These White Chocolate Raspberry Cookies are soft and chewy with the rich creaminess of white chocolate, punctuated by bursts of the vibrant tang of freeze-dried raspberry.
Imagine a lazy Sunday morning, a warm cup of coffee in one hand and one of these cookies in the other - pure bliss! And don't worry, even if you're not a seasoned baker, this recipe's got your back. It's all about simple ingredients and easy-to-follow steps because the baking should be as enjoyable as the eating part, well almost!
Whether planning a cozy night in, a bake sale contribution, or just seeking a delightful way to spend an afternoon, this White Chocolate Raspberry Cookie recipe is for you.
Ingredient Notes
These notes are here to help make this White Chocolate Raspberry Cookie recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Butter: I recommend using salted butter. If you have unsalted, add an extra pinch of salt.
Sugar: The recipe uses both white granulated sugar and light brown sugar. This gives you sweetness and chew.
Egg: Bring the egg to room temperature before you start baking. If your egg is cold, fill a bowl with warm water (about bath water temp) and leave your whole egg in the water for 5 minutes.
Salt: The measurements in the recipe are for fine salt. If you are using kosher salt, add a pinch extra.
Baking Soda: Also known as Bi-carb, Sodium Bicarbonate, and Bicarbonate of Soda, this gives the cookies a bit of rise at the start of cooking, which helps to give you that soft cookie center. Don't get confused with baking powder.
White choc chips: Buy a good quality choco chip as their flavor permeates the whole cookie. You can use a block of chocolate cut into small chunks instead.
Freeze-dried raspberries: Freeze-dried raspberries are bursting with flavor and have the same bright color as fresh raspberries. They have no moisture in them, so they are ideal for cookies as they don't change the liquid content of the cookie. You can find them in larger grocery stores near the dried fruit. I buy them online as they work out cheaper, and you can buy larger bags.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- You need very soft butter for these cookies. Push your finger into it, and it should have no resistance. If you have cold butter, cut it into chunks, microwave it for 5-7 seconds, and stir it together.
- The butter and sugar will need at least 3-4 minutes in the mixer to cream together. This will help your cookies to spread out during baking, giving you a chewy center.
- While the butter and sugar need to be mixed well, when adding the flour, mix it until just combined. This ensures you get a tender crumb to your cookie.
- Space the cookies out on the lined baking sheet so they have space to spread as they cook.
- Don't overbake the cookies. When you take the tray from the oven, they will look underdone; the cookies firm up as they cool. So please don't panic; they don't need any more cooking.
- When you remove the cookies from the oven, bang the sheet down on the countertop a couple of times to flatten the cookies. You can then use the back of a spoon to flatten them further. This ensures you get a thin, soft cookie.
- The cookies are still soft when they come out of the oven, so cool them on the baking sheet for 5-10 minutes before transferring them to the cooling rack. This stops them from breaking apart.
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Why You'll Love These White Chocolate Raspberry Cookies
- Chilling the dough is unnecessary, so you can have cookies on the table in under 30 minutes.
- The dough can be frozen and baked from frozen.
- They are a delicious mix of sweet and tart.
- They are the perfect cookie, crisp around the edges while soft and slightly chewy in the center.
Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Chocolate: Swap the white choc chips for milk or dark chocolate chips.
- Raspberries: Swap the raspberries for a different freeze-dried berry. Strawberries are great, or you could try blueberries or a mixture.
- Dip or drizzle the baked cookies into melted chocolate.
- Use food coloring to color some or all of the dough pink; then, you can have pink or marbled cookies.
Enjoy x
For more cookie recipes try:
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Get the Recipe
White Chocolate Raspberry Cookies
Ingredients
- 1 stick softened salted butter (see note 1)
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract , optional
- 1 egg (see note 2)
- 1 ½ cups plain all-purpose flour
- ¼ teaspoon salt (see note 3)
- ½ teaspoon baking soda (see note 4)
- ¾ cup white choc chips
- ¾ cup freeze-dried raspberries (see note 5)
Instructions
- Preheat the oven to 350ºF/175ºC.
- Put the softened butter, brown sugar, and granulated sugar into the bowl of your stand mixer. Beat them together for 3-4 minutes until the mixture is light.1 stick softened salted butter½ cup light brown sugar⅓ cup granulated sugar
- Add the vanilla extract, almond extract, and egg, then beat slowly until everything is creamy and even lighter in color. (Around 3 minutes)1 teaspoon vanilla extract⅛ teaspoon almond extract1 egg
- Add the flour, salt, and baking soda, then mix only until the flour is almost combined.1 ½ cups plain all-purpose flour¼ teaspoon salt½ teaspoon baking soda
- Tip the chocolate chips into the mixture.¾ cup white choc chips
- Then mix until everything is combined. Don't overmix.
- Remove the bowl from the stand mixer and use a wooden spoon to mix in the freeze-dried raspberries. You don't want them to break apart too much.¾ cup freeze-dried raspberries
- Roll golf ball-sized balls of dough and place them onto a baking sheet lined with cooking paper. Ensure they are 2"/5cm apart.
- Bake for 8-10 minutes until lightly golden. (They will be soft when you take them from the oven!)
- Bang the baking sheet on the countertop to flatten the cookies; then use the back of a metal spoon to lightly flatten them further.
- Cool for 5 minutes on the baking sheet before carefully transferring the cookies to a cooling rack and leaving them to cool.
Notes
- The butter wants to be very soft. Your finger should push through it easily. If you have cold butter, cut it into chunks, microwave it for 5-7 seconds, and stir it together.
- A large room-temperature egg.
- The measurements given in the recipe are for fine salt. If you are using kosher salt, add a pinch extra.
- Baking Soda is also called Bi-carb, Sodium Bicarbonate, and Bicarbonate of Soda. Don't get confused with baking powder.
- You can buy freeze-dried raspberries at larger grocery stores, specialist cake stores, or online.
Nutrition
Nutrition is per serving
Sue says
I love these cookies, especially the slightly tart quality of raspberries offset with sweet white chocolate. They were a hit, my family has already asked for an encore!
Gerrit says
I'm almost upset I found this recipe. It's so yummy, I say sorry to myself for all the extra calories because this will become a favorite. I wouldn't think to use freeze dried raspberry but it makes a lot of sense.
Sherry Ronning says
I was gifted a bag of freeze dried raspberries after a friend of mine purchased a freeze dryer. I made a batch of your white chocolate raspberry cookies for a baby shower and the guests loved them.
Gena says
Oh yum! I love these flavors together!