Soft, cakey, White Chocolate Raspberry Cookies are filled with rich white chocolate chips and tart raspberries. These easy cookies are bright, sweet, and elegant!
Berry season is such a pretty time of year, and the new pint baskets full of fresh strawberries, raspberries, blueberries, and blackberries just seem to demand their own recipe, don’t they? It’s the perfect time to pull together a little something sweet – but also light and elegant. Think teatime, think lilacs… think white chocolate and raspberry!
Of course, I also like to make things easy. Because for most of us, time tends to run short! So this recipe calls for frozen berries – you can always have those on hand, and there’s no need to rinse, sort, or dry them. You get all of that tart raspberry goodness, without the mess or stress. Save your fresh raspberries for sprinkling over some lazy weekend pancakes!
- The combined flavors of white chocolate and raspberry are divine!
- Each cookie has a super-soft, cakey crumb.
- You can serve them equally well for a special occasion or an afternoon snack.
- They pair beautifully with lemonade, tea, coffee, and a cold glass of milk.
- White chocolate raspberry cookies are very easy to make!
- The ingredients are simple and wholesome.
The List of Ingredients
Speaking of ingredients, let me share that list with you. Most of these ingredients are probably already hanging out in your fridge or pantry, making this easy cookie recipe very accessible! Here’s the scoop:
- Flour: All-purpose flour is my go-to. If you would like to swap in some gluten-free flour, that would probably work just fine: use a 1:1 gluten-free blend with xanthan gum for best results.
- Raising Agents: To make the cookies light and cakey, you’ll need both baking powder and baking soda.
- Sugar: I use plain granulated sugar, but raw sugar would work well also.
- Butter: The butter should be melted. This is easy to do in the microwave, or in a small saucepan over low heat.
- Shortening: Melt the shortening, as well. Shortening helps improve the lightness and texture of the cookies. If you don’t want to use shortening, you can just use additional melted butter.
- Eggs: A couple of whole eggs, plus two additional yolks. Save the whites to add to your morning egg scramble, or use them for another recipe (hello, meringue!).
- Vanilla: I recommend pure vanilla extract for the best flavor and quality.
- Frozen Raspberries: Let these thaw just a bit, for easy use.
- White Chocolate Chips: Easy to find in the baking aisle of most grocery stores.
The method for making these cookies is pretty straightforward; you’ll need to combine the dry ingredients, then the wet ingredients, and then mix both together without overmixing. From there, all you need is a little baking time, and you’re done!
- Prep the Oven and Baking Sheet. First off, make sure to preheat the oven to 350°F. This is important, because as soon as the cookie dough is ready, the cookies should be baked. You don’t want to have to wait for the oven to preheat at that point. Next, line a large cookie sheet with parchment paper, and then follow with a light mist of cooking spray (or rub it lightly with a paper towel dipped in vegetable oil – not olive oil or any other strongly-flavored oil).
- Combine the Dry Ingredients. Whisk the flour, baking powder, salt, and baking soda together in a medium-sized bowl. Set this aside.
- Combine the Wet Ingredients. In the bowl of a stand mixer fitted with a paddle attachment, mix together the sugar, butter, and shortening. Beat on high speed for 1 minute, and then add the eggs and vanilla. Beat again to incorporate.
- Mix the Dry Ingredients into the Wet Ingredients. Now add the flour mixture to the butter mixture. Beat until just incorporated – don’t overbeat. Take the bowl out of the stand mixer, and use a rubber spatula or wooden spoon to fold the raspberries and white chocolate chips into the dough.
- Shape the Cookies. To form the cookies, spoon the dough out into 2 – 2 ½ inch balls (that’s about 3 tablespoons of dough each) and place them on the prepared baking sheet as you go. You should leave 3 inches of room between the cookies, to flatten them out and for them to spread a little in the oven. Slightly flatten each one into a disc.
- Bake. Place the cookie sheet into the oven, and bake the cookies for about 22 minutes, or until golden and baked through.
- Cool. It’s super important to cool the cookies after baking, or they will fall apart when you try to remove them from the cookie sheet. Just place the whole pan of baked cookies on a cooling rack, and let them stand until they are cool to the touch. Meanwhile, you can continue shaping and baking cookies until all of the dough has been used up.
Tips and Tricks
I hope you are inspired to make these easy cookies! But before you start baking, do take a moment and look over these handy tips – they’ll make this easy and yummy recipe even better. Enjoy!
- Fresh Berries: If you would like to use fresh raspberries instead of frozen, that’s totally doable! Just increase the total amount of berries to 1 ⅔ cups. Be sure to gently wash and dry the berries before using them.
- Don’t Overmix: As always, when working with wheat flour, be careful not to overmix. If you overmix the dough once the flour has been added, the gluten in the flour may overdevelop, and the cookies will turn out rubbery.
- Cookie Size: These cookies have a longer bake time than most, because they are extra-large. You could also make smaller cookies, with about half the amount of dough. In that case, the bake time will decrease to 14 – 16 minutes.
- Make-Ahead Instructions: This cookie dough can be made ahead and refrigerated or frozen. When you are ready to bake, let the dough thaw to room temperature before baking. This is a great reason to double the recipe and save half for another time!
White chocolate raspberry cookies are a great starting point for other great cookie variations, as well. Here are just a few fun ideas for tweaking this recipe – make it your own!
- Berry Swap: Strawberries and blackberries are also wonderful in this cookie recipe. Use what you like or use a combination. Yum!
- Macadamia Nuts: Try using macadamia nuts instead of, or in addition to, the white chocolate chips. The added creamy crunch is sure to please!
- Chocolate Strawberry Cookies: For a classic but unlooked-for combination, try using chocolate chips and strawberry pieces in this recipe. How romantic!
Store the cookies in an airtight container or food storage bag for up to 5 days at room temperature, or in the refrigerator for up to 1 week.
Can I Freeze These?
Sure! Just cool the cookies down and then place them in freezer bags (or wrap tightly in a layer of plastic wrap, followed by a layer of foil). Freeze for up to 2 months, and thaw before serving.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups granulated sugar
- 1 cup butter, melted
- ¼ cup shortening, melted
- 2 eggs + 2 egg yolks
- 1 ½ teaspoons vanilla
- 1 ⅓ cups frozen raspberries, slightly thawed
- 1 cup white chocolate chips
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper, and gently spray with baking spray. Set aside.
- To make the cookie dough, start by whisking together the flour, baking powder, salt, and baking soda in a medium-sized bowl. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, butter, and shortening. Beat together on high speed for 1 minute. Add the eggs and vanilla, and mix until incorporated.
- Add the flour mixture and mix only until just incorporated. Lastly, use a rubber spatula or a wooden spoon to fold the raspberries and white chocolate chips into the dough. Spoon the dough out into 2 – 2 ½ inch balls (about 3 tablespoons of dough) and place on the prepared baking sheet, leaving 3” room between cookies. Slightly flatten each cookie into a disc.
- Place the pan into the oven to bake for 22 to 24 minutes, or until golden and baked through. (If you are making smaller cookies, you will need to reduce the baking time.)
- Once baked, remove the cookies from the oven, and cool on a cooling rack. Repeat until all of the dough has been used and all of the cookies are baked.
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