My white chocolate raspberry cookies are soft and chewy on the inside, crispy on the outside, and filled with tart and creamy flavor. I think they’re even better than Subway’s raspberry cheesecake cookies!
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My Favorite Raspberry White Chocolate Cookies
When I say there’s a cookie I have on repeat in my house, it’s definitely my white chocolate raspberry cookies.
I’m usually a chocolate lover, but there’s just something about the raspberry flavor in these cookies that complements the white chocolate so well that I crave them constantly!
And, while I made these cookies on accident the first time, they were so delicious I had to give them their own recipe on my site!
Yes, I went to make my raspberry cheesecake cookies. You know, the Subway copycat version. But when I went to the fridge, I was out of cream cheese and I can’t make a cheesecake cookie without cream cheese!
I had promised my daughter Leah the cookies for when she got home from school, so I tweaked the recipe so well that the cookies just needed their own recipe here. Leah didn’t even realize it was a different recipe but told me they were “better than I remembered!” as she stuffed the cookie in her mouth. Typical 8 year old.
For more amazing cookie recipes, be sure to check out my butterscotch chip cookies, Hershey kiss cookies, turtle cookies, and double chocolate chip cookies.
White Chocolate and Raspberry Cookies Ingredients
- Butter – I use salted butter for this recipe, but if using unsalted butter, add a pinch of salt
- Sugar – gives the cookies sweetness
- Egg – The egg white and yolk help bind the cookies and keeps give them chewiness
- Vanilla extract – brings extra flavor to the cookies
- Flour – I use the spoon and level method by spooning the flour into the measuring cup to measure correctly
- Baking soda – Perfect for making the cookies rise and gives the cookies a chewier texture than if using baking powder
- White chocolate chips – Adds that decadent, sweet chocolate flavor that balances the tart raspberries
- Chopped freeze dried raspberries – Gives the cookies their signature berry kick without adding more moisture to the dough
How to Make White Chocolate Raspberry Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Mix the melted butter and sugar in a large bowl with a stand mixer until it gets a fluffy consistency. Then, add the egg and vanilla and mix to combine all the wet ingredients.
STEP TWO: In the same bowl, add the dry ingredients of flour and baking soda and stir gently so that no large lumps of flour remain.
STEP THREE: Add the white chocolate chips and ½ a cup of freeze-dried raspberries. Gently fold them into the mixture, being careful not to break up the raspberries too much. Cover the cookie dough with plastic wrap or a clean towel and place it in the fridge to chill for about 30 minutes. While you wait, preheat your oven to 350 degrees F and line two large baking sheets with parchment paper.
STEP FOUR: Using a spoon or a cookie scoop, place 2 tablespoon-sized portions of dough onto the baking sheets. Be careful to place them at least 2 inches apart so that they don’t spread into each other. I love adding some extra white chocolate chips to the top of each cookie.
STEP FIVE: Bake the cookies for 10 minutes, then remove the tray from the oven. Tap it on your counter a few times to allow the centers of the cookies to sink. Place the cookies back in the oven and bake for 3-5 more minutes, or until the edges turn golden brown.
STEP SIX: Pull the cookies out of the oven and immediately sprinkle them with the remaining freeze-dried raspberries.
Tips and tricks for the best Cookies with White Chocolate and Raspberry
- Stir the batter gently after adding the flour and baking soda. I keep stirring until no lumps remain to make sure my cookies are super tender.
- Fold the raspberries in softly to avoid breaking them up too much. I like having bigger pieces in my cookies for that burst of flavor.
- Chill the dough for at least 30 minutes. This is crucial to keep the cookies from spreading too much and getting flat, so I never skip this step!
- Give the cookie dough room on the baking tray so they won’t spread into each other.
- Sprinkle the tops of the cookies with freeze-dried raspberries when they come out of the oven. This adds a little more flavor but also makes the cookies so pretty!
Raspberry Cookies Variations and Substitutions
- Swap out raspberries for another freeze-dried berry for a twist on the flavor. I love strawberries, blueberries, and blackberries!
- Use fresh raspberries instead of freeze-dried. The key is to chop the fresh berries, then let them dry on a paper towel to soak up excess moisture. I also sometimes use a little more flour in the batter to balance the extra liquid. I do not recommend using frozen raspberries.
- Swap half of the sugar for light brown sugar to make the cookies extra chewy.
- Try milk chocolate or dark chocolate chips instead of white chocolate. I think all types of chocolate are amazing with raspberries! I’ve even just used white chocolate chunks!
- Add some chopped nuts for a little crunch. Chopped walnuts and pecans are my favorite.
- Mix in peanut butter chips with the white chocolate for a yummy twist on the flavors!
White Chocolate Raspberry Cookies FAQs
How to store raspberry white chocolate cookies
I always let my cookies fully cool before transferring them to an airtight container. They stay softer at room temperature than if they’re stored in the fridge and will keep for up to 5 days, so I don’t bother putting them in the fridge! If freezing, I will put them in a freezer bag inside the freezer for up to 3 months.
What keeps cookies soft and chewy?
I’ve found that the best way to keep cookies soft is to bake them at a higher temperature. 350 degrees F is perfect for most cookie recipes because it helps the outside set while keeping the inside soft and chewy.
I also err on the side of underbaking these cookies to make sure they stay super soft!
What does baking soda do for cookies?
Baking soda is my secret ingredient for making these cookies rise to the perfect height and gives them an extra chewy texture! It keeps working even while the cookies are in the oven, which is why I love using it in my white chocolate and raspberry cookies.
Why are my cookies with white chocolate and raspberry flat?
I’ve found the biggest culprit of flat, dense cookies is either not chilling the dough or overbaking the cookies. Both of these things will cause the cookies to overspread, so they lose their height and soft, chewy texture.
I always chill my dough to keep the cookies from spreading too fast when they go in the oven, and I take them out when they’re still slightly underbaked to keep them super soft!
More Easy Dessert Recipes
Soft and Chewy White Chocolate Raspberry Cookies
Ingredients
- 12 tablespoons salted butter melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- ¾ cup chopped freeze dried raspberries divided
Instructions
- Mix the melted butter and granulated sugar in a large bowl with a stand mixer until fully combined. Then, add the egg and vanilla in and mix again.
- Gradually add in the flour and baking soda. Stir just until no large lumps of flour remain.
- Add in the white chocolate chips and ½ cup of the freeze dried raspberries. Gently fold them into the cookie dough, making sure not to break up the raspberries too much.
- Cover the cookie dough with plastic wrap and place it in the fridge to chill for 30 minutes. While the cookie dough chills, preheat the oven to 350F.
- Line two large baking sheets with parchment paper. Scoop out 2-tablespoon sized portions of cookie dough onto the baking sheets, making sure to place them at least 2” apart. If desired, press a few more white chocolate chips into the top of each ball of cookie dough.
- Bake the cookies for 10 minutes. Remove them from the oven and tap it on the counter a few times to sink the centers of the cookies. Return the cookies to the oven and bake them for an another 3-5 minutes, or until the edges of the cookies are golden brown.
- Sprinkle the tops with the remaining freeze dried raspberries as soon as the cookies come out of the oven.
Notes
- Fold the raspberries in softly to avoid breaking them up too much.
- Chill the dough for at least 30 minutes. This is crucial to keep the cookies from spreading too much and getting flat.
- Give the cookie scoops room on the baking tray, about 2 inches between each cookie, so they won’t spread into each other
- Store the cookies in an airtight container on the counter for up 5 days or in a freezer-safe bag or container in the freezer for up to 3 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
