These white chocolate raspberry cookies are soft, chewy, and loaded with sweet-tart raspberry flavor and creamy white chocolate chips. Made with simple ingredients, this easy recipe delivers bakery-style cookies at home that are fresher, softer, and way more delicious than anything you'll find at the store or in a package.
I absolutely love using freeze-dried fruit in baked goods because you get all that bright, fresh flavor without any of the pesky extra moisture you get from fresh fruit. It's the best way to pack a punch of real raspberry taste without messing with the texture of your cookies.
These sweet and slightly tangy white chocolate raspberry cookies are hands down my husband's favorite - and honestly, they might just become yours too. They're soft, chewy, and perfectly balanced with creamy white chocolate and that pop of tart raspberry flavor.
They're easy enough to whip up for a weeknight treat but special enough to add to holiday cookie boxes, bake sales, or anything in between. You can even mix it up by swapping the raspberries for freeze-dried strawberries, blackberries, or whatever you have on hand for a fun twist.
If you're looking for a cookie that's a little different (but still totally irresistible), this is the one you need to try. Enjoy!
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Why you will love these white chocolate raspberry cookies.
Big fruity flavor without the mess: Thanks to freeze-dried raspberries, you get bold berry flavor without soggy dough.
Soft, chewy, and perfectly balanced: Sweet white chocolate + tart raspberries = cookie magic.
Perfect for any occasion: Great for holiday cookie boxes, parties, bake sales, or just because.
Customizable: Swap the raspberries for freeze-dried strawberries, blackberries, or even blueberries.
Better than store-bought: Fresh, homemade cookies that taste way better than anything you'll find in a package.
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Equipment
- Stand mixer or Electric hand mixer: I will forever love my Kitchenaid Stand Mixer but the Kitchenaid Hand Mixer is also fantastic.
- Mixing bowls: I love these Pyrex glass nesting bowls.
- Measuring cups and spoons
- Cookie sheet
- Cling film or plastic wrap
Ingredients
- All purpose flour
- Corn starch
- Salt
- Baking soda
- Unsalted butter
- White granulated sugar
- Brown sugar
- Vanilla extract: I recommend using pure vanilla extract rather than imitation vanilla.
- Egg
- Freeze dried raspberries: Make sure to use freeze dried raspberries rather than simply dried raspberries.
- White chocolate chips: Quality really does make a difference. My favorite to use are Ghirardelli White Chocolate Chips.
Recipe FAQs
Unfortunately no. Fresh raspberries contain too much moisture and won't produce the same results.
Chilling the dough allows the fat to cool and solidify, meaning that it will melt more slowly during the baking process and the cookies will hold their texture and shape. Skipping this step could result in flat, over spread cookies that simply aren't as enjoyable.
Stored in an airtight container at room temperature, these cookies will stay soft and chewy for about 3-4 days. You can also freeze the baked cookies for longer storage.
Absolutely! Scoop the dough into balls, chill until firm, then freeze in a single layer before transferring to a freezer bag. When you're ready to bake, just add an extra minute or two to the baking time. No need to thaw first.
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Made these White Chocolate Raspberry Cookies? Let me know what you think in the comments!
Recipe
White Chocolate Raspberry Cookies
Equipment
- Stand mixer or electric hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Cling film
Ingredients
- 2 cups all purpose flour
- 1 tablespoon corn starch
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter room temperature
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg room temperature
- 1 cup white chocolate chips
- ¾ cup freeze dried raspberries, gently crushed
Instructions
- In a medium size mixing bowl combine flour, corn starch, salt and baking soda. Stir until well combined and set aside.
- In the bowl of a stand mixer (or mixing bowl with a hand mixer) add butter and cream on medium high speed for about a minute until fluffy. Then add white granulated sugar and brown sugar and mix on medium high speed for about 2 minutes until fluffy and well combined. With the mixer on low speed, add in vanilla extract and egg. Then turn up to medium speed for 15-30 seconds until well combined, scraping down the sides as needed.
- Add in about half of the flour mixture to the bowl with the wet mixture and mix on medium speed for 15-30 seconds. Then add in the remaining flour mixture and blend on medium speed for another 15-30 seconds until just combined. Do not over mix.
- Add in the white chocolate chips and freeze dried cranberries. Mix on the lowest speed for about 5 seconds until well distributed.
- Cover the mixture with cling film and refrigerate for at least 2 hours to overnight before baking.
- When you are ready to bake the cookies preheat the oven to 350 degrees F.Using a cookie scoop, measure out about 2 tablespoon of dough and place on a parchment paper lined baking sheet about 2 inches apart.Bake the cookies at 350 degree for 9-10 minutes then remove from the oven. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring the cookies to a wire rack to cool completely.
- Serve and enjoy!
Kacie Morgan
These would be delicious with a cup of coffee, or perhaps just a glass of milk even. I prefer white chocolate in a cookie over milk chocolate.
Kate
Raspberry and white chocolate is a match made in heaven - these look SO incredibly good, I'm trying them at the weekend with the kids!
Andrea
I'm loving this flavor combination. Makes for one amazing cookie.
Casey
Perfect in every way! I couldn't find freeze dried raspberries so I used strawberries and they were delish! Worked perfectly!
Tavo
Absolutely delicious cookies; thank you for this fantastic recipe! I will make it again!!