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 the white chocolate raspberry cookies!

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!

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!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

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