Sweet, buttery, and bursting with juicy raspberries, White Chocolate Raspberry Cookies are the perfect treat for anyone who loves a mix of fruity tang and creamy decadence. Each bite offers pockets of melty white chocolate, pockets of tart berry, and a soft, chewy cookie base that’ll keep you coming back for more. Whether you’re baking up a batch for a weekend brunch, afternoon coffee break, or holiday gift basket, these cookies always steal the show and disappear in a flash!

White Chocolate Raspberry Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic in White Chocolate Raspberry Cookies starts with a handful of pantry classics and just a few special add-ins. Every ingredient shines—enhancing taste, texture, or that gorgeous blend of creamy and tangy you crave in every bite.

All-purpose flour: The essential base for structure and that irresistible chewiness.
Baking soda: Ensures these cookies rise just enough for a soft center with crisp edges.
Salt: A pinch draws out flavors and makes the sweetness pop.
Unsalted butter: Softened to room temp for easy creaming and rich, buttery flavor.
Granulated sugar: Delivers sweetness and helps achieve golden edges.
Brown sugar: Adds moisture and a subtle caramel note to complement the berries.
Egg: The trusty binder, creating a tender and luscious crumb.
Vanilla extract: A dash for warmth and roundness in the flavor profile.
White chocolate chips or chunks: Creamy, melty sweetness that beautifully offsets the tart berries.
Fresh or frozen raspberries: Bright, juicy bursts of flavor in every mouthful; frozen raspberries work especially well to minimize breaking.

How to Make White Chocolate Raspberry Cookies

Step 1: Prep Your Baking Station

Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone mats. This not only makes cleanup a breeze but helps the cookies bake evenly and release smoothly when they’re finished.

Step 2: Cream the Butter and Sugars

Using a stand mixer or hand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy, about 2 to 3 minutes. This step is key for cookies with the perfect texture—don’t rush it!

Step 3: Add the Wet Ingredients

Beat in the egg and vanilla extract, scraping down the sides of the bowl to ensure everything is fully incorporated. You’ll start to notice the batter looking smooth and cohesive—this is your flavor base coming to life.

Step 4: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to the wet mixture in two batches, mixing on low just until you see no more streaks of flour. This gives your cookies their soft, chewy personality!

Step 5: Stir in White Chocolate and Raspberries

Gently fold in the white chocolate chips or chunks, followed by the raspberries. Handle the berries with care, especially if you’re using fresh ones, to prevent them from bursting and coloring the whole dough pink. A few streaks are beautiful, but you want those berry pockets in every bite.

Step 6: Scoop and Bake

Drop heaping tablespoons of dough onto your prepared baking sheets, leaving a couple of inches between each cookie for spreading. Bake for 10–12 minutes, or until the edges are golden but the centers still look ever-so-slightly underdone—they’ll finish setting up as they cool.

Step 7: Cool and Devour

Let your cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling. This step helps them hold together and keeps the white chocolate from making a gooey mess as you move them. Now, all that’s left to do is enjoy!

How to Serve White Chocolate Raspberry Cookies

Garnishes

Sprinkle your warm White Chocolate Raspberry Cookies with a dusting of powdered sugar for an elegant finish. You can also drizzle them with a bit of melted white chocolate for a bakery-style look that makes every bite even more indulgent. For a truly luxe touch, add a few extra fresh raspberries alongside when serving.

Side Dishes

These cookies pair beautifully with a tall glass of cold milk, but don’t stop there! They’re absolutely dreamy with a latte, herbal tea, or even a scoop of vanilla gelato for the ultimate dessert experience. Try serving them alongside a fresh fruit salad if you’re craving something light and refreshing.

Creative Ways to Present

For parties or special occasions, stack your White Chocolate Raspberry Cookies in a tower and tie them with a ribbon. Package them in a clear cellophane bag with a handwritten card for heartfelt edible gifts. If you’re serving a crowd, arrange them on a platter lined with raspberry leaves and edible flowers—the vibrant colors will make your cookies the star of the table!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your White Chocolate Raspberry Cookies in an airtight container at room temperature for up to four days. They’ll stay soft and chewy, and the flavors meld even more deliciously with time. For best results, keep the container away from heat and sunlight.

Freezing

These cookies freeze like a dream! Simply place them in a single layer on a baking sheet to freeze, then transfer to an airtight freezer bag or container. They’ll keep for up to three months—ready for whenever a cookie craving strikes. You can also freeze portioned dough balls and bake fresh cookies straight from the freezer by adding a minute or two to the baking time.

Reheating

If you prefer your White Chocolate Raspberry Cookies warm and gooey, just pop them in a 300°F oven for a few minutes or microwave for 10–15 seconds. The white chocolate will get a little melty and the berries will taste as if they just came out of the oven!

FAQs

Can I use frozen raspberries instead of fresh ones?

Absolutely! Frozen raspberries actually work beautifully because they’re less likely to break apart when folding into the dough. Just add them straight from the freezer—no need to thaw.

What’s the best way to avoid pink cookie dough?

Be very gentle when folding in your raspberries, and always add them last. If you don’t mind a slightly rosy hue, a little berry juice swirling through the dough won’t hurt the flavor at all!

Can I use white chocolate bars instead of chips?

Definitely! Chopping up a high-quality white chocolate bar gives lovely big pools of chocolate in your cookies. Just aim for pieces about the same size as standard chocolate chips for even distribution.

Are White Chocolate Raspberry Cookies gluten-free?

This recipe is not gluten-free as written, but you can easily substitute your favorite 1:1 gluten-free all-purpose flour blend. The results will still be soft, chewy, and packed with flavor!

Can I make the dough ahead of time?

Yes! You can prepare the dough up to two days in advance and keep it refrigerated. When you’re ready to bake, let the dough sit at room temperature for 15–20 minutes to soften slightly, then scoop and bake as usual.

Final Thoughts

If you’re ready to turn an ordinary day into something truly special, bake a batch of White Chocolate Raspberry Cookies and watch them work their magic. Whether you’re a longtime baker or a kitchen newbie, you’ll find this recipe turns out deliciously impressive cookies every single time. Happy baking, and don’t forget to savor that first warm, gooey bite!