These White Chocolate Raspberry Cookies are super soft, chewy and the perfect treat for summer. Fresh red raspberries and rich, sweet white chocolate make for the prettiest and most delicious pairing. If you are looking for something a little different from your classic chocolate chip cookie, this is it!
What you will need:
These cookies come together quickly and are easy to make. They require minimal ingredients, white chocolate and raspberries being the most important.
White Chocolate: I used a bar of white chocolate and chopped it up into pieces. You can definitely use chocolate chips, but I prefer the bigger pieces that a bar provides!
Raspberries: You can use fresh or frozen raspberries in these cookies. Be sure to gently fold them into the dough so the colour doesn’t bleed and make your cookies pink. The moisture from the raspberries keeps these cookies soft for days!
How to make White Chocolate Raspberry Cookies
In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
Next, add the eggs, and vanilla extract and mix until fully incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until just combined.
Add the white chocolate and mix just to combine. Then, gently fold the raspberries in. Reserve some for the tops of the cookies.
Scoop balls of cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. I like using a cookie scoop like this. If you’re looking for picture-perfect cookies, add some extra white chocolate and raspberry pieces to the tops of the balls of cookie dough before baking.
Bake the cookies for about 12 minutes or until golden around the edges.
Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Can I make these White Chocolate Raspberry Cookies gluten-free?
Yes! I have made these gluten-free and they are equally as delicious. Swap the 3 cups of regular all-purpose flour for 2 cups of 1 to 1 gluten-free baking flour with xanthan gum, I like using Bob’s Red Mill, and 1 cup of oat flour. Chill the dough for at least one hour before baking. These cookies will spread quite a bit, even after chilling. Use the cookie scoot technique if you want to round them out a bit!
Other Summer dessert recipes to try:
Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these White Chocolate Raspberry Cookies. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.
White Chocolate Raspberry Cookies
Course: DessertDifficulty: Easy24
large cookies30
minutes12
minutesSoft and chewy cookies loaded with fresh red raspberries and sweet white chocolate.
Ingredients
1 cup unsalted butter, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raspberries, cut into quarters
1 cup white chocolate chunks or chips, plus more for topping
Directions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
- Next, add the eggs, and vanilla extract and mix until fully incorporated.
- With the mixer on low, add the dry ingredients to the wet and mix until just combined.
- Add the white chocolate and mix just to combine. Then, gently fold the raspberries in. Reserve some for the tops of the cookies.
- Scoop balls of cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. If you’re looking for picture-perfect cookies, add some extra white chocolate and raspberry pieces to the tops of the balls of cookie dough before baking.
- Bake the cookies for about 12 minutes or until golden around the edges.
- Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Video
Notes
- If you are making smaller cookies, be sure to adjust the baking time.
- To make these cookies gluten-free, see the note in the post above.
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