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White Chocolate Raspberry Cookies

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 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!

Looking for more raspberry recipes? See my Raspberry Ripple Cupcakes, White Chocolate Raspberry Tart, and my Raspberry Swirl Lemon Pound Cake.

White Chocolate Raspberry Cookies

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
  • Cornflour/cornstarch
  • Salt
  • 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.

White Chocolate Raspberry Cookies

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!
White Chocolate Raspberry Cookies

These White Chocolate Raspberry Cookies are:

  • so quick and easy to make
  • deliciously thicksoft, 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!

White Chocolate Raspberry Cookies
White Chocolate Raspberry Cookies

Try these delicious cookies next!

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White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

Yield: 18 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Deliciously thick and chewy cookies that are loaded with white chocolate chips and freeze-dried crushed raspberries!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup (175g) white chocolate chips
  • 1/4 cup (25g) freeze-dried crushed raspberries

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
  3. Whisk together the melted butter and sugar until combined. Add the egg and vanilla, and mix until combined.
  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips and raspberries.
  5. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
  6. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

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Nutrition Information:
Yield: 18 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 107mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Laura

Tuesday 13th of April 2021

Hey! These are my favoriteeee cookies ever.. but I have never written down the recipe, just always come on here when I make them! I am unable to find the list of the measurements now though.. please help me! Thank you xo

Marsha

Tuesday 13th of April 2021

Hi Laura! You'll find the recipe card containing the measurements and instructions at the bottom on the post.

Tracy S

Tuesday 12th of January 2021

You mentioned chilling these prior to baking. Is the bake time the same (10-12min?) or do you bake them longer?

Marsha

Wednesday 13th of January 2021

Same bake time :)

Pleased

Tuesday 15th of September 2020

This is hands down my favourite cookie recipe. I've adapted the recipe to use other fillings like regular chocolate chip, with fresh raspberries instead of freeze dried, or white chocolate and macadamia and they are perfect every time. It's so frustrating reading the comments about not weighing their ingredients and then being shocked that it didn't turn out right. If you bake ANYTHING you should be doing it by weight. Volume weighing is not precise enough! I find these work best if they are chilled in the fridge for around twenty minutes before baking. But I've made these for family gatherings and as gifts for friends and they are a big hit every time (so much so that when I froze a batch of dough, my mum baked them when I went away for a few days because she had a craving).

Marsha

Wednesday 16th of September 2020

Thank you so much for the lovely comment - I'm so glad you enjoyed them! :)

Lauren Stacey

Sunday 21st of June 2020

Made mine using all the correct measurements, but they turned out flat and greasy :(

Upset Baker

Saturday 13th of June 2020

I was sooooo excited to try this out as I absolutely love the Subway cookies that this recipe is similar to. Followed ALL directions as you gave them and carefully measured everything. Based off the comment about how someone else’s turned into more cake like..I chose to use a little less than 2 cups of flour. Pulled them out the oven to be super disappointed. Cookies were a weird color..not sure if it’s because I used raspberries that I mashed up or what. Secondly despite using less flour than you state (and I’m not about to go and spend money to use a scale once..sorry) mine still turned out like a cake in the form of a cookie. So upset that I wasted my time and money making it from scratch to only be disappointed.

Marsha

Sunday 14th of June 2020

The added moisture from fresh raspberries will contribute to the cake-like texture of the cookies - that's why I prefer freeze-dried. So, results will be slightly different from the cookies someone else will get using freeze-dried. As for the flour, I weigh everything out in grams because it is simply more accurate than using cups. I always suggest my readers do the same for best results with my recipes. If you are determined not to use a digital scale, then I cannot mark off that inaccurate measuring is not the problem.

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