Golden edges. Soft, chewy centers. Creamy white chocolate melting into bursts of tangy raspberries. These white chocolate raspberry cookies look straight out of a bakery display—but you can make them in just 35 minutes.
They’re perfect for last-minute gatherings, holiday platters, or when you need something sweet right now. If you’ve tried my Cloud Cake Recipe, you already know I love desserts that are simple yet stunning. This recipe follows the same philosophy—beautiful results, minimal fuss, and a flavor that keeps people coming back for more.
Table of Contents
Why This Combo Works
Sweet + Tart: White chocolate brings creamy richness, while raspberries add bright tang. Together, they create balance—just like in my Cottage Cheese Chocolate Mousse, where richness and freshness play together perfectly.
Soft + Juicy: The chewy cookie base contrasts with juicy raspberry bursts, making each bite a little surprise. This textural mix is part of what makes bakery cookies so addictive, and now you can have that at home.
What You’ll Need
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup white chocolate chips or chopped white chocolate
- ½ cup frozen raspberries (keep frozen until the last step)
Why frozen? They hold their shape better in the dough and don’t bleed as much color. This is the same trick I use for my Protein Muffins to keep the texture just right.
Step-by-Step Instructions
1. Mix Wet Ingredients
In a large bowl, stir melted butter, brown sugar, and granulated sugar until smooth. Add egg, yolk, and vanilla, mixing until combined.
2. Combine Dry Ingredients
In another bowl, whisk flour, baking soda, and salt. Add this to the wet mixture, stirring until no streaks of flour remain.
3. Fold in White Chocolate
Mix in chips or chunks gently. For a bakery look, save a few pieces to press on top before baking.
4. Add Raspberries Last
Fold in frozen raspberries quickly. Work fast to avoid thawing—this keeps pockets of juicy flavor in every bite.
5. Scoop and Bake
Scoop dough (about 1 oz each) onto a parchment-lined baking sheet, leaving 2 inches between cookies. Bake at 350°F for 12 minutes, until edges are golden and centers are just set.
6. Cool and Enjoy
Let cookies cool 5 minutes before transferring to a rack. This keeps them chewy in the middle with crisp edges.
Extra Baking Tips for Perfect Cookies
- Don’t Overmix: Once the flour is added, stir only until combined. Overmixing develops gluten, making cookies tough.
- Chill if Needed: If your dough feels sticky, pop it in the fridge for 10 minutes before scooping.
- Top for Presentation: Press a few extra chocolate chips or raspberries on top before baking for a bakery-style finish.
- Rotate the Pan: For even baking, rotate the sheet halfway through.
Flavor Variations to Try
These cookies are amazing as-is, but you can mix it up:
- Dark Chocolate Raspberry: Swap white chocolate for dark chips for a richer bite.
- Lemon Raspberry: Add 1 tsp lemon zest to the dough for a citrusy twist.
- Almond Raspberry: Replace ½ tsp vanilla with almond extract for a nutty note.
- Triple Chocolate Berry: Use white, milk, and dark chocolate chips for extra decadence.
Serving Ideas
These cookies are show-stoppers on their own, but here are a few ways to make them part of something bigger:
- Afternoon Treat: Serve warm with a cup of tea or coffee.
- Dessert Platter: Pair with small bakes like my Mini Bento Cake for variety in color and flavor.
- Holiday Gifting: Wrap in clear cellophane bags with ribbon—instant festive gift.
- Dessert Sandwiches: Spread a layer of vanilla or raspberry ice cream between two cookies and freeze for a summer-ready treat.
Storage & Make-Ahead Tips
Room Temperature: Keep cookies in an airtight container for 3–4 days. Place a slice of bread in the container to keep them soft.
Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
Freezing Baked Cookies: Let cookies cool completely, then freeze in a single layer before transferring to a freezer-safe container.
FAQs – Quick Answers
Can I use fresh raspberries? Yes, but they’re more delicate and may release more juice. Frozen gives better structure.
Why do they taste so good? It’s the sweet-tart balance, plus the texture contrast.
What’s the secret to chewy cookies? Pull them from the oven just before they’re fully set.
Can I swap white chocolate for milk or dark? Absolutely—adjust to your taste.
Final Bite
These white chocolate raspberry cookies are everything you want in a homemade dessert—quick, beautiful, and bursting with flavor. Whether you bake them for a crowd or just for yourself, they’re the kind of treat that turns an ordinary day into something special. And if you loved these, my Cloud Cake Recipe will be your next obsession.
White Chocolate Raspberry Cookies
Equipment
- Baking sheet
- Parchment paper
- mixing bowls
- Rubber spatula
- Cookie scoop
Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chunks
- 1/2 cup frozen raspberries
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips gently, saving a few to press on top later.
- Quickly fold in frozen raspberries to avoid thawing.
- Scoop dough (1 oz each) onto prepared baking sheet, spacing 2 inches apart. Bake for 12 minutes or until edges are golden and centers are slightly underdone.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.