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.
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.
I haven’t featured many of our recipes until now, but I’m changing that this year! I’m going to be sharing several of our family’s favorite cookie recipes that we make every year or every other year (just because we like to change things around).
Today’s menu: White Chocolate Raspberry Cookies!
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 the red raspberries, and SUPER delicious. And they’re perfect for adding to holiday cookie tins as frugal gift ideas!
Ingredients Needed For This White Chocolate Raspberry Cookies Recipe
Simple ingredients come together to transform into a cookie that’s both tasty and beautiful.
- All-Purpose Flour
- Baking Soda
- Butter – softened to room temperature
- White Sugar – makes baked goods browner and crisper
- Brown Sugar – makes baked goods moister and chewier
- Vanilla Extract
- Almond Extract – strong, sweet flavor that pairs well with chocolate
- White Chocolate Bars – Lindt, Ghiradelli or white chocolate baking bar are great choices
- Mini White Chocolate Chips
- Frozen Raspberries
How to Make White Chocolate Raspberry Cookies
Whisk together flour, baking soda, and salt in a medium-sized bowl and set aside.
Beat butter and sugars together in a large bowl until the mixture is pale and creamy.
Add vanilla and almond extracts to the creamy mixture in the large bowl and beat until well combined.
Slowly add the dry ingredients into the large bowl and mix until just combined.
Now add the chopped white chocolate bars and white chocolate chips. The amount you add is your personal preference. Add as much or as little as you choose. Beat until distributed evenly in the dough.
Place dough in a bowl, cover, and refrigerate for at least 1 hour or overnight.
When you are ready to start baking, pre-heat the oven to 350 degrees. Take the dough out of the fridge.
In a bowl, toss the frozen raspberries with 1 tbsp flour.
Add the frozen raspberries to the chilled dough and stir.
With parchment paper or a silicone baking mat, line two baking trays or cookie sheets. Portion out the chilled dough using a cookie scoop and place it onto the lined baking sheets.
Flatten the cookie dough to 1/2″ thickness using the bottom of the spoon or bottom of a measuring cup.
Bake for 12 minutes. Cookies should be set and lightly golden on the top.
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.
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.
- Try a couple different flavors by swapping out the raspberries for blueberries or blackberries.
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!
Do these White Chocolate Raspberry Cookies need to be refrigerated?
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.
Can the White Chocolate Raspberry Cookies be frozen?
Yes, they will freeze nicely for up to 3 months. Place the cookies in a freezer-safe, air-tight container and place a layer of waxed paper between each of the cookies to prevent them from sticking together.
Can I use freeze-dried raspberries instead of frozen raspberries?
Definitely! Frozen raspberries will contain more moisture than freeze-dried. So if you choose to use freeze-dried 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
- 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
- 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.