White Chocolate and Raspberry Cookies: Soft, Chewy & Easy to Make

White Chocolate and Raspberry Cookies

These white chocolate and raspberry cookies are the kind of treat I keep coming back to, no matter the season. The rich, creamy white chocolate blends beautifully with the bright, sweet tart pop of raspberries, and the texture is perfectly soft and chewy. Best of all, they are ready in under 20 minutes with absolutely no dough chilling required.

I am a firm believer that simple recipes can still feel special, and these cookies prove it. You can use fresh raspberries for bursts of juicy flavor, or reach for freeze dried or frozen berries when fresh ones are not in season. That flexibility means you can bake a warm batch whenever the craving hits, any time of year.

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In my kitchen, I rotate between these cookies and my raspberry white chocolate muffins, depending on whether I want something handheld and breakfast friendly or a classic dessert.

The same flavor pairing works wonders in my white chocolate raspberry blondies too, which use frozen raspberries to keep things easy. One reader tried this recipe and loved it so much that she recommended doubling the batch right away. I have to agree with her. These cookies disappear fast.

Ready in under 20 minutes with no dough chilling required, these cookies are as effortless as they are delicious.

Adapted from a recipe by Cookie Dough Diaries.

Ingredient Notes

Fresh raspberries are my preferred choice for their juicy bursts of flavor, but frozen or freeze dried raspberries work just as well. Both regular butter and dairy free or vegan butter have been tested in this recipe, and each version turns out beautifully soft and chewy.

Here is what you will need to make 20 cookies:

• ¾ cup (158 g) butter, softened (regular or vegan)
• ½ cup (100 g) light brown sugar
• ½ cup (100 g) white sugar
• ½ tbsp vanilla extract
• 1 egg
• ¾ tsp baking soda
• 2 cups + 2 tbsp (268 g) all purpose flour
• ¾ tsp salt
• ½ cup raspberries, roughly chopped (fresh, frozen, or freeze dried)
• ½ cup white chocolate, chopped, or white chocolate chips (regular or vegan)

How To Make These Cookies

The method is straightforward and quick. Beat the butter with both sugars until light and fluffy, mix in the egg and vanilla extract, stir in the dry ingredients, fold in the white chocolate, then gently add the raspberries. Scoop the dough and bake.

Follow these steps for perfect cookies every time:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, combine the flour, salt, and baking soda.
3. In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine the butter and both sugars. Mix until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract, and mix until combined.
5. Mix in the dry ingredients until just combined. Do not over mix. Fold in the white chocolate.
6. Gently fold in the raspberries, being careful not to squish them too much into the dough.
7. Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough. Place them on the baking sheets about 3 to 4 inches apart. Bake one sheet at a time for 8 to 10 minutes. Refrigerate the remaining dough while the first batch bakes. The cookies are done when the edges are slightly golden brown and the tops look set but soft.
8. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Expert Tips

These tips will help you get the best results every single time:

• Handle raspberries gently: Fold them in carefully so they do not get crushed and streak pink color through the dough. A gentle hand keeps the cookies looking clean and the berry flavor distributed in distinct bursts.
• Stick to the recipe amount: If using fresh or frozen raspberries, do not exceed the ½ cup called for in the recipe. Extra berries add too much moisture and make the dough wet and difficult to work with.
• Dry your fresh raspberries: If using fresh raspberries, wash them ahead of time and let them air dry, or pat them thoroughly dry with a paper towel before adding. This prevents excess water from seeping into the dough.

For storage, keep the baked cookies in an airtight container at room temperature for 3 to 5 days. You can also freeze baked cookies in a freezer bag for up to 2 months. Just thaw them at room temperature before serving.

Raspberry White Chocolate Muffins

If you enjoy this flavor combination in cookie form, try my raspberry white chocolate muffins for a breakfast friendly twist on the same pairing.

White Chocolate and Raspberry Blondies

For a denser, bar style dessert, these white chocolate and raspberry blondies use the same flavor duo and work wonderfully with frozen raspberries.

Raspberry Cheesecake Cookies (Stuffed!)

If you want to take things a step further, these stuffed raspberry cheesecake cookies add a creamy surprise center that pairs perfectly with the tart berry flavor.

Raspberry Chocolate Chip Cookies

For another variation, try my raspberry chocolate chip cookies. Be sure to share your results with me on Instagram or Facebook.

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White Chocolate and Raspberry Cookies

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White Chocolate and Raspberry Cookies These white chocolate and raspberry cookies are the kind of treat I keep coming back to, no matter the season. The rich, creamy white chocolate blends beautifully with the bright, sweet tart pop of raspberries, and the texture is perfectly soft and chewy.

• Total Time: 19 min
• Yield: 20 cookies 1x

Ingredients

Scale 1x2x3x

¾ cup butter, softened, (regular or vegan)
½ cup light brown sugar
½ cup white sugar
½ tbsp vanilla extract
1 egg
¾ tsp baking soda
2 cup + 2 tbsp all-purpose flour
¾ tsp salt
½ cup raspberries, roughly chopped, (fresh, frozen, or freeze-dried)
½ cup white chocolate, chopped (or white chocolate chips), (regular or vegan white chocolate)

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Instructions

1-Preheat oven to 350°F and line two: Preheat oven to 350°F and line two baking sheets with parchment paper.
2-In a medium bowl, combine flour, salt,: In a medium bowl, combine flour, salt, and baking soda.
3-In the bowl of a standing mixer: In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
4-Add in the egg and vanilla extract,: Add in the egg and vanilla extract, and mix until combined.
5-Mix in the dry ingredients (flour, salt,: Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
6-Gently fold in the raspberries: Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
7-Use a cookie scoop or your hands: Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
8-Let the cookies cool on the baking: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Last Step:

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• Prep Time: 10 min
• Cook Time: 9 min
• Method: bake

Nutrition

• Calories: 205
• Sugar: 13g
• Sodium: 191mg
• Fat: 7g
• Saturated Fat: 2g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 9mg