These soft and chewy cookies feature the flavors of sweet and tart raspberries paired with creamy white chocolate. A delicious twist on a traditional chocolate chip cookie.
We have recipes for white chocolate raspberry brownies, white chocolate raspberry cheesecake, and a white chocolate raspberry trifle. And now we have cookies packed with this tasty flavor combo!
Jump to:
These cookies are
- Soft and chewy with crisp edges.
- Flavored with two “types” of raspberries: raspberry jam and freeze dried raspberries.
- Packed with white chocolate chunks.
- Quick and easy! The dough comes together in minutes.
Recipe overview
*Full recipe below in recipe card*
Start by making the cookie dough. This is a fairly basic cookie dough, it comes together with a mixer in just a few minutes. Once the dough is assembled stir in freeze dried raspberries and white chocolate chips/chunks.
Scoop portions of dough and flatten each portion into a disc. Put a small amount of raspberry jam in the center of each disc and fold the dough up and around to form a ball.
Place the dough balls on a parchment lined baking sheet and bake.
Ingredient spotlight: freeze dried raspberries
Freeze dried raspberries can be found on the dried fruit aisle (I get them at Target). They have low water content, and are dried out and crispy. Note: they are not soft and chewy like a raisin.
Because they are dry they add a deep, intense raspberry flavor without adding too much moisture which could make the cookies wet.
I don’t bother to chop/crush the freeze dried raspberries. They are so delicate that as you mix them into the batter they will break up and disperse throughout.
Recipe tips
- The butter should be softened slightly, but still cool to the touch. If it is too soft, or beginning to melt, the cookies will spread too much when they bake.
- I do not recommend swapping the freeze dried raspberries for fresh or frozen raspberries, that will make the cookies too wet.
- I prefer to chop a good quality white chocolate bar rather than use white chocolate chips. The chopped chocolate bar melts a bit and adds great texture and flavor.
- Use aluminum free baking powder, if possible. The aluminum in baking powder can react with raspberries and give the cookies are very slight blue hue. This is less likely since we aren’t using fresh raspberries but I still prefer aluminum free baking powder just to be sure.
More cookie recipes
Recipe
White Chocolate Raspberry Cookies
Ingredients
- 1⅔ cups (210g) all purpose flour
- 1 teaspoon baking powder, preferably aluminum free
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened to cool room temp
- ¼ cup (55g) packed light brown sugar , make sure it is fresh and soft
- ½ cup (100g) granulated sugar
- 1 large egg, cold, straight from the fridge
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 cup freeze dried raspberries
- ⅔ cup (110g) white chocolate chips or chunks
- ¼ cup (80g) raspberry jam
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars until creamy and combined. Add egg and extracts and beat until combined.
- Add the flour mixture, beating until combined. Add the freeze dried raspberries* and white chocolate, stir with a rubber spatula or wooden spoon until combined. The dough will be thick.
- Scoop a 2-tablespoon portion of dough and flatten into a thick disc. Place about one teaspoon of raspberry jam in the center and fold the dough up and around it forming a dough ball that is higher then wider. Repeat with all dough. Place the dough balls in the refrigerator for 30 minutes.
- Place the dough balls a couple inches apart on the baking sheets. Bake the cookies for 9-12 minutes, until the edges are beginning to set but the center is still slightly underdone. The cookies will have spread but should still be holding a nice shape. They will still be light in color and they will be so soft that you cannot pick them up until they cool. If desired, press a few additional white chocolate chips/chunks into the top of each warm cookie.
- Place the baking sheets on wire racks and allow the cookies to cool completely.
Video
Notes
- Butter should be softened slightly but still cool to the touch. If the butter is too soft (or beginning to melt) the cookies will spread too much when they bake.
- I do not recommend swapping the freeze dried raspberries for fresh or frozen raspberries.
- I prefer to chop a good quality white chocolate bar rather than use white chocolate chips. The chopped chocolate bar melts a bit and adds great texture and flavor.
- Use aluminum free baking powder, if possible. The aluminum in baking powder can react with raspberries and give the cookies are very slight blue hue. This is less likely since we aren’t using fresh raspberries but I still prefer aluminum free baking powder just to be sure.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Taryn
Great flavor. Will make these again.
Nellie Tracy
These are a new favorite cookie recipe at my house! Delicious
Reem
Absolutely DIVINE 😍😍😍