White Chocolate And Raspberry Cookies: Soft and Chewy Recipe

White Chocolate and Raspberry Cookies

I have a soft spot for cookies that taste like a celebration but come together on an ordinary Tuesday afternoon. These white chocolate and raspberry cookies do exactly that. They are soft and chewy in the middle, lightly golden at the edges, and loaded with creamy white chocolate and bright, tangy raspberry in every bite.

The two flavors balance each other beautifully. White chocolate brings sweetness with a milky, buttery finish. Raspberries bring a tart little spark that keeps each cookie from tasting flat. Together they taste like summer, which is why I keep a bag of berries in the freezer so I can bake these in the middle of winter too.

The timing is the part that wins me over. This recipe is ready in under 20 minutes, and there is no dough chilling required.

You do not have to plan ahead, you do not have to clear space in the refrigerator, and you do not have to wait an hour while the dough firms up. Mix, scoop, bake, and you are done.

One batch makes 20 cookies, with about 10 minutes of prep and 9 minutes of bake time. That is a comfortable size for a weeknight treat and easy to double for a potluck, a picnic, or a church supper. I have taken these to more than one community gathering, and the plate is always empty before the coffee runs out.

Fresh raspberries are my first choice because they give those juicy bursts of real fruit flavor. Even so, the recipe works just as well with frozen or freeze dried raspberries, so you can make these any time of year.

The dough itself relies on everyday pantry basics: butter, light brown sugar, white sugar, vanilla, an egg, baking soda, flour, and salt.

Quick note: no chilling, no fuss, and a total time of 19 minutes from mixing bowl to warm cookie.

If you are the person who signs up to bring dessert, this is a very good recipe to keep in your back pocket. The cookies travel well, they look impressive on a platter, and they taste like something you spent far longer on than you actually did.

Ingredient Notes

There are really only two ingredient decisions worth thinking about here, and both of them are forgiving.

• Raspberries: Fresh raspberries are the preferred choice, though frozen or freeze dried raspberries can be substituted without changing the method. Frozen berries keep the recipe within reach all year, and freeze dried berries add a concentrated pop of flavor.
• Butter: Regular butter works, and a dairy free or vegan butter works too. Both versions have been tested successfully, so you can bake for a dairy free crowd without rewriting the recipe.

Everything else is standard baking fare that most of us already keep in the cupboard.

How To Make These Cookies

The method is short and familiar, and it moves fast from start to finish.

1. Beat the softened butter with both sugars until the mixture looks light and fluffy.
2. Mix in the egg and the vanilla extract.
3. Stir in the dry ingredients, then fold in the white chocolate.
4. Gently add the raspberries last so they stay mostly whole.
5. Scoop the dough and bake.

Raspberries go in at the very end for a reason. They are soft and delicate, and folding them in last keeps them from breaking apart and turning the dough pink. The full amounts and the step by step timing are right below.

Expert Tips

Three small habits make the difference between a good batch and a great one.

Fold the raspberries in gently. Use a spatula and a light hand. If you stir too hard, the berries crush, bleed color into the dough, and leave you with a streaky pink cookie instead of clean white chocolate and bright red fruit.

Do not add extra berries. It is tempting to pile in more raspberries than the recipe calls for, especially in summer when they are sweet and inexpensive. Resist the urge. Extra fresh or frozen berries add water, and a wet dough spreads too much and bakes up flat. Stick to the amount listed.

Dry your fresh raspberries. If you use fresh berries, either wash them ahead of time and let them dry completely, or pat them thoroughly with a paper towel right before you add them. Extra water is the enemy here, and drying the berries is the easiest way to keep the dough thick and scoopable.

Raspberry White Chocolate Muffins

If you like this flavor pairing in cookie form, it works just as nicely in a muffin.

Berries folded through a tender batter with white chocolate scattered over the top make an easy breakfast or coffee break treat, and muffins are simple to carry to a brunch or a bake sale.

White Chocolate and Raspberry Blondies

Blondies are the next natural stop if you love the chewy, buttery texture of these cookies.

A pan of blondies gives you the same sweet white chocolate base with raspberry running through it, and cutting them into squares makes them easy to serve to a crowd.

Raspberry Cheesecake Cookies (Stuffed!)

Stuffed cookies take the idea one step further, with a creamy cheesecake style filling tucked inside each cookie.

They are a fun weekend project when you want something a little more special than a standard drop cookie.

Raspberry Chocolate Chip Cookies

If you bake a batch of these cookies, take a photo before they disappear. Tagging along on Instagram or Facebook is the easiest way to share your results, and I always enjoy seeing how other bakers’ cookies turn out.

Ingredients

This recipe makes 20 cookies. Gather everything before you start, and set the butter out ahead of time so it has a chance to soften.

• 3/4 cup (158 g) butter, softened, regular or vegan
• 1/2 cup (100 g) light brown sugar
• 1/2 cup (100 g) white sugar
• 1/2 tbsp vanilla extract
• 1 egg
• 3/4 tsp baking soda
• 2 cups plus 2 tbsp (268 g) all purpose flour
• 3/4 tsp salt
• 1/2 cup raspberries, roughly chopped, fresh, frozen, or freeze dried
• 1/2 cup white chocolate, chopped, or white chocolate chips, regular or vegan

Two quick notes on the list. The butter should be soft enough to press with your finger but not melted, because melted butter changes how the dough holds together. The raspberries should be roughly chopped rather than pureed, and the white chocolate can be a chopped bar or chips, whichever you have on hand.

Instructions

Here is the full method, step by step. Read through it once before you start so the baking goes smoothly.

1. Preheat the oven. Heat the oven to 350°F and line two baking sheets with parchment paper.
2. Combine the dry ingredients. In a medium bowl, combine the flour, salt, and baking soda.
3. Cream the butter and sugars. In the bowl of a standing mixer fitted with the paddle attachment, or with a handheld mixer, combine the softened butter with the light brown sugar and the white sugar. Mix until light and fluffy, around 2 minutes.
4. Add the egg and vanilla. Add in the egg and the vanilla extract, and mix until combined.
5. Add the dry ingredients and the white chocolate. Mix in the flour mixture until just combined. Do not over mix. Fold in the white chocolate.
6. Fold in the raspberries. Do this gently, and be careful not to squish the berries too much into the dough.
7. Scoop and bake. Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place them about 3 to 4 inches apart on the prepared baking sheets. Bake one sheet at a time for 8 to 10 minutes, and refrigerate the remaining dough while the first sheet is in the oven.
8. Cool the cookies. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

You will know the cookies are ready when the edges are slightly golden brown and the tops look set but still soft. Soft tops are exactly what you want, because they firm up as the cookies cool on the hot baking sheet.

Baking one sheet at a time matters more than it sounds. The oven stays hotter and more even when it is not crowded, and the cookies brown more consistently. Keeping the rest of the dough in the refrigerator also stops the butter from softening too much before its turn in the oven.

Notes

Weigh your dry ingredients if you can. A kitchen scale is recommended for weighing the dry ingredients. Scooping flour straight from the bag can pack in extra, and a few extra grams can turn a chewy cookie into a dry one.

White chocolate options. A chopped white chocolate bar or white chocolate chips both work, in regular or dairy free form. If you want gooey puddles of melted white chocolate on top, press a couple of extra pieces into each cookie right before baking.

Raspberry options. Fresh, frozen, or freeze dried raspberries all work here. With fresh raspberries, stay at the amount listed, because extra berries make the dough too wet to scoop and bake properly.

Storage. Keep baked cookies in an airtight container or a ziploc bag at room temperature for 3 to 5 days. They stay soft for the first couple of days and are still very good on day five.

Freezing. Freeze baked cookies in a freezer bag for up to 2 months. When you are ready to eat them, thaw at room temperature. This is my favorite trick for getting ahead before a busy week or a big gathering.

Make ahead for a crowd. Bake a double batch, freeze what you do not need, and pull out a few cookies whenever someone stops by. They thaw quickly and taste like they just came out of the oven.

Recipe details

Per cookie, the source nutrition comes to about 205 calories, 32 g carbohydrates, 3 g protein, 7 g fat, 2 g saturated fat, 1 g fiber, 13 g sugar, 191 mg sodium, and 9 mg cholesterol.

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White Chocolate and Raspberry Cookies

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White Chocolate and Raspberry Cookies I have a soft spot for cookies that taste like a celebration but come together on an ordinary Tuesday afternoon. These white chocolate and raspberry cookies do exactly that.

• Total Time: 19 min
• Yield: 20 cookies 1x

Ingredients

Scale 1x2x3x

3/4 cup (158 g) butter, softened (regular or vegan), softened
1/2 cup (100 g) light brown sugar
1/2 cup (100 g) white sugar
1/2 tbsp vanilla extract
1 egg
3/4 tsp baking soda
2 cup + 2 tbsp (268 g) all-purpose flour
3/4 tsp salt
1/2 cup raspberries, roughly chopped (fresh, frozen, or freeze-dried), roughly chopped
1/2 cup white chocolate, chopped (or white chocolate chips) (regular or vegan white chocolate), chopped

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Instructions

1-Preheat oven to 350°F and line two: Preheat oven to 350°F and line two baking sheets with parchment paper.
2-In a medium bowl, combine flour, salt,: In a medium bowl, combine flour, salt, and baking soda.
3-In the bowl of a standing mixer: In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
4-Add in the egg and vanilla extract,: Add in the egg and vanilla extract, and mix until combined.
5-Mix in the dry ingredients (flour, salt,: Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
6-Gently fold in the raspberries: Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
7-Use a cookie scoop or your hands: Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
8-Let the cookies cool on the baking: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

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• Prep Time: 10 min
• Cook Time: 9 min
• Method: bake

Nutrition

• Calories: 205kcal
• Sugar: 13g
• Sodium: 191mg
• Fat: 7g
• Saturated Fat: 2g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 9mg