I have always loved baking cookies, and today I want to share one of my favorite creations: Raspberry White Chocolate Cookies. These cookies are special because they combine the tartness of raspberries with the sweet creaminess of white chocolate. Every bite is chewy, buttery, and absolutely delightful. I love that this recipe doesn’t require chilling, which means I can enjoy freshly baked cookies in less than half an hour.

When I first experimented with this recipe, I was amazed at how the frozen raspberries held their shape and added bursts of flavor throughout the cookies. The white chocolate melts perfectly, creating little pockets of sweetness that complement the raspberries beautifully. It quickly became a favorite in my household because it is not only easy to make but also incredibly satisfying to eat.

Why You’ll Love This Recipe
This recipe is a perfect choice for cookie lovers who enjoy a balance between fruity and sweet flavors. The cookies are soft on the inside, slightly crisp on the edges, and packed with generous amounts of white chocolate and raspberries. Whether you want a quick treat for yourself, a dessert for guests, or something fun to bake with your kids, these cookies never disappoint.

Versatile
These cookies are highly versatile. You can make them as large, indulgent cookies or smaller bite-sized treats depending on your preference. They also work wonderfully as gifts; simply wrap them in a tin or a cute box for friends and family. You can even experiment with different berries or chocolate types, though raspberries and white chocolate remain my personal favorite combination.

Budget-Friendly
Another reason I adore this recipe is that it’s budget-friendly. Most ingredients are pantry staples, and you only need a handful of fresh or frozen raspberries. No need for expensive or hard-to-find items. With minimal effort and cost, you can enjoy bakery-style cookies at home.

Ingredients for Raspberry White Chocolate Cookies

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter (melted)
3/4 cup brown sugar (light or dark, packed)
3/4 cup white granulated sugar
1 tsp vanilla extract
1 large egg (room temperature)
1 egg yolk (room temperature)
1 cup frozen raspberries (slightly thawed)
3/4 cup white chocolate chips (plus more for topping)

These simple ingredients come together to create a cookie that is rich, fruity, and irresistible. I love how the combination of textures and flavors makes every bite special, and I know you will too.

How to Make Raspberry White Chocolate Cookies

Baking these cookies is one of my favorite ways to spend an afternoon. The process is simple, yet the results are impressive. I love how quickly the dough comes together and how forgiving it is, even for beginner bakers.

Step-by-Step Instructions for Making

Prepare the Butter and Raspberries
Start by melting the butter in the microwave. Let it cool for about 10 minutes so it doesn’t cook the eggs when combined. While the butter cools, remove the frozen raspberries from the freezer to begin thawing slightly. This step ensures the raspberries stay intact during baking and don’t turn the dough too watery.
Preheat the Oven and Prep Baking Sheets
Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and make cleanup easier. Properly prepped baking sheets ensure even cooking and prevent the bottoms from burning.
Mix Dry Ingredients
In a large mixing bowl, sift together 2 1/2 cups of all-purpose flour. Add 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Sifting helps to aerate the flour, which results in a lighter, chewier cookie texture. Mix these ingredients until fully combined.
Combine Wet Ingredients
In another bowl, whisk together the cooled melted butter, 3/4 cup brown sugar, and 3/4 cup white granulated sugar. Once smooth, stir in 1 teaspoon of vanilla extract, 1 large egg, and 1 egg yolk. Make sure all ingredients are well incorporated for a smooth, creamy mixture.
Fold Dry Ingredients Into Wet
Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold the flour in gently. Avoid overmixing, as this can make the cookies tough.
Add Raspberries and White Chocolate Chips
Carefully fold in 1 cup of slightly thawed frozen raspberries and 3/4 cup of white chocolate chips. The raspberries will provide bursts of tartness, while the chocolate chips create sweet pockets throughout the dough.
Scoop the Cookie Dough
Use a large cookie scoop to form 3-ounce balls of dough. Place six dough balls on each prepared baking sheet, leaving enough space between them for spreading. This ensures the cookies bake evenly and maintain a nice round shape.
Bake the Cookies
Bake in the preheated oven for 13–15 minutes, until the edges turn light golden brown. Keep an eye on the cookies to avoid overbaking, which can dry them out. The centers should remain soft and slightly underbaked for a chewy texture.
Top and Cool
Immediately after removing the cookies from the oven, press a few extra white chocolate chips on top of each warm cookie. Let the cookies sit for 5 minutes before transferring them to a cooling rack. This allows the cookies to set and the chocolate chips to slightly melt, creating an irresistible topping.

Quick and Easy Tips

This recipe is designed to be no-fuss and time-efficient. You don’t need to chill the dough, and prep time is minimal. Using frozen raspberries means you can bake this recipe any time of year without worrying about seasonal availability.

Customizable Options

You can adjust the cookies to your liking. For a double dose of chocolate, add more white chocolate chips or a handful of dark chocolate chunks. You can also substitute raspberries with blueberries or chopped strawberries if desired. If you like a crunchier texture, bake an extra 1–2 minutes longer.

Crowd-Pleasing Factor

These cookies are perfect for sharing. Their combination of tart berries and sweet chocolate appeals to all ages. Serve them at a party, bring them to work, or gift them to friends; they disappear fast! Their size and rich flavor make them particularly satisfying for anyone craving a special homemade treat.

The simplicity, flavor, and versatility of these Raspberry White Chocolate Cookies make them my go-to dessert. I love how easy it is to adapt the recipe, yet it never fails to impress anyone who tastes it.

FAQs About Raspberry White Chocolate Cookies

1. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but they may release more juice during baking. Slightly pat them dry to reduce extra moisture, ensuring the cookies remain chewy and hold their shape.

2. Do I need to chill the dough?
No, this is a no-chill recipe. You can bake the cookies immediately after preparing the dough, which makes it perfect for quick baking sessions.

3. Can I make smaller or larger cookies?
Absolutely! You can adjust the size of the cookies by using a smaller or larger cookie scoop. Keep in mind that baking times will vary slightly: smaller cookies may take 10–12 minutes, while larger cookies may need 15–17 minutes.

4. Can I substitute white chocolate with another type of chocolate?
Yes, you can use milk or dark chocolate chips instead of white chocolate if you prefer. The flavor will change slightly, but the texture and chewiness will remain the same.

5. How should I store these cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months. To enjoy, thaw at room temperature or warm slightly in the oven.

6. Can I make the cookies vegan?
Yes, by substituting the butter with a plant-based alternative, using a vegan egg replacer, and vegan chocolate chips, you can make a delicious vegan version of these cookies.

Raspberry White Chocolate Cookies

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Print Recipe

These Raspberry White Chocolate Cookies are a quick, no-chill recipe that combines chewy, buttery cookies with tart raspberries and sweet white chocolate chips. Perfect for any occasion, they are versatile, budget-friendly, and loved by everyone.

Total Time: 29 minutes
Yield: 15 large cookies 1x

Ingredients

Scale

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter (melted)
3/4 cup brown sugar (light or dark, packed)
3/4 cup white granulated sugar
1 tsp Vanilla Extract (Alcohol-Free)
1 large egg (room temperature)
1 egg yolk (room temperature)
1 cup frozen raspberries (slightly thawed)
3/4 cup White chocolate chips (plus more for topping)

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Instructions

Melt butter in the microwave and let cool for 10 minutes. Meanwhile, slightly thaw the raspberries.
Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In another bowl, mix melted butter, brown sugar, and white sugar. Add Vanilla Extract (Alcohol-Free), egg, and egg yolk; mix until smooth.
Gradually fold dry ingredients into wet mixture using a rubber spatula.
Fold in raspberries and white chocolate chips carefully.
Scoop 3 oz cookie dough balls and place six per sheet.
Bake 13–15 minutes until edges are light golden brown.
Top warm cookies with extra white chocolate chips and let sit for 5 minutes. Transfer to cooling rack.

Notes

Slightly thawing raspberries prevents excess moisture in the dough.
Avoid overmixing flour to maintain chewy texture.
Adjust cookie size and baking time as needed.

Author: Layla
Prep Time: 15 minutes
Cook Time: 14 minutes