White Chocolate Raspberry Cookies
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These White Chocolate Raspberry Cookies are soft, chewy cookies loaded with white chocolate chunks and juicy raspberries in every bite. They’re the perfect combination of sweet, tart, and rich with pockets of melted white chocolate and bursts of raspberry throughout. If this isn’t the perfect summer cookie, I don’t know what is.
Using chopped white chocolate bars instead of chips creates melty pools of chocolate help make these into the perfect gooey center cookie. They don’t require chilling, so they’ll a quick and easy sweet treat to whip up too. Whether you’re baking them for Valentine’s Day, Christmas cookie trays, or simply because you love the raspberry and white chocolate combination, they’re guaranteed to disappear quickly!
Why You’ll Love This Cookie Recipe
- Soft and chewy cookies
- Uses frozen or fresh raspberries
- Raspberry flavor throughout from the extract and berries
- Make them in less than 30 minutes!
- Perfect for Summer and holidays
What Makes This Recipe Special
Many white chocolate raspberry cookies use white chocolate chips, but I prefer chopping a couple of white chocolate baking bars up. The rustic chopping leaves irregular chunks that melt into the cookies, creating creamy pockets of white chocolate instead of holding their chip shape.
I also recommend folding in the raspberries at the very end. I like to use frozen berries so they don’t mash as easily. If they aren’t evenly distributed, that’s okay! You can always press 2 or 3 into the scooped dough for prettier cookies without turning the entire dough pink.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Granulated and Brown Sugar – The combination of sugar creates a cookie with lightly crisp edges, a soft, chewy center, and a subtle caramel flavor.
Raspberry Extract -This adds raspberry flavor throughout the dough so every bite tastes fruity, even if it doesn’t contain a whole raspberry.
White Chocolate Baking Bar – A chopped white chocolate baking bar creates larger, meltier chocolate pockets than traditional white chocolate chips.
Frozen Raspberries – Frozen raspberries hold their shape better and don’t turn everything pink while mixing. Fresh raspberries work too but should be folded in very gently.
Substitutions and Variations
- You can swap the light brown sugar for dark brown sugar if needed.
- For less raspberry flavor, substitute the raspberry extract for vanilla extract.
- You can use white chocolate chips instead of white chocolate baking bars.
- Use any in season or frozen berry instead of raspberries in the cookie.
- You can use freeze-dried raspberries instead of frozen.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make White Chocolate Raspberry Cookies
Step 1: Whisk together the flour, baking soda, and salt in a small bowl.
Step 2:Beat together the butter and both sugars until light and fluffy.
Step 3: Beat in the egg, vanilla extract, and raspberry extract until the egg is combined.
Step 4: Add the dry ingredients to the wet and beat just until the flour is incorporated.
Step 5: Fold in the white chocolate chunks until evenly distributed.
Step 6: Very gently fold in the raspberries.
Step 7: Scoop the cookies out with a 1 to 1 1/2 tablespoon cookie scoop onto a prepared baking sheet about 2 inches apart.
Step 8: Place in the preheated oven and bake for about 11 to 12 minutes until the edges are set and the centers are still soft.
Tips for Best Results
- Don’t thaw the frozen reaspberries. They’re much wasier to fold into the dough without falling apart when they’re frozen.
- If you’re using fresh raspberries, you’ll need to dry them thoroughly after washing them to prevent extra liquid being added to the cookie dough.
- Fold fresh or frozen berries gently. Overmixing to break down the berries leaving the dough a pink color and releasing too much moisture into the cookie dough.
- Use chopped white chocolate bars instead of chocolate chips for that gooey factor that everyone loves to look at.
- Slightly underbake the cookies. The centers should still look a little soft when you remove the cookies form the oven. They’ll continue baking on the cookie sheet.
- Press extra berries and chocolate on top of the cookie dough. Reserve a few chocolate chunks and raspberries to press into the tops of the cookies beofre baking for a prettier cookie.
Fresh vs. Frozen Raspberries
Both fresh and frozen raspberries work in this recipe, but I usually rach for frozen. They’re firmer, easier to fold into the dough, and less likely to fall apart whiule mixing.
Fresh raspberries have wonderful flavor too, but they’re much more delicate. If you’re washing them, make sure they’re fully dried before adding them to the cookie dough to prevent more liquid being added. Fold them in at the very end using a spatula and don’t worry if every cookie doesn’t have the same amount of berries. This will help prevent a lot of pink streaking. You can always press a few extra into the tops of the dough before baking.
How to Store and Freeze
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can go bad faster at room temperature because of the berries in them.
To freeze the cookie dough, line a rimmed baking sheet with parchment paper. Scoop the prepared cookie dough and place on the prepared cookie sheet. No need to space them out. Pop in the freezer, for 2 to 3 hours until firm.
Once the cookie dough is firm, pop them in a freezer bag in the freezer for up to 3 months. Bake from frozen adding 1 to 3 additional minutes to their bake time.
To freeze the baked cookies, place them in a freezer container or freezer bag. Place a piece of parchment paper between the layers to prevent sticking. Freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.
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White Chocolate Raspberry Cookies
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Ingredients
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, room temperature
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon raspberry extract
- 8 ounces Ghirardelli white chocolate baking bar, chopped
- ⅔ cup frozen raspberries, not thawed, fresh raspberries will work too
Instructions
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- In a small bowl, add the 1 ½ cup all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk until combined.
- In a large bowl, add the ½ cup butter, ⅔ cup granulated sugar, and ⅓ cup light brown sugar. Beat with a hand mixer on medium speed until light and fluffy.
- Add 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon raspberry extract. Beat until the egg is incorporated.
- Add in the dry ingredients and beat just until the flour is incorporated.
- Fold in 8 ounces Ghirardelli white chocolate baking bar.
- Gently fold in ⅔ cup frozen raspberries. It’s okay if they aren’t well mixed, you can press them into the cookie dough as you scoop cookies rather than risk mashing the berries.
- Using a 1-1 ½ tablespoon cookie scoop, scoop the dough onto the prepared baking sheet, spacing each cookie at least two inches apart
- Place in the preheated oven and bake for 11-12 minutes until the edges are set and middle is still soft
- Remove from oven and let cool on pan for 4 to 5 minutes.
- Transfer to a paper towel or cooling rack to cool completely.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Could you please tell me if there is a high altitude adjustment on these cookies? Thank you
You may have to google it. I don’t really have any experience with high altitude adjustments on recipes.