Featuring pops of vibrant fruit and rich, creamy chocolate, these white chocolate raspberry cookies are a delightful summer treat.
They’re soft, chewy, and bursting with flavor. Better yet, the dough doesn’t need to chill, so you can have a batch ready in under an hour!
Plus, the contrast of white and red makes them look so pretty and festive, don’t you think?
Why You’ll Love These White Chocolate Raspberry Cookies
No-chill Recipe: Unlike many cookie recipes, this one doesn’t require chilling the dough. Instead, you’ll use cold butter! Nifty, huh?
Customizable: Swap in blueberries, strawberries, dark chocolate, or chopped nuts. Make them your own!
Perfect Texture: The cookies have a soft and chewy texture that complements the juicy raspberries and creamy white chocolate just right.
Ingredients
- White Chocolate: Creamy, sweet morsels that melt into the cookies, creating pockets of delightful richness. Use high-quality chips or chunks.
- Raspberries: Juicy, tart berries that burst with flavor in every bite, adding a delightful fruity contrast to the sweet dough. Use frozen for the best results.
- Unsalted Butter: The foundation of a perfect cookie, providing a rich, buttery flavor and tender texture. It has to be cold!
- Granulated & Light Brown Sugar: A dynamic duo that delivers the perfect balance of sweetness and depth of flavor while also contributing to the cookies’ chewy texture.
- Eggs: The binding agent that holds the dough together and adds moisture and richness to the cookies.
- Vanilla Extract: A subtle yet essential flavor enhancer that complements the white chocolate and raspberries beautifully.
- All-Purpose Flour: The backbone of the cookie dough, providing structure and support for all the delicious mix-ins.
- Baking Soda: The leavening agent responsible for the cookies’ perfect rise and soft, chewy texture.
- Salt: A small but mighty ingredient that enhances all the flavors in the cookies, creating a more well-rounded taste experience.
How to Make White Chocolate Raspberry Cookies
There’s something magical about the combination of white chocolate and raspberries, and these cookies capture that magic perfectly.
But there’s nothing magical about the method – just a bit of mixing and scooping, and then they’re ready to bake!
1. PREHEAT the oven to 350°F and line two baking sheets with parchment paper.
2. CUBE the butter and blend it with the sugars until fluffy. Mix in the egg, yolks, and vanilla.
3. STIR the flour, cornstarch, baking soda, and salt until well blended.
4. MIX half of the dry ingredients to the wet by hand with a spatula. Add the chocolate chips and mix until almost combined. Add the raspberries right at the end and mix very gently until incorporated.
5. SCOOP rounded tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart.
6. BAKE for 10 to 12 minutes, until edges are lightly browned. If you like, top the hot cookies with extra white chocolate chips.
7. COOL the cookies on the baking sheets for 5 minutes before transferring them to a wire rack. Enjoy!
Tips For the Best White Chocolate Raspberry Cookies
Whether you enjoy these cookies with a cup of tea or share them with friends, they’re sure to bring a touch of sweetness to your day.
But before you begin, read through these tips.
- Raspberry options. Use frozen (not thawed) raspberries. Fresh are too soft and will break apart as you mix them into the dough.
- White chocolate. Use high-quality white chocolate baking bars chopped into chunks or white chocolate chips for optimal flavor and texture.
- Butter consistency. Make sure your butter is cold and taken right from the fridge. You’ll need a mixer to beat it with the sugars, but this is how you avoid having to chill the dough.
- Gentle folding. Stir the flour, chocolate, and fruit into the dough by hand with a spatula or wooden spoon.
- When to chill the dough. If you use soft butter, you’ll need to chill the dough for at least 30 minutes to prevent excessive spreading. But remember, the longer the fruit sits in the dough, the more the juices will bleed.
- Extra chocolate. For a prettier presentation, press a few extra white chocolate chips into the hot cookies right out of the oven. If you add them before baking, they’ll burn.
- Optional mix-ins. Try 1/2 cup of chopped nuts or shredded coconut or a sprinkle of sea salt or lemon zest on top for extra flavor and texture.
How to Store
If you’re a fan of unique flavor combinations, you’ve got to give these white chocolate raspberry cookies a try.
They’re super easy to make and will definitely become a new favorite in your baking repertoire.
And yes, they store really well – so feel free to double the batch!
To Store: Place cooled cookies in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 5 days or refrigerate for up to a week.
To Freeze: Flash freeze cookie dough balls or cooked and cooled cookies on a tray until solid. Transfer to a freezer bag for 2-3 months. Thaw baked cookies on the counter. Bake frozen dough balls from frozen with a few extra minutes in the oven.
More Soft and Chewy Cookies You’ll Love
Red Velvet White Chocolate Chip Cookies
Maple Cookies with Maple Icing
Soft Frosted Sugar Cookies
Chocolate Chip Pudding Cookies
White Chocolate Raspberry Cookies
16
servings15
minutes12
minutes316
kcalFeaturing pops of vibrant fruit and rich, creamy chocolate, these white chocolate raspberry cookies are a delightful summer treat or year-round indulgence.
Ingredients
1 cup (2 sticks) unsalted butter, cold
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg + 2 egg yolks
2 teaspoons vanilla extract
2 1/4 cups (270g) all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips or chunks
1/2 cup frozen raspberries (not thawed)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cut the butter into cubes, then add to a large bowl with the brown sugar and granulated sugar. Beat with an electric mixer until light and fluffy, then blend in the egg, yolks, and vanilla on low speed until well combined.
- In a separate bowl, whisk the flour, cornstarch, baking soda, and salt until evenly blended. Add half to the wet ingredients and mix by hand with a spatula until mostly combined.
- Add the white chocolate chips with the remaining dry ingredients and gently stir until almost fully combined. Add the raspberries and very gently stir until no streaks of flour are visible.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are lightly browned. If desired, add a few extra white chocolate chips to the tops of the hot cookies right after taking the tray out of the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Cold butter is essential to this no-chill recipe. If you use soft butter, you’ll need to cover and chill the dough for at least 30 minutes before baking so the cookies don’t spread too much.
- Don’t add extra chocolate chips on top of the unbaked cookie balls as they will caramelize and possibly burn in the oven.