If you’re looking for a bakery-style cookie that’s soft, chewy, and bursting with flavor, these White Chocolate Raspberry Cookies are a must-try! Each bite is filled with creamy white chocolate chunks and tart, juicy raspberries, creating the perfect balance of sweetness and tanginess.
These cookies are easy to make and perfect for holidays, special occasions, or simply treating yourself. Whether you’re making them for a Valentine’s Day gift, a holiday cookie platter, or just a cozy weekend bake, they’re guaranteed to impress!
Why You’ll Love This Recipe
✔️ Bakery-Style Cookies – Thick, soft, and chewy with gooey centers.
✔️ Perfect Flavor Combination – Sweet white chocolate + tart raspberries = perfection!
✔️ Easy to Make – No chilling required!
✔️ Great for Any Occasion – Perfect for gifting, holidays, or a sweet treat anytime.
✔️ Freezer-Friendly – Make a batch now and bake later!
Ingredients (Makes ~18 Cookies)
- 250g (2 cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 113g (½ cup) unsalted butter, softened
- 100g (½ cup) granulated sugar
- 100g (½ cup) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 120g (¾ cup) white chocolate chunks or chips
- 100g (¾ cup) fresh or frozen raspberries
Instructions
Step 1: Prepare the Dough
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, mixing until combined.
Step 2: Add the Mix-Ins
- Gradually mix the dry ingredients into the wet ingredients.
- Gently fold in the white chocolate chunks.
- Carefully add the raspberries, folding gently to avoid crushing them too much.
Step 3: Shape & Bake
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden but the centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutritional Information (Per Cookie)
- Calories: ~180 kcal
- Carbohydrates: 25g
- Fat: 8g
- Protein: 2g
- Sugar: 15g
Tips for the Best White Chocolate Raspberry Cookies
✅ Use Fresh or Frozen Raspberries – If using frozen raspberries, do not thaw before adding them to the dough.
✅ Don’t Overmix – Gently fold the raspberries in to prevent them from breaking apart.
✅ Chill for Thicker Cookies – For extra thick cookies, chill the dough for 30 minutes before baking.
✅ Use High-Quality White Chocolate – This makes a huge difference in flavor!
How to Store & Freeze White Chocolate Raspberry Cookies
🕒 Storage: Store in an airtight container at room temperature for up to 4 days.
❄️ Freezing Dough: Scoop cookie dough balls onto a tray and freeze. Once solid, transfer to a ziplock bag and freeze for up to 3 months.
🔥 Baking from Frozen: Bake directly from frozen, adding 1-2 extra minutes to the bake time.
Delicious Ways to Enjoy These Cookies
🍦 With Ice Cream – Sandwich between two cookies for a dreamy ice cream sandwich.
☕ With Coffee or Tea – Perfectly pairs with a cappuccino or herbal tea.
🎁 As a Gift – Package in a cute tin or jar for a thoughtful homemade present.