balls and place in a freezer bag or container and store flat for up to 3 months. When ready to bake follow baking instructions for prep and temperature, but add an additional 2-4 minutes to the total bake time.
You can prep the raspberry white chocolate chip cookie dough ahead of time and store it in the fridge covered for up to 24 hours. It is best to scoop the dough in balls and store on a cookie sheet, but you can store the combined dough covered in a prep bowl. If covered in a prep bowl remove from the fridge and let soften up a bit so the cookie dough is easier to scoop.
This recipe yields 12 large bakery style cookies. If you are wanting a smaller 1 inch round cookie then you absolutely can make your cookies on the smaller side. Just be sure to watch them and adjust the bake time.
Pro Tips
Don't Over-Stir: When stirring in the raspberries into the dough be careful not over-stir them or the red color will run throughout the dough. The raspberries will also get mushed and you will not get those big bites of raspberries.
Don't Over-Bake: When baking these cookies it is important not to over-bake them (I mean isn't it always). The cookies will be golden on top and crisp on the bottom, while the middle will be soft and chewy. That my friends, is the perfect cookie.
The Perfect Butter: For the cookies I find the perfect butter is soft and just beginning to melt. I achieve this by microwaving it for 15-30 seconds. You do not want the butter to be completely melted as I find the cookies are and thick when using melted butter.
Mix it Up!
Try out these swaps to make these cookies your own
Fruits: Try swapping the raspberries out for blueberries or blackberries
Nuts: Add crushed nuts for some added crunch
Chocolate: Swap in some dark chocolate for a bolder flavor combo
Shop This Recipe
My Favorite Cookie Sheets: I love that these come with wire rack insert as well!
Baking Must Have: For perfect cookies every time parchment paper is a must.
Not so Basic Prep Bowls: These bowls feature fun colors and matching lids great for prepping cookie dough ahead of time.
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Happy Eating!
Bakery Style Raspberry White Chocolate Cookies
Ingredients
- 1 ¾ Cup All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 8 tablespoon Unsalted Butter Softened
- ¼ Cup Brown Sugar Packed
- ½ Cup Granulated White Sugar
- 1 teaspoon Vanilla Extract
- 1 Egg
- ½ Cup White Chocolate Chips
- ½ Cup Raspberries Roughly Chopped
Instructions
- Preheat your oven to 350 degrees F and prepare baking sheets with cooking spray or parchment paper. Set aside, and beging preparing the cookie dough. Add flour, baking soda and baking powder to a large prep bowl and stir to combine. Set aside.
- In a separate prep bowl, add the sugars and softened butter and use a hand or stand mixer to combine for 1-2 minutes. Add in the egg and vanilla extract and continue to beat for an additional minute.
- Once combined stir in the dry ingredients until just combined. Finally, gently stir in the roughly chopped raspberries and white chocolate chips. It is okay if all the raspberries and chocolate chips aren't combined into the dough. You can press them on top of cookie dough balls.
- Scoop the dough into large 1 ½ inch balls. I like mine on the large side to make them fit a bakery style cookie. Place each rolled cookie dough on a parchment paper lined cookie sheet. Once all the dough has been rolled, bake the white chocolate cookies on the center rack of you oven 10-15 minutes until cookies are golden.
- Once the cookies are finished baking, remove from the cookie tray and let cool on a cooling rack. Enjoy warm, or store leftover appropriately.
Gemma KING
I would of loved to use this recipe it looks great but we don't use cup measurements in the U.K. some recipes offer a metric converstion option. Would this be a possibility?
Caitlyn Erhardt
Hello, thank you for your comment. I am a US based blogger and the majority of my readers are from the US. Because of this I have not added the metric conversion feature (it costs money to add), because no one had ever asked for it. I appreciate you wanted to make the recipe, and will add the conversion feature to accommodate you and others that use the metric system. I hope you swing back by and make them soon 🙂
Jolene Johnson
I was asked to make raspberry white chocolate cookies for a wedding reception, and I am so happy I found this recipe! It is wonderful, and is a new favorite at our house!
Caitlyn Erhardt
Glad you guys like them and that they were a hit at the reception!
Shree
They turned out delicious!!!! Only problem I had is that the cookies started turning blue and I know it’s from the raspberries. What do I do to prevent that?
Caitlyn Erhardt
I am glad you enjoyed them! From my research the blue hue is caused from a chemical reaction from the juice of the raspberries when baked. To fix it I would say make sure the berries are completely dry and not watery when added to the dough. Also do not over stir the dough as this will make the color bleed more. Another option would be to use freeze dried raspberries.
Cindy
Wow! Soo delicious! I added dehydrated raspberries and it was just fine.
Caitlyn Erhardt
YAY! Glad you liked the cookies and that they turned out well with freeze dried fruit 🙂
Lulu
Question? Do the seeds get stuck in your teeth? I did a raspberry filling on a cake once and drained the mixture so many times to get the seeds out, but that was still the biggest complaint I received.
Caitlyn Erhardt
I have not had this problem. You could use frozen berries (I find them way less seed-y) in place of the fresh ones if you wish. Good luck!
Fabien
I've done a tone of cookies and test many recipes. It is rare that my girlfriend and kids like a recipe as much as this one!
Caitlyn Erhardt
That makes me so happy to hear! Glad they are a hit 🙂
Mary
Can you use coconut or almond flour if I’m on keto
Caitlyn Erhardt
I have personally never tried with almond flour, but don't see why it wouldn't work fine. Good luck!
Matthew DeWitt
These cookies are fantastic. I have made them 3 different times and everyone who has tried them loves them too. One thing I did notice is the dough takes on a slightly greenish hue inside once baked. Have you come across this too? Any tips to keep the color ?
Caitlyn Erhardt
Glad to hear you liked the cookies! I have had them turn slightly blue/green color and from a quick Google search it looks like it is just a normal chemical reaction from the raspberry baking in the oven. I am not sure how to fix it, but maybe really gently stir them in to avoid and color running throughout the cookie? Hope that helps and answers your question.
Ingrid
Made about 16 cookies. Required an extra 4+ minutes baking. And probably could have used a bit more. I used frozen raspberries and drained the juice off after they thawed. But they were still pretty wet. Cookies still taste delish.
Caitlyn Erhardt
Thank you so much for your comment, and I am glad you enjoyed the cookies! I will add a note about the bake time being a bit longer when using frozen berries 🙂
Shelly
These cookies are so yummy!
Caitlyn Erhardt
Thank you!