Raspberry White Chocolate Cookies

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Raspberry white chocolate cookies are sweet and tart. Bursting with fresh raspberries, these cookies are great for a different take on the chocolate chip cookie.

My kids are always delighted when I am baking cookies for the blog, but of course, their tastes still stick pretty closely to “anything chocolate.”

I definitely love chocolate (hello, Mexican hot chocolate cookies and chocolate chip cookies), but I don’t always want it to be the only cookie in the house.

These raspberry white chocolate cookies technically aren’t a chocolate cookie, and with the fresh fruit addition, they taste like a lighter, brighter version of the classic.

Ingredients for white chocolate cookies

To make these cookies, you’ll need:

• Softened butter
• Granulated sugar
• Brown sugar
• All-purpose flour
• Baking soda
• Salt
• Vanilla extract
• Egg
• White chocolate
• Raspberries

I used dehydrated raspberries in my chocolate raspberry cookies, but when it comes to white chocolate cookies I prefer the berry burst that comes from fresh raspberries.

You can definitely use freeze dried raspberries if you prefer. Your cookies will be a bit more tart, but just as delicious!

If you use frozen raspberries, make sure to thaw them first and dry as best you can. Excess moisture in the cookies from water will change how they turn out.

Now, I feel like white chocolate is a little controversial, but I personally love it! It’s a nice change from dark or milk chocolate.

White chocolate is not considered a true chocolate because it does not contain the cocoa solids that are found in other chocolates.

Instead, cocoa butter is the only cocoa ingredient in white chocolate. The flavor is mild and milky, and doesn’t have any of the bitterness associated with other chocolates. 

White chocolate also has berry undertones, which is why it pairs so well with raspberries!

What kind of white chocolate is needed for cookies?

I’ve made these cookies both with white chocolate chips and chopped white chocolate from a bar.

You can find both in the baking aisle, although the bars are often harder to find during the busy holiday baking season!

If you are using a white chocolate bar instead of white chocolate chips, I prefer the Ghirardelli 4-ounce bars, which are the perfect amount for a batch of cookies.

Chop the bar into small pieces. They don’t need to be uniform, but try to get them somewhat small so they can be evenly dispersed in the cookies.

You’ll also end up with white chocolate crumbs/shavings — be sure to add those to the cookie dough as well!

Have extra white chocolate left over? Make red velvet cake mix cookies!

How to make this recipe

Preheat the oven to 350°F. Line a baking sheet or two with parchment paper, or use a reusable silicone liner.

In the bowl of a stand mixer, or using a mixing bowl and hand mixer, beat together the butter and sugars until light and fluffy.

Add in the egg and vanilla, and beat until smooth.

In another bowl, mix together the flour, baking soda, and salt. Then, add the dry ingredients to the wet ingredients. Be sure to scrape down the sides and bottom of the bowl so the flour is fully incorporated.

Stir in the white chocolate chips. Carefully mix in the raspberries, taking care to not crush too many of them in the process.

Scoop dough onto the prepared cookie sheet. I like to use a medium cookie scoop, which is about 1 ½ tablespoons of dough.

Bake for 10-12 minutes, until the cookies are golden brown.

Repeat with remaining cookie dough, or freeze to bake later (see tips below).

Recipe substitutions

To make this recipe gluten free, swap the flour for your favorite all-purpose gluten free blend.

If you’re looking to make it vegan, use plant-based spread for the butter and a flax egg. Also make sure that your white chocolate is vegan; Pascha is a popular brand.

Want to try a different fruit? Try this recipe with diced cherries or cranberries. If you’re a blueberry lover, make my blueberry white chocolate cookies.

If you do want traditional chocolate, go for my chocolate raspberry cookies.

Storage tips

After baking, cool the cookies completely on a wire rack before storing.

Once cooled, store them in a cookie jar or airtight container. They’re best eaten within 3 days.

For longer storage, freeze the unbaked dough!

I like to bake only half the cookies and freeze the other half. That way we can just pull out the premade dough and bake what we want when a cookie craving hits.

To freeze, scoop the cookies as usual and place them on a lined baking sheet. You can place them close together if needed for space.

Put the baking sheet in the freezer for 2 hours, or until the cookies are completely frozen. Then, transfer the dough balls into a labeled freezer container.

To bake the frozen dough, just remove from the freezer and bake at 350°F as usual. They’ll need a little extra time, so keep an eye on them after the initial 10 minutes.

I hope you enjoy these raspberry white chocolate cookies!

For a step by step of this recipe, check out my web story for white chocolate cookies with raspberries.