Easy White Chocolate Raspberry Cookies Recipe
These White Chocolate Raspberry Cookies could be the best cookies you will ever eat. Raspberries add the perfect combination of flavors (tart fruitiness that complements the creamy sweetness of the white chocolate) to make irresistibly delicious chewy cookies. And they look as amazing as they taste!
I love Christmas cookies! They’re so fun and yummy.
Not as many people do it anymore, but I grew up with the tradition of getting all the women in the family together to make Christmas cookies. You know, spend all day making 7 or 8 different types of cookies to fill up the dessert trays for everyone to enjoy.
Today, I’m sharing one of the cookie recipes we enjoy each year: White Chocolate Raspberry Cookies! The best way to describe these cookies is that they are the ideal combination of raspberry tartness and rich white chocolate – tart and sweet wins every time in my book!
Some of you may know this about me, and some may not: I LOVE fruity desserts. And chocolate. Put them together and…WOW, I’m in love!
This recipe is super easy to make, festive with red juicy raspberries, and PACKED with delicious raspberry flavor and chunks of white chocolate. If you’re a fan of white chocolate and fruity flavor, you’re going to LOVE these bakery-style cookies!
They’re seriously the perfect cookie for adding to holiday cookie tins as frugal gift ideas! These cookies are also festive enough to make for Valentine’s Day!
And don’t forget to serve Raspberry White Chocolate Cookies up with a glass of fresh homemade Eggnog or hot chocolate!
Ingredients List For White Chocolate Raspberry Cookies
Simple ingredients combine to transform into a raspberry cookie recipe that’s both tasty and beautiful.
- All-Purpose Flour
- Baking Soda
- Salt
- Unsalted butter – softened to room temperature
- White Sugar – makes baked goods browner and crisper
- Brown Sugar – makes baked goods moister and chewier
- Pure Vanilla Extract
- Almond Extract – strong, sweet flavor that pairs well with chocolate
- Eggs
- White Chocolate Bars – Lindt, Ghiradelli or white chocolate baking bar are great choices
- Mini White Chocolate Chips
- Frozen Raspberries
NOTE: For more detailed instructions, please refer to the handy printable recipe card at the bottom of the post!
How To Make White Chocolate Raspberry Cookies
Step 1
Whisk together flour, baking soda, and salt in a medium bowl and set the flour mixture aside.
Step 2
Beat butter and sugars together in a large bowl until the mixture is pale and creamy.
Step 3
Add vanilla and almond extracts to the wet ingredients in the large bowl and beat until well combined.
Step 4
Slowly add the dry ingredients to the large mixing bowl of wet ingredients and mix until just combined.
Step 5
Now add the chopped white chocolate bars and white chocolate chips. Beat until evenly distributed in the dough.
NOTE: The amount you add is your personal preference. Add as much or as little as you choose.
Step 6
Place dough in a bowl, cover, and refrigerate for at least 1 hour or overnight.
Step 7
When you are ready to start baking, pre-heat the oven to 350 degrees. Take the dough out of the fridge.
Step 8
In a bowl, toss the frozen raspberries with 1 tbsp flour.
Step 9
Add the frozen raspberries to the chilled dough and stir.
Step 10
Line two baking trays or cookie sheets with parchment paper or a silicone baking mat. Use a large cookie scoop to portion out the chilled dough, then form it into dough balls. Place the cookie dough balls on the prepared baking sheet.
Step 11
Flatten the cookie dough to 1/2″ thickness using the bottom of the spoon or bottom of a measuring cup.
Step 12
Bake for 12 minutes. Cookies should be set and lightly golden brown on the top.
Remove each cookie sheet from the oven, and place the cookies on a cooling rack to cool.
White Chocolate Raspberry Cookies Recipe Notes And Tips
- Coating the frozen raspberries in flour before adding to dough and baking will keep the raspberries from sinking to the bottom of the baked item.
- Use a serrated knife or grater to chop up the white chocolate bars. It is your choice how big or small you would like the white chocolate chunks.
If you love Christmas cookies and treats, be sure to check out my Adorable Santa Gnome Cake Mix Cookies, Festive Easy Peppermint Bark, and Easy and Festive Holiday Fruitcake Cookies.
Variations Of White Chocolate Raspberry Cookies To Try
- Chocolate and raspberries are a perfect pairing so instead of the white chocolate try adding milk chocolate…..or even a combination of both. YUM!
- Add finely chopped pecans or walnuts to add a yummy crunch to an already delicious bite.
- Add a little zing by including a teaspoon of lemon zest in the dough before baking.
- Try a couple different flavors by swapping out the raspberries for blueberries or blackberries.
FAQs
If you have any questions about making these White Chocolate Raspberry cookies, check to see if your question is below. If you don’t see it, leave it in the comments so I can answer it!
They do not have to be kept in the fridge. If you store them in an air-tight container, they will keep for up to 1 week at room temperature.
Yes, they will freeze nicely for up to 3 months! Place the baked cookies in an airtight, freezer-safe container (like a freezer bag) and place a layer of waxed paper between each cookie to prevent them from sticking together.
Definitely! Frozen raspberries will contain more moisture than freeze-dried. So if you choose to use freeze-dried berries instead of frozen, just keep in mind that the cookies will have a little different texture…..both are delicious, though. 🙂
More Scrumptious Cookie Treats To Try
- Brown Butter Toffee Chocolate Chip Cookies (Using Heath Bars!)
- Easy and Festive Holiday Fruitcake Cookies
- Chocolate Chip Cookie Ice Cream Sandwich
- Adorable Chocolate Peanut Butter Acorn Treats
White Chocolate Raspberry Cookies
These White Chocolate Raspberry Cookies could very arguably be the best cookie you will ever eat. Fresh raspberries add the perfect bite of sweet and tart that also complements the creaminess of the white chocolate.
Ingredients
- 2 1/2 cups All-Purpose flour plus 1 tbsp
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened at room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 2 - 4.4 oz White Chocolate Bar, chopped
- 1/2 cup Mini White Chocolate Chips, optional
- 1 1/2 cup frozen raspberries
Instructions
- In a medium bowl, whisk together 2 1/2 cups flour, baking soda and salt.
- In a large bowl or bowl of a stand mixer, beat the butter, brown sugar and white sugar for 2 minutes until creamy and pale.
- Add vanilla, almond extracts and eggs and beat until well combined.
- Add in dry ingredients and beet until just combined.
- Add the white chocolate bars and chips to personal preference and beat until well-dispersed throughout the dough.
- Cover the dough and place in the fridge for 1 hour or overnight
- Pre-heat oven to 350 degrees.
- Remove dough from the fridge.
- Toss the frozen raspberries with the 1 tbsp of flour
- Beat or stir the raspberries into the chilled cookie dough.
- Line 2 baking trays with parchment paper or silicone baking mats.
- Use a cookie scoop to portion out the chilled dough onto the lined baking sheets.
- Use the back of a spoon or measuring cup to flatten the cookies to about 1/2" thickness.
- Bake for 12 minutes or until cookies are set and lightly golden on the top.
