There’s something magical about biting into a warm white chocolate raspberry cookie, the way the sweet, creamy chocolate melts into the tart burst of fresh raspberries is pure bliss. These cookies became my go-to Valentine’s Day treat after I surprised my husband with a batch years ago. Now, he requests them every February (and let’s be honest, I make excuses to bake them year-round). They’re soft, just sweet enough, and packed with flavor, perfect for sharing with someone special or, you know, keeping all to yourself with a cup of coffee. No judgment here!
Why You’ll Love These White Chocolate Raspberry Cookies
Trust me, these cookies are about to become your new obsession. Here’s why:
- Perfect texture: Soft centers with slightly crisp edges, just how a cookie should be!
- Balanced flavors: The sweet white chocolate plays beautifully with tart raspberries
- Easy to make: No fancy equipment needed, just a bowl and spoon
- Impressive results: They look bakery-worthy but take under 30 minutes
- Versatile: Great for Valentine’s Day, girls’ night, or just because it’s Tuesday
My neighbor still talks about the batch I brought over last summer. That’s how good these white chocolate raspberry cookies are!
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Irresistible White Chocolate Raspberry Cookies Recipe
Delicious white chocolate raspberry cookies perfect for Valentine’s Day. These treats are soft, sweet, and full of flavor.
- Total Time: 27 mins
- Yield: 24 cookies 1x
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract.
- In another bowl, mix the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the white chocolate chips and raspberries gently.
- Drop tablespoon-sized dough balls onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use fresh raspberries for the best flavor.
- Do not overmix the dough to keep the cookies tender.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Ingredients for White Chocolate Raspberry Cookies
Gather these simple ingredients for cookies that’ll make your kitchen smell like a bakery:
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsalted butter, softened (that’s 1 stick, leave it out for 30 minutes)
- 1/2 cup white chocolate chips (I prefer Ghirardelli for quality)
- 1/2 cup fresh raspberries, gently rinsed and patted dry
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract (real stuff, not imitation!)
- 1/2 tsp baking soda
- 1/4 tsp salt (I use kosher)
Ingredient Notes & Substitutions
No fresh raspberries? Frozen work too, just thaw and pat very dry to avoid soggy cookies. Dark chocolate chips make a delicious twist if you prefer richer flavor. For gluten-free, I’ve had success with 1:1 flour substitutes. And if you’re out of brown sugar, use all granulated, the cookies will be slightly less chewy but still tasty. Pro tip: Chop your white chocolate chunks if you want more even distribution!
How to Make White Chocolate Raspberry Cookies
Ready to make magic happen? These white chocolate raspberry cookies come together in just a few simple steps, and trust me, the delicious payoff is totally worth it!
Step 1: Prep the Dough
First, cream together that softened butter and sugars until it’s light and fluffy, about 2 minutes with a hand mixer (or 3 if you’re going old-school with a wooden spoon like I sometimes do). Beat in the egg and vanilla until just combined. In another bowl, whisk together your dry ingredients, then gradually mix them into the wet ingredients. Here’s the key: stop mixing as soon as the flour disappears. Overmixing = tough cookies, and we don’t want that!
Step 2: Fold in White Chocolate and Raspberries
Now for the fun part! Add your white chocolate chips first, then gently fold in those beautiful raspberries. I like to lightly crush some berries as I go for bursts of flavor, but keep most whole. Use a spatula and fold just until combined, those delicate berries can turn your dough pink if you’re too rough!
Step 3: Bake to Perfection
Scoop tablespoon-sized dough balls onto your lined baking sheet (they’ll spread, so give them 2 inches of space). Bake at 350°F for 10-12 minutes until the edges are lightly golden but centers still look slightly underdone, they’ll firm up as they cool. Let them rest on the pan for 5 minutes before moving to a rack. Warning: The smell will make waiting torture, but resist eating one immediately (hot raspberries = burned tongue experience I don’t recommend)! If you’re looking for other great dessert ideas, check out recipes from familytastes.com.
Tips for Perfect White Chocolate Raspberry Cookies
After burning through way too many test batches (my coworkers didn’t complain!), I’ve learned all the secrets to flawless white chocolate raspberry cookies:
- Chill the dough for 30 minutes if you want thicker cookies, this prevents excessive spreading
- Use parchment paper, it prevents sticking and makes cleanup a breeze
- Gently pat raspberries dry with paper towels to avoid soggy spots
- Underbake slightly, they’ll continue cooking on the hot pan for perfect chewiness
- Double the batch, trust me, these disappear faster than you’d expect!
The best tip? Share them warm, that melty white chocolate and jammy raspberry combo is absolute heaven. If you enjoy raspberry flavors, you might also like these heart-shaped sugar cookies with pink icing.
Storing and Serving Suggestions
These white chocolate raspberry cookies taste best fresh, but if you miraculously have leftovers (it happens!), store them in an airtight container at room temperature for up to 3 days. Pro tip: Layer them between parchment paper to prevent sticking. For longer storage, freeze the baked cookies for up to 2 months, just thaw at room temp when cravings hit. Serve slightly warmed with cold milk for the ultimate experience, or pair with a vanilla latte for a fancy coffee break. They’re also gorgeous arranged on a dessert plate with fresh berries for special occasions! For another festive treat idea, check out these red velvet crinkle cookies.
White Chocolate Raspberry Cookies FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just thaw them completely and pat them very dry with paper towels first. Frozen berries release more liquid, so I’ll sometimes toss them with a teaspoon of flour before folding into the dough to help absorb excess moisture.
How do I prevent soggy cookies?
Two tricks: First, make sure your raspberries are completely dry before adding them. Second, don’t overmix the dough after adding berries, gentle folding prevents them from breaking and releasing too much juice into the batter. If your dough looks pink, you’ve gone too far!
Can I make the dough ahead?
You bet! The dough balls freeze beautifully for up to 3 months. Just pop them straight from freezer to baking sheet, adding 1-2 minutes to the bake time. Chilled dough also makes thicker cookies, win-win! If you are interested in other no-bake treats, consider these no-bake Valentine’s Day cheesecake cups.
Why did my cookies spread too much?
Usually means your butter was too soft or the dough wasn’t chilled enough. Next time, try refrigerating the dough for 30 minutes before baking. Also double-check your baking soda isn’t expired, fresh leavener helps cookies hold their shape.
Can I use milk or dark chocolate instead?
Of course! Dark chocolate creates a lovely contrast with the tart raspberries. Just chop it into chip-sized pieces first. Milk chocolate works too, though it’ll make sweeter cookies, perfect if you’ve got a serious sweet tooth!
Nutritional Information
Here’s the scoop on what’s in these delicious white chocolate raspberry cookies (because yes, I totally count cookies as a food group). Keep in mind these values are estimates, your exact nutrition may vary slightly based on ingredient brands and exact measurements used:
- Calories: 120 per cookie
- Fat: 6g (3.5g saturated)
- Carbohydrates: 15g
- Sugar: 8g
- Protein: 1.5g
They’re definitely an indulgence, but those fresh raspberries add a touch of fruit goodness! I like to think of it as balanced eating, especially when enjoyed with a tall glass of milk. For another decadent treat, see my recipe for chocolate dipped Valentine’s Day cookies.