Learn how to make these delicious soft and fluffy white chocolate raspberry cookies. A homemade raspberry cookie that is stuffed with white chocolate chip. This is a fantastic cookie to serve up all year round.
White chocolate and raspberry are such a delicious duo of flavor. If you want a bakery style white chocolate chip cookie with raspberries, then give this recipe a try.
You can easily make this a holiday cookie. Easter, Christmas, Valentine’s Day, and more. I use frozen berries so it makes it easy in terms of fruit!
Why I Enjoy This Cookie Recipe
Homemade – There is something about a cookie that is homemade that stands out. Fresh flavors, soft texture with a little chewiness to them.
Frozen Raspberries Recipe – So I love fresh fruit, but that isn’t always an option. Buy frozen raspberries and save money and still enjoy the sweet flavor of his bright berry.
White Chocolate – I used white chocolate chips to go with this cookie. It adds a really nice sweetness that compliments the raspberries.
Freezer Friendly Dessert – This is a cookie that is freezer friendly. Freeze the raw cookie dough, or baked cookies. Both methods are in recipe card below!
Substitutions and Additions
- Milk chocolate or semi sweet chocolate can swap the white chocolate in cookies.
- Fresh raspberries can be used if you prefer.
- The almond extract adds a nice twist in flavor but if you don’t enjoy almond you can omit.
- If you use salted butter just leave out the salt in recipe.
- Add in some chopped nuts for a nice crunch factor.
- Dip half the cookie in white chocolate once it is done baking and cooled. Adds a fun presentation value.
Recommended Tools For Baking Cookies
How to Make
Step 1: In a bowl you will add your dry ingredients and set aside.
Step 2: In a bowl or with stand mixer you will add softened butter and both sugars. Mix on medium high for 2-3 minutes.
Step 3: Mix in extracts and eggs. Make sure to scrape down sides if needed.
Step 4: Slowly mix in your fry ingredients. You will mix until the cookie batter is fully mixed.
Step 5: Toss in get white chocolate bar and chips. Once mixed, cover and refrigerate 2 hours or overnight.
Step 6: Preheat oven and prep cookie sheet. Remove chilled cookie dough from the fridge. Toss the raspberries in flour, and fold into cookie batter.
Step 7: Scoop up cookie batter and then press down on cookie batter to flatten a bit. Bake as directed.
Step 8: Remove cookies from baking sheet and cool. Serve and enjoy!
Allow your cookies to fully cool. Then you will place in a sealed container or sealable bag. Placing half a piece of bread in with your cookies in a container helps to keep cookies from drying out.
Freeze Raw Dough – You can freeze your cookie dough raw if you want. Instead of refrigerating your cookie dough then mixing in the raspberries, go ahead and mix and scoop up cookies and flash freeze. Then freeze the cookie dough for 2-3 months.
To bake the cookies, just place raw frozen dough on cookie sheet and bake for a few extra minutes.
Freeze Cooked Cookies – You are welcome to freeze your cookies that you don’t plan to eat. All you have to do is let your cookies fully cool, then freeze for 3-4 months. Thaw and enjoy!
More Pro Tips
- You want the butter and eggs to be room temperature.
- Quality chocolate is key to add the perfect sweetness to your cookies.
- Reach for frozen raspberries or fresh. If fresh make sure the cookies are ripe.
- Don’t skip thawing your cookie dough. Otherwise, the texture will be off when you bake it.
Frequently Asked Questions
Related Cookie Recipes
- 2 1/2 cups All-Purpose Flour plus 1 Tablespoon
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Granulated White Sugar
- 3/4 cup Brown Sugar
- 1 cup Butter, softened at room temperature
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 2 eggs
- 1/2 cup White Chocolate Bars, chopped
- 1/2 cup Mini White Chocolate Chips, optional
- 1 1/2 cups Raspberries, fresh or frozen
- In a bowl you will add your flour (except 1 tablespoon), baking soda, and salt. Mix and set aside.
- Then in a bowl you will mix up the softened butter, white sugar, and brown sugar. Mix for 2-3 minutes on medium heat or until nice and creamy.
- Next, add in your vanilla, almond extract, and eggs. Scrape down the sides of the bowl.
- Now you will slowly add in the dry ingredients, until the cookie batter is fully mixed. Fold in your white chocolate chips.
- Then place the cookie dough in a covered dish and refrigerate for 1 hour to overnight.
- Once the white chocolate cookie dough is chilled, fold in the raspberries. Don't overmix or you will mash up the berries. Preheat the oven to 350 degrees.
- Scoop up the cookie dough and place on a baking sheet. You will flatten the cookies with a back side of a measuring cup to flatten to about 1/2" thick.
- Bake for 10-12 minutes or until the raspberry cookies are cooked through.
- Once done, place the cookies on a cooling rack to cool.
- Then serve up these white chocolate raspberry cookies, and enjoy!
Raspberries - Fresh, frozen or even freeze dried cookies can be used for this recipe.
Refrigerating Cookie Dough - It is a must to refrigerate the cookie dough for at least 1 hour. Or you can store the cookie dough overnight.
Storing - Store your cookies in an airtight container or freeze for up to 3 months.
Freezing Raw Dough - You can freeze your cookie dough raw, just scoop it up and then flash freeze the dough. Then freeze 2-3 months. When you want to bake, preheat the oven and place frozen dough in to bake. Just cook for a few minutes longer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 172mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 2g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.