White chocolate raspberry cookies packed with white chocolate chips and freeze dried raspberry pieces make the best chewy and delicious cookie. So easy and moreish!
We love a good cookie in our house and these white chocolate raspberry cookies are pretty darn good, even if we say so ourselves! What's better than the combination of white chocolate and raspberry? It works just as well as our lemon white chocolate cookies.
To us, the perfect cookie is chewy and slightly under done in the middle - oh and even better served whilst still a little warm from the oven. The cookie dough is so easy to make and the add ins are so easily adaptable. Have you tried our popcorn chocolate chip cookies? If not, you really need to! Make all of our cookies and have a cookie party! We're down with that. In for more fall flavors? We have an epic pumpkin chocolate chip cookie too!
We know you'll love these white chocolate raspberry cookies. They're just so moreish! Don't say we didn't warn you. Definitely leave a comment and rate the recipe as we love hearing from you. Follow the links here to get to where you need.
⭐ Why you'll love this recipe
Here are some reasons why you need this white chocolate raspberry cookie recipe in your life:
Easy - our recipes are super simple to follow and these cookies are very easy to make; you only need simple ingredients.
Flavor - white chocolate and raspberry are are match made in heaven, but here we add a touch of almond extract and boom! Next level cookies.
Chewy - if you've been around here a while you'll know we love our chewy cookies. These are definitely in that category, it's just the best way to enjoy a cookie.
Soft - besides the crunchy aspect from the freeze dried raspberries, these cookies are lovely and soft and totally tempting.
Freezer stash - make a batch for the freezer! It's great to have a selection of cookies on hand to enjoy at any time as you can bake them from frozen.
You only need simple ingredients for this white chocolate raspberry cookie recipe, this is what you'll need:
Butter - an all butter cookie just takes over in the flavor realm for cookies, they just have a far better texture and overall taste than using other fats.
Sugar - we use a blend of brown sugar and granulated sugar for flavor, texture and also to help the cookies spread a little.
White chocolate - we use these white chocolate chips and have also used a standard white chocolate bar chopped up. Use whatever is easiest for you.
Freeze dried raspberries - we prefer to use freeze dried raspberry pieces in these cookies because they're easier to just throw in and don't add additional moisture to the dough. You could smash up some whole freeze dried raspberries instead if you have those!
We know you love to mix things up with customizations and substitutions so here are some of our recommendations for this white chocolate raspberry cookie recipe:
Chocolate - don't have any white chocolate chips? Swap them with some milk or dark chocolate chips.
Fruit - you can easily switch the freeze dried raspberries with strawberries or another freeze dried fruit.
Lemon - add some lemon zest into the mix inspired by our lemon white chocolate cookies or drizzle with a lemon sugar glaze.
More spread? - if you like your cookies to spread more then remove some of the brown sugar and replace with more granulated sugar.
Brown butter - you could also brown your butter. But just be aware that doing this reduces the water content in the melted butter so the cookies may be drier so you may need to add a little less flour.
🔪 How to make white chocolate raspberry cookies
Follow these simple step by step guides to success for this cookie recipe:
- Whisk together the flour, cornstarch and raising agents in a bowl.
- Melt the butter, cool slightly and then add to the sugars and whisk together until combined.
- Add the eggs and extracts and whisk until fully uniform.
- Add in the dry ingredients and mix until just combined.
- Add in the freeze dried raspberry bits and the white chocolate chips and mix together until just combined.
- Using a medium cookie scoop, scoop out the cookie dough and roll into balls.
- Place onto a parchment lined baking sheet.
- Bake in an oven preheated to 180oC/350oF
👩🍳 Expert tips
Make sure to read and follow these expert tips to ensure complete success with this white chocolate raspberry cookie recipe:
Flour - the flour in the US can be a little more absorbent than the UK flour we use. If you're finding your cookies are a bit drier than we describe, start using ¼ cup less flour and add more if needed.
Freezer stash - freeze the rolled out dough balls on a tray and keep them in a freezer bag for when you want a cookie. Bake from frozen, just add a couple of extra minutes onto baking time.
Melted butter - make sure the melted butter is still warm when combining with the sugars, it combines more easily and helps to melt everything together nicely.
Raspberries - you could use fresh or frozen raspberries but they will significantly affect the moisture levels of the cookie. We haven't tested this and think freeze dried raspberries give a stronger raspberry flavor and more enjoyable cookie.
Storage - these white chocolate raspberry cookies will store for 3+ days, if you can make them last that long. If not, freeze them for long term storage.
💭 Recipe FAQs
You could, but we haven't tested it. Be prepared to add in some extra flour as they will release more moisture into the cookie dough and affect the balance of the ingredients for this recipe.
Yes! Absolutely. Bake double the recipe and have a huge freezer stash. You can store them for 3 months in a freezer bag.
Some raising agents contain aluminum, this will potentially react with the acid in the raspberries turning your cookies blue. They'll still taste great!
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White Chocolate Raspberry Cookies
- Stand mixer optional
- 2 ½ cups all purpose flour
- 2 teaspoons cornstarch, cornflour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup unsalted butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 medium egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¾ cup freeze dried raspberry pieces
- 1 cup white chocolate chips , or chopped white chocolate from a bar, plus extra for topping if desired
- Preheat oven to 180°C/350°F. Line a large baking tray with parchment paper.
- In a medium mixing bowl, combine the 2 ½ cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon fine sea salt. Stir together using a whisk, to ensure all the ingredients are evenly distributed.
- Melt ¾ cup unsalted butter in a small saucepan. In the bowl of a stand mixer, combine the ½ cup light brown sugar and ½ cup granulated sugar with the melted butter. Mix on medium speed, until well combined. (Alternatively use a large mixing bowl and an electric hand mixer).
- Add 1 medium egg, 2 teaspoons vanilla extract and ½ teaspoon almond extract to the butter and sugar mixture and continue to mix on medium speed until well combined. Add the flour mixture and mix on low speed until no streaks of flour remain.
- Add the ¾ cup freeze dried raspberry pieces and 1 cup white chocolate chips to the cookie dough. Mix on low speed until evenly distributed throughout the dough.
- Using a medium cookie scoop, divide the dough into approximately 2 tablespoon-sized balls (you should get 18-20 cookies from this mixture) and place on the prepared baking tray. Add a few extra chocolate chips to the tops if desired. You should get 6-8 on a tray at a time.
- Bake in the preheated oven for 8-10 minutes (ours took 8 minutes in a fan-assisted oven) until lightly golden at the edges. They should still feel soft and underbaked in the centre – that’s what you want! They’ll continue to bake as they cool. Leave to cool on the tray for 5-10 minutes before transferring to a cooling rack to cool completely (or for as long as you can bear to wait!)
- You can bake these in batches or alternatively, keep the unbaked cookie dough in the fridge for a day or two and bake as you need them.
- Store the unbaked cookie dough balls in the freezer and bake from frozen as the need for a cookie hits, just add a minute or two to the baking time!
- You don’t need to chill this cookie dough before using it - however, on very warm days, we would recommend chilling the scooped cookie dough balls for 10-30 minutes before baking to ensure the cookies don’t spread too much (though even without chilling on a warm day, the cookies still come out great).
I love white chocolate and macadamia nuts. Going to make these this weekend
Hana | Nirvana Cakery says
These look utterly scrumptious Sasha and I'm sure they taste pretty amazing too!
Thanks Hana! They're a bit too good if you know what I mean 😉
Michelle @ The Last Food Blog says
These look perfect Sasha! Everyone needs a cookie every now and again and I'll have mine with a coffee if that's ok 😉
Haha, ooh actually a cup of coffee sounds like a fantastic idea. Mmm wish I still had some leftovers!
LYNNE CURRY says
These cookies look like they have that ideal texture of crispy *and* chewy. I would love one with a cup of tea right now. (Yes, tea is better than milk, imho.)
I also have to say that I am so happy that you include weights in your recipes. Hooray for scales and quicker baking. (And grams, which are so friendly, even the math adverse!)
Aha another vote for tea! 😀 Oh I'm happy that you appreciate the grams - I'm from the UK so I grew up weighing out my ingredients (in both grams and ounces, but I agree, grams are friendlier!) I always measure out my ingredients in cups as well, for those who like to use them, but they never feel as accurate for baking! Although, I love using cups for volume measurements as it's so easy to do ratios. Hope you love the cookies, Lynne!