These raspberry white chocolate cookies are a bakery-style dream come true: soft and chewy, full of tangy raspberry flavor and creamy pockets of white chocolate. Every bite is rich and decadent, yet balanced with a burst of fresh or freeze-dried fruit. They’re a gorgeous addition to holiday trays, bake sales, or afternoon treats.
You can make them with fresh raspberries for juicy bursts or freeze-dried raspberries for a more vibrant color and texture combo. Either way, these cookies are next-level good!
🛒 What You’ll Need
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup white chocolate chips or chunks
- ½ cup fresh raspberries or ⅓ cup freeze-dried raspberries (gently crushed)
👩🍳 Pro Tips for Perfect Raspberry White Chocolate Cookies
- Use freeze-dried raspberries if you want a cookie that’s less moist and easier to store.
- If using fresh berries, fold them in gently to avoid overmixing and bleeding color.
- Chill the dough for 30 minutes before baking for thicker, puffier cookies.
- Press a few white chocolate chips on top before baking for a picture-perfect finish.
- Let them cool fully—they firm up as they set!
🔄 Substitutions & Variations
- Use dark chocolate or semi-sweet chips instead of white chocolate
- Add lemon zest to the dough for a fresh, zippy flavor
- Use gluten-free flour blend 1:1 for a GF version
- Drizzle with white chocolate after baking for extra flair
🔪 Tools You’ll Need
- Mixing bowl
- Hand or stand mixer
- Rubber spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Cooling rack
🕒 Make Ahead & Storage Tips
- Refrigerate dough up to 48 hours before baking
- Freeze cookie dough balls and bake from frozen (add 2–3 minutes to bake time)
- Store baked cookies in an airtight container for up to 5 days
- Freeze baked cookies for up to 2 months
🔥 How to Make Raspberry White Chocolate Cookies
1️⃣ Cream Butter & Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes.
2️⃣ Add Wet Ingredients
Mix in the egg and vanilla extract until smooth.
3️⃣ Add Dry Ingredients
Add flour, baking soda, and salt to the bowl. Mix on low until just combined.
4️⃣ Fold in Raspberries & Chocolate
Gently fold in white chocolate chips and raspberries (fresh or freeze-dried). Don’t overmix—just a few folds will do.
5️⃣ Scoop & Bake
Scoop dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until edges are golden and centers look set but soft.
6️⃣ Cool & Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later.
🍪 Pretty, Pink, and Perfectly Sweet
These raspberry white chocolate cookies are the kind of treat that feels special, but are super easy to make. They’re soft, rich, fruity, and oh-so-photogenic—ideal for baby showers, spring parties, or a fancy-feeling afternoon snack.
Baked them? Tell me—did you go fresh or freeze-dried berries? 🍓🍫
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