White chocolate raspberry cookies are soft, chewy and buttery sugar cookies filled with tart, juicy raspberries and creamy white chocolate. This raspberry white chocolate cookie recipe is no chill, quick and easy to make in one bowl.
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Why Should You Make This Recipe
I love baking with berries. They provide bursts of sweet and tart flavor that is so refreshing. A few of my favorite raspberry recipes from the blog are my Raspberry Almond Streusel Muffins, Raspberry Muffins and Lemon Raspberry Cake. These white chocolate and raspberry cookies are another raspberry recipe I know you will love.
- Layers of flavors and textures. From the soft, chewy and buttery sugar cookie bursting with tart and juicy raspberries and creamy white chocolate, to the sweet and crunchy sugar coating, these white chocolate berry cookies will delight your senses.
- Easy to make, bake and eat. These chewy raspberry and white chocolate cookies taste like you just bought it from a bakery, but they’re actually so easy to make. Simply mix up the no chill sugar cookie dough, mix in the white chocolate and raspberries, roll the cookie dough in sugar, bake and enjoy.
Ingredients
This recipe for raspberry white chocolate chip cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, cornstarch, baking powder, baking soda and salt.
- Wet Ingredients: Gather unsalted butter, granulated sugar, light brown sugar, an egg and egg yolk, vanilla extract and raspberries.
Substitutions
These sugar cookies with raspberries are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy raspberry white chocolate sugar cookies if you need them.
- All purpose flour: Make these raspberry cookies gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Powder and Baking Soda: These both act as leaveners in these cookies.
- Cornstarch: I like to use a little cornstarch in most of my no chill cookie recipes. Especially the in cookie recipes I also use melted butter. Using cornstarch helps to prevent the cookies from spreading too much, as well as giving them an extra chewiness. If you would like to omit, make sure to chill the dough for an hour.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make this refined sugar free.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Raspberries: You can fresh, frozen or freeze dried raspberries. I prefer the look and overall structure of these cookies when using fresh raspberries.
How To Make
Learn how to make white chocolate raspberry cookies in a few easy steps.
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. In a small bowl, melt the butter and cool in the fridge for about 15 minutes. In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.
- In a large mixing bowl, whisk the cooled melted butterand granulated sugar and light brown sugar until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet, followed by the white chocolate chips until just combined. Gently stir half of the raspberries until combined. Reserve some for topping the cookies right before baking.
3. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Roll the cookie dough into sugar and place onto the lined baking sheet about 3 inches ( 8 cm) apart. Top with 1 - 2 raspberries if you like. Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown. Cool the chewy raspberry cookies on the baking sheet for 3 - 4 minutes. While the cookies are cooling, top them with more white chocolate chips if you like. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
How To Store, Freeze and Thaw
- Store: Place the baked white chocolate raspberry cookies in an airtight container. Store at room temperature for up to 5 days.
- Freeze: Make sure the cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw your raspberry white chocolate cookies to let them sit out at room temperature until thawed.
M’s Expert Tips
- Cool the melted butter. To make these raspberry cookies extra chewy, the butter is melted. However, it needs to cool for about 15 minutes before using in the recipe. I like to melt the butter right after turning on the oven and then transferring it to the fridge while I gather my other ingredients.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Give your cookies a “cookie scoot.” Within the first 1 -2 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
These two flavors are the perfect flavor pairing. Tart raspberries pair beautifully with the rich and creamy white chocolate.
This can sometimes happen when raspberries are exposed to baking powder or baking soda. Make sure to bake these cookies on parchment paper, not aluminum foil to help decrease the chances of this happening.
Yes, the smaller the raspberry, the better for these cookies. If the fresh raspberries, are too big, they may release too much moisture. That can turn these cookies from chewy to more cake like.
Other Fruit Cookie Recipes to Try
If you try this White Chocolate Raspberry Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
White Chocolate Raspberry Cookies Recipe
Equipment
- 2 baking sheet pans
- 2 parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled
- 2½ cups (300 g) all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) white chocolate chips or chunks
- ½ cup raspberries, cleaned and dried
Instructions
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes.1 cup (226 g) unsalted butter, melted and cooled
- In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.2½ cups (300 g) all purpose flour, 1 teaspoon cornstarch , 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk the cooled melted butter, granulated sugar and light brown sugar until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.¾ cup (150 g) light brown sugar, ¾ cup (150 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Stir the dry ingredients into the wet, followed by the white chocolate chips until just combined. Gently stir half of the raspberries until combined. Reserve some for topping the cookies right before baking.1 cup (170 g) white chocolate chips or chunks, ½ cup raspberries, cleaned and dried
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Roll the cookie dough into sugar and place onto the lined baking sheet about 3 inches ( 8 cm) apart. Top with 1 - 2 raspberries if you like. Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown.
- Cool the chewy raspberry cookies on the baking sheet for 3 - 4 minutes. While the cookies are cooling, top them with more white chocolate chips if you like. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
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