These raspberry white chocolate cookies are just the best kind of treat. It’s soft, chewy with little bursts of tart raspberry and creamy white chocolate in every bite. It’s a really simple cookie recipe that is perfect for the summer and honestly, they disappear fast (spoiler: it was me).
I found that dicing the raspberries helped a ton for this recipe. Smaller pieces mean you get that lovely jammy fruit scattered throughout without making the dough too wet, and they just melt into the cookie so nicely. Also, a good quality white chocolate with a higher cocoa butter percentage makes all the difference for a creamy melt.
Honestly, I think I ate half the batch before they even properly cooled (don’t tell anyone). There’s just something about the combination of fruit and chocolate that gets me every time. You’ll probably want to make a double batch of these homemade cookies.
Why you’ll love these Raspberry White Chocolate Cookies
- Chewy texture: These cookies bake up with slightly golden edges and a soft, chewy centre, exactly what you want in a cookie.
- Jammy raspberries: Diced fresh or frozen raspberries soften and become wonderfully jammy as they bake, adding a bright, tart contrast to the sweet chocolate.
- Creamy white chocolate: Using good quality white chocolate chips or chunks means you get pockets of smooth, melted chocolate that balance out the fruit perfectly.
Ingredients
- All-purpose flour
- Baking powder
- Unsalted butter, softened
- Granulated white sugar
- Light brown sugar
- Large egg
- Vanilla extract
- Fresh or frozen raspberries, diced
- White chocolate chips or chunks
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula or wooden spoon
- Cookie scoop
- Parchment paper
- Baking sheet
- Wire cooling rack
Baking tips for Raspberry White Chocolate Cookies
Dice your raspberries: For the best distribution, make sure to dice your fresh or frozen raspberries into small pieces before folding them into the dough. This helps keep the dough from getting too wet and ensures you get a bit of fruit in every bite of these easy chewy raspberry white chocolate cookies.
Don’t overmix the dough: Once you add the flour, mix until just combined. Overmixing can develop the gluten too much, leading to tougher cookies instead of that tender, chewy texture we’re after for these raspberry white chocolate cookies.
Keep an eye on the bake time: You want the edges of your cookies to be lightly golden, but the centres should still look a little soft when you pull them out of the oven.
FAQ about Raspberry White Chocolate Cookies
Can I use frozen raspberries?
Yes, absolutely! Just make sure to dice them while frozen, then fold them into the dough quickly. Don’t thaw them first, or they’ll get too mushy and add too much moisture.
Do I need to chill the dough?
Nope, these raspberry white chocolate cookies recipe is designed to be made without chilling. You can bake them right away after mixing up the dough.
What if I don’t have white chocolate chips?
You can use a bar of good quality white chocolate and chop it into chunks instead. The irregular sizes can actually be really nice in the cookies and give them a more rustic look.
How do I store these cookies? Keep your cookies in an airtight container at room temperature for up to 3-4 days. They’re best eaten within the first day or two for the freshest flavour and texture.
I hope you give these a try! If you make these raspberry white chocolate cookies, please tag @theflournook on social media and leave a review below. You can also pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos.
Happy baking!
For more easy dessert recipes, check out these:
Raspberry White Chocolate Cookies
- Total Time: 36 minutes
- Yield: 20 cookies 1x
Description
These chewy raspberry white chocolate cookies have a soft centre, golden edges, and bursts of jammy raspberry with creamy white chocolate. An easy drop cookie recipe with no chill time.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (2.5 g) baking powder
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) granulated white sugar
- 1/4 cup (50 g) light brown sugar
- 1 large egg
- 1/2 tsp (2.5 ml) vanilla extract
- 1/2 cup (60 g) fresh or frozen raspberries, diced
- 1/4 cup (42 g) white chocolate chips or chunks
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gently fold in most of the diced raspberries and white chocolate chips. Reserve some for topping the cookies.
- Scoop 3-4 tbsp of dough per cookie onto the prepared baking sheet, spacing them 3-4 inches apart. Aim for about 6 cookies per sheet.
- Press the reserved raspberries and white chocolate onto the tops of the scooped dough mounds.
- Bake for 16-18 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t skip dicing the raspberries! Smaller pieces distribute better and give you that lovely jammy burst in every bite without making the dough too wet.
- Good quality white chocolate makes a huge difference here. Look for chips or chunks with a higher cocoa butter percentage for a creamier melt.
- Keep an eye on these in the oven – you want those edges just kissed with golden brown. Overbaking can make them dry, and we’re aiming for a perfectly chewy center!
- Prep Time: 20 mins
- Cook Time: 16 mins
- Category: Cookies
- Method: Baking
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