Creamy white chocolate swirled with sweet-tart raspberries makes a perfect cookie! Step-by-step photos show you how to bake the white chocolate raspberry cookies!

Raspberry and white chocolate are a fantastic combination. The creamy white chocolate flavor pairs beautifully with the sweet and tart flavors of the red raspberries. It took a few tries to perfect this raspberry white chocolate cookie recipe, I was looking for a nice chewy cookie as opposed to a thick, puffy, cakey cookie you often find with fruit added into the dough.
Let's get to the recipe
This post was sponsored by Washington Red Raspberry Commission. All opinions are my own. Thank you for supporting the brands that make Confessions of a Baking Queen possible. They're running a Consumer Baking Challenge right now!
Ingredients
For these cookies you'll need mostly pantry staples:
- Unsalted Butter. Your butter needs to be at room temperature to properly cream with the sugars.
- Sugars. Using a combination of light brown sugar and granulated sugar gives the cookies the perfect chewy texture and the right amount of spread while baking.
- Large Eggs. You'll use one whole egg and one additional egg yolk, this helps add some extra fat to the cookie dough creating a deliciously chewy cookie.
- Pure Vanilla Extract. The vanilla flavor pairs beautifully with white chocolate and raspberries.
- All-Purpose Flour. Make sure you measure the flour properly, too much or too little will drastically affect the structure and flavor of your cookie.
- Chemical Leavening Agents. A combination of both baking soda and baking powder gives a cookie that rises beautifully and has a great texture. The baking soda also helps the cookies brown nicely, while baking powder helps them rise a little more.
- Salt. Salt helps all of the other ingredient's flavor profiles shine as well as sometimes even effecting the dough, so don't skip it!
- White Chocolate Chips. Make sure to use good-quality white chocolate chips, white chocolate chunks, or white chocolate bars chopped up.
- Frozen Raspberries. Fresh raspberries will bleed too much so I really suggest using good-quality frozen raspberries. Washington Raspberries offer convenience and consistent quality right out of the freezer, all year round!
If you like fruit and chocolate together check out my recipe for cherry chocolate lava cakes!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Preheat the oven to 350F/180C and if using, line your baking sheet with a Silpat liner or parchment paper.
In a medium-sized bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
Stir the first egg and mix until combined. Then stir in the egg yolk and vanilla, making sure to mix until fully combined.
Gently fold in the flour mixture then stir in the white chocolate chips.
Now add the frozen raspberries and gently fold in until just distributed, do not over mix you will risk smashing them too much. I was surprised to find out that in the cool, marine climate of the Pacific Northwest, Washington produces approximately 90% of the nation’s frozen red raspberry crop.
Keep in mind adding too many raspberries will add too much moisture causing flatter, thinner cookies.
Scoop 1.5 tablespoon size cookies using a cookie scoop or two spoons, and place them two inches apart onto the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Store the cookies at room temperature in an airtight container for up to 3 days.
How to freeze
Most all cookies are a great candidate for freezing.
To freeze baked cookies: Once you've baked the cookies allow them to cool completely then place them in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.
To freeze unbaked cookie dough balls: Scoop the cookie dough and place them on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months. This is flash-freezing them so that when you put them in a container altogether they don't stick together.
When ready to bake the cookies, follow normal instructions but add a minute or two to the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.
More raspberry recipes
My chocolate raspberry cake is a reader favorite!
This lemon cheesecake is served with a raspberry sauce, it's a perfect combo!
Almond raspberry shortbread bars are delicious and easy to make!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
White Chocolate Raspberry Cookies
Creamy white chocolate swirled with sweet-tart raspberries makes a perfect cookie! Step-by-step photos show you how to bake these white chocolate raspberry cookies!
- Total Time: 25 minutes
- Yield: 21 Cookies 1x
Ingredients
- 281 grams (2 ¼ Cups) All-Purpose Flour
- ¾ Teaspoon Baking Soda
- â…› Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 6oz (¾ Cup) Unsalted Butter, softened to room temperature
- 100 grams (½ Cup) Granulated sugar
- 150 grams (¾ Cup) Light Brown Sugar
- 1 Large Egg + 1 Large Egg yolk
- 1 Teaspoon Pure Vanilla Extract
- 170 grams (1 Cup) White Chocolate Chips ( I use white chocolate callets)
- ¾ cup Frozen Washington Raspberries, keep frozen until using
Instructions
- Preheat the oven to 350F/180C and if using, line your baking sheet with parchment paper or a Silpat liner.
- In a medium-sized bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
- Stir the first egg and mix until combined. Then stir in the egg yolk and vanilla, making sure to mix until fully combined.
- Gently fold in dry ingredients then stir in the white chocolate chips. Now add the frozen raspberries and gently fold in until just distributed, be careful not to overmix and smash the raspberries too much.
- Scoop 1.5 tablespoon size cookies, and place them two inches apart onto the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Store at room temperature in an air-tight container.
Notes
Keep in mind adding too many raspberries will add too much moisture causing flatter, thinner cookies.Â
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chewy raspberry cookies, raspberry white chocolate chip cookies
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Tobie Sparling says
I only have fresh raspberries and don't wanna wait to freeze them, can I make these anyways????
Elizabeth Waterson says
You can just be careful not to press them too hard as they will break and bleed easier. Please let me know if you try the recipe I would love to know what you think! XX Liz
Mary D says
Could freeze-dried raspberries be used instead of frozen raspberries?
Elizabeth Waterson says
Hi Mary, I would not swap in freeze-dried strawberries. Those are so dry and would alter the flavor and texture of the cookie. Please let me know if you have any further questions! XX Liz
Cyndi Greene says
My boys have decides that these cookies rate a 10 out of 5!!!! They have changed their favorite to these!!! The only comment I have is that in the ingredients list for US the light brown sugar is incorrect. It says 1cup (3/4 cup) lt. br. sugar. I checked to see what the correct answer was. (3/4c.).
I will DEFINITELY be making these again!!!!
Elizabeth Waterson says
Hi Cyndi, thanks so much for reaching out. Makes me so happy to hear your family loves these cookies. May I ask a huge favor, please? Would you be so kind to leave a star rating next time you leave a review, please? It helps my website and other readers quickly gauge if others have had success. Regarding the brown sugar I am not sure what you mean, the recipe calls for 150 grams of brown sugar which is equivalent to 3/4 cup of brown sugar. Let me know if I can help!! XX Liz
Rachel says
THESE ARE AMAZING!
★★★★★
Elizabeth Waterson says
Yay!! So glad you liked it Rachel! Thank you so much for the 5-star review, I really appreciate it!! Happy Baking! XX Liz