White Chocolate Raspberry Cookies – Deliciously thick and chewy cookies that are loaded with white chocolate chips and freeze-dried crushed raspberries!
White Chocolate Raspberry Cookies
White chocolate and raspberries are such a delicious combination of flavours. They pair even better when you stuff them both into cookies!
These cookies are incredibly thick and chewy, infused with vanilla, and loaded with white chocolate chips and freeze-dried raspberries. Each bite is just bursting with flavour.
My family LOVED these White Chocolate Raspberry Cookies, and I’m sure yours will too!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Unsalted butter
- Light brown sugar
- Caster/granulated sugar
- Large egg
- Vanilla extract
- White chocolate chips
- Freeze-dried raspberries
How to make White Chocolate Raspberry Cookies
To make these cookies, start by whisking together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate bowl, whisk together the melted butter and sugars until combined. Add the egg and vanilla, and mix until combined. Add the dry ingredients, mix until just combined, then fold in the white chocolate chips and raspberries.
Next, roll the dough into 1.5oz balls, and place them onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes.
The cookies may look a little under-baked, but they will firm up as they cool.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Tips & tricks for this recipe
Here are a few tips and tricks for making these cookies.
- Make sure to measure your flour out correctly. Using too much flour will create a mixture too crumbly to manage. Using too little flour will result in a very sticky dough, and the cookies will spread too much in the oven. I always recommend using kitchen scales instead of measuring cups for better accuracy.
- If you HAVE used too much flour, you can add milk (1 tablespoon at a time) until the dough becomes easier to roll into balls without falling apart.
- Instead of rolling the dough into balls, you can use a small or medium cookie scoop to drop scoops of dough onto the baking tray.
- For looks, you can add a few more white chocolate chips to the tops of the cookie dough balls before baking.
- For extra thick cookies, freeze the dough balls for 10 – 20 minutes before baking.
- Try warming a cookie up in the microwave for a few seconds to get that fresh-out-the-oven taste and texture!
These White Chocolate Raspberry Cookies are:
- so quick and easy to make
- deliciously thick, soft, and chewy
- bursting with flavour
- stuffed full of white chocolate and freeze-dried raspberries
How long will these cookies last? These cookies will stay fresh, kept in an airtight container at room temperature for up to 1 week.
Can I freeze these cookies? Yes, for up to 3 months. BUT I recommend freezing the dough balls instead for freshly-baked cookies every time. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
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