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White Chocolate Raspberry Cookies

Simply lovely ❤️️, these soft white chocolate raspberry cookies are the perfect combination of sweet and tart and wonderful for sharing with the special people in your life.

Plate of white chocolate and raspberry cookies with glass of milk, cup of raspberries, and scattered cookies

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Ever since I first made these cookies I’ve found myself wondering why no one ever told me what a wonderful combination raspberries and white chocolate is?!?!

Seriously, it’s so good and definitely a new favorite as far as sweets are concerned.


What you’ll love about this recipe


  • It’s prepared with fresh raspberries! Many recipes for cookies with fruit call for freeze-dried or dehydrated fruit but not this one. Because why include freeze-dried raspberries when you could use fresh juicy ones? Using fresh berries is just as simple, fresher, tastier, and definitely prettier. I mean, just look at these cookies!
  • It’s simple! This recipe is easy, straightforward, and quick. These drop cookies are essentially just white chocolate chip cookies with the addition of raspberries. That means that if you’ve ever made chocolate chip cookies, you’ve totally got this!
  • It’s perfect for Valentine’s Day! I know there are all sorts of cutsey and/or elaborate Valentine’s dessert recipes out there to choose from but I urge you to consider these cookies. The bright pop of red from the raspberries and the white chocolate help them look the part and I guarantee you that anyone who pops one of these babies in their mouth is going to be feeling the love.
Tray topped with plate of raspberry white chocolate cookies surrounded by scattered cookies, raspberries, and white chocolate chips as well as a glass of milk

Ingredients (+ notes & substitutions)


Ingredients for white chocolate and raspberry cookies (see recipe card).
  • All-purpose flour
  • Baking soda: For leavening.
  • Kosher salt
  • Unsalted butter: You may use salted butter if that is all you have but in that case, leave out the added salt. The butter does have to be softened to room temperature.
  • Granulated sugar: For structure.
  • Brown sugar: I typically opt for light brown sugar but dark brown is perfectly fine. The brown sugar gives the cookies a richer flavor and helps them retain moisture so they are nice and soft.
  • Egg: The egg should be warmed to room temperature. To quickly warm it, you may place it in a bowl of warm, but not hot, tap water for about ten minutes.
  • Vanilla extract
  • White chocolate chips
  • Fresh raspberries: One 16-ounce container is required. Make sure to rinse and thoroughly dry the raspberries before roughly chopping them.

How to make white chocolate raspberry cookies (+ tips)


1. Preheat your oven to 350 degrees. Line two large baking sheets with parchment paper and set them aside.

2. In a medium mixing bowl, whisk together the flour, baking soda, and salt and set aside.

Dry ingredients in a bowl

3. In a large mixing bowl with a handheld mixer or with a stand-up mixer fitted with the paddle attachment, cream the butter with the light brown and granulated sugar for about two minutes until creamy.

Add the egg and vanilla extract and mix until just combined.

Creamed wet ingredients in a bowl

4. Add the dry ingredients to the wet ingredients and mix until just combined then fold in the white chocolate chips followed by the raspberries. To keep the raspberries from breaking apart completely, it’s important that you mix them in as gently as possible.

Cookie batter in a bowl before and after addition of raspberries and white chocolate chips.

6. Scoop approximately 1.5 tablespoons of dough and place it on the prepared baking sheets in rows about two inches apart. **I use a #40, medium cookie scoop. If you don’t have one and make cookies often, I highly suggest purchasing one. It comes in handy for non-cookie recipes as well. Look below under my product recommendations for the link to the one I use.

Cookie dough balls on a sheet pan

7. Bake for 9-10 minutes until the cookies are slightly browned around the edges then remove from the oven and allow them to rest on the pan for five minutes prior to transferring to a wire cooling rack to cool completely.


Storage


These cookies will keep at room temperature in an airtight container for up to one day or in the refrigerator for up to one month.



Stack of raspberry white chocolate chip cookies on a plate surrounded by a glass of milk, scattered cookies, and a bowl of raspberries

More dessert recipes perfect for Valentine’s Day:


  • Valentine’s Skillet Blondie (For Two): The perfect easy Valentine’s day treat to split with your love ♥️ This skillet blondie with white chocolate chips and M&M’s is cooked to perfection in a cast-iron skillet and topped with ice cream and crushed M&M’s.
  • Strawberry Cake Pops: These made from scratch strawberry cake pops are ideal for Valentine’s Day, baby showers, Easter, and more. They are super moist, perfectly sweet, and bursting with strawberry flavor.
  • Raspberry White Chocolate Bundt Cake: Ideal for special occasions, this gorgeous raspberry white chocolate bundt cake is delightfully moist with pops of tart raspberry and heavenly white chocolate.

If you make these white chocolate chip and raspberry cookies I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

Yield: 24
Prep Time: 15 minutes
Cook Time: 9 minutes
Additional Time: 15 minutes
Total Time: 39 minutes

Simply lovely ❤️️, these soft white chocolate raspberry cookies are the perfect combination of sweet and tart and perfect for sharing with the special people in your life.

Ingredients

  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened to room temp
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg. room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cup white chocolate chips
  • 16 ounces fresh rasperries, roughly chopped

Instructions

  1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or baking mats.
  2. In a medium mixing bowl, whisk together the flour, baking soda, and salt and set aside.
  3. In a large mixing bowl with a handheld mixer or with a stand-up mixer fitted with the paddle attachment cream the butter with the light brown and granulated sugar for about two minutes until creamy. Add the egg and vanilla extract and mix until just combined.
  4. Add the dry ingredients to the wet ingredients and mix until just combined then fold in the white chocolate chips followed by the raspberries. To keep the raspberries from breaking apart completely, it's important that you mix them in as gently as possible.
  5. Scoop approximately 1.5 tablespoons of dough and place it on the prepared baking sheets in rows about two inches apart.
  6. Bake for 9-10 minutes until the cookies are slightly browned around the edges then remove from oven. Allow the cookies to rest on the pan for five minutes prior to transferring to a wire cool rack to cool completely.

Storage: These cookies will keep at room temperature in an airtight container for up to one day or in the refrigerator for up to one month.

Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 131Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 82mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Shannon

Sunday 10th of December 2023

Do you know if you can use seedless raspberry jam instead of fresh raspberries? Thanks!

Naiby

Sunday 6th of February 2022

You've won my heart over with these cookies. I love that pop of color.

Jessica Halverstadt

Wednesday 9th of February 2022

I know. They're so pretty <3

ramona

Sunday 6th of February 2022

When I show my daughter this recipe it's gonna be the only thing she ever makes! These look so pretty and I can't wait to make them. Thank you for sharing this recipe!

Jessica Halverstadt

Wednesday 9th of February 2022

Our daughters must have similar tastes. These are my daughter's favorite cookie. Enjoy!

Natalie

Sunday 6th of February 2022

I will bake these cookies for Valentine's Day. They are beautiful... and delicious. DO you think I could use wholegrain flour here?

Jessica Halverstadt

Wednesday 9th of February 2022

Thanks! A 50/50 blend of all-purpose and whole grain flour should work. I wouldn't go any heavier on the whole grain flour as the cookies may end up too dense.

Tristin

Saturday 5th of February 2022

I saw these and knew I had to make them for Valentines day. Can't wait to try them!

Jessica Halverstadt

Wednesday 9th of February 2022

Yay! Hope you enjoy!

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