These Raspberry White Chocolate Cookies combine the slightly tart spring berry with sweet white chocolate into a deliciously soft cookie that's packed with flavor! They're the perfect cookies to share with friends over a cup of coffee or tea.
Raspberries are one of my favorite fruits ever. But they're so pricey and every time I buy them, I feel like they're so precious. I eat them slowly and mindfully and appreciate every single bite.
Sometimes I want so badly to savor them that I end up letting them go bad in my fridge. They tend to go bad so quickly and there's nothing more sad than a beautiful batch of raspberries that you can't enjoy.
So, make sure that you appreciate and savor every raspberry you have access to this spring! If you want to do more than just pop them in your mouth, I highly recommend making these raspberry white chocolate cookies (but I also have plenty of other ideas later in this post!
And when the season is over, you can use freeze-dried raspberries for these raspberry shortbread cookies.
❤️ Why you'll love this recipe
If you're a fan of red raspberries, you'll absolutely love these cookies! I'll be honest with you that I'm not generally the biggest fan of white chocolate. But there's something about the sweetness of the chocolate with the tartness of the raspberries that just works so well.
Plus, these cookies are so easy to make. They're unique cookies, a bit different from the typical chocolate chip and they have a fun look to them!
These cookies are made with pretty standard cookie ingredients, along with red raspberries and white chocolate. Here's everything you need:
- All-purpose flour
- Baking soda
- Baking powder
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Fresh raspberries
- White chocolate
👩🍳 How to make
These raspberry white chocolate cookies are made in a pretty traditional way and if you've made cookies before, you should have no problem with them!
You can either use a stand mixer or a hand mixer for the cookie dough. If you don't have either, you can certainly make them in a bowl with a whisk/wooden spoon. You'll just need a lot of elbow grease for the butter and sugar.
I do recommend chilling the dough for at least 30 minutes, so be sure to account for that in your timing.
To start, line two baking sheets with parchment paper or Silpats.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer or in a bowl with a hand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes.
Add in eggs one at a time, mixing until each is just combined. Add vanilla and mix to combine.
With the mixer on low, blend in flour mixture until just combined, taking care not to over-mix.
And add in raspberries and white chocolate chunks.
If you just washed your raspberries, be sure they're thoroughly dried before adding them in!
Fold the additional ingredients into the cookie dough, again taking care not to over-mix.
Scoop about 2 Tbsp cookie dough (I use a #40 cookie scoop) onto prepared cookie sheets, about an inch apart.
Chill cookie sheets in fridge for about 30-60 minutes. This will help prevent the cookies from spreading too much when you bake them.
When you're almost ready to bake the cookies, preheat your oven to 375 degrees.
And bake for 9-11 minutes until the edges of the cookies are just turning golden. Let them cool in the pan for a couple minutes before moving them to wire racks to cool completely.
And you're ready to enjoy these deliciously spring-y cookies. They're soft with crispy edges and are absolutely packed with fresh raspberry flavor and sweet white chocolate.
💙 Why do raspberries turn blue?
As you can see, my cookies have a bit of a blue tinge to them. This can happen for a couple different reasons. Baking powder with aluminium in it can react with the acid in raspberries and cause them to turn blue when baked.
I only use Bob's Red Mill baking powder, so I knew that wasn't the issue. But it turns out that baking soda can also cause this reaction since it's alkaline.
I used A LOT of raspberries in the cookies, so part of it is just the juice spreading throughout the entire cookie, which I think adds to the flavor of the cookies. However, if you don't like the blue look, here are a few suggestions:
- Use fewer raspberries (I'd use ½ cup instead of a cup)
- Use frozen raspberries (see below for details)
- Briefly freeze fresh raspberries before adding to batter and carefully mix in so raspberries don't break down and spread throughout.
- Eliminate baking soda from recipe, though expect consistency of cookies to be a bit different (I'll try to do some experimenting and will share with you when I do!).
🧊 Can I use frozen raspberries?
Yes, you can definitely use frozen raspberries to make these cookies. If you do, do not thaw them before adding them to the batter as thawed frozen raspberries can tend to be really mushy.
Just take them out of the freezer right before you're ready to add them in.
If you don't have all the ingredients for these cookies or are just looking for something different, there are lots of alterations you can make. Here are some ideas:
- You can substitute the raspberries for blackberries, black raspberries, or blueberries.
- If you don't like white chocolate, you can use milk or dark.
- If you don't have a bar of white chocolate or chunks, you can use white chocolate chips.
- If you want bigger cookies, use a #20 cookies scoop (3 Tbsp) and increase bake time a bit.
🥣 More recipes with raspberries
If you love raspberries as much as I do and never want them to go to waste, here are several more ideas for what you can make with them!
- Raspberry Coconut French Toast Casserole
- Raspberry Vodka Lemonade
- Raspberry Cream Sandwich Cookies
- Raspberry Lemonade Cupcakes
- Spicy Raspberry Whiskey Sour
- Raspberry and Dark Chocolate Muffins
- Raspberry Vanilla Whisky Sipper
- Raspberry, Mango, and Ginger Muffins
- Chocolate Whipped Cream Raspberry Curd Cake
- Raspberry White Chocolate Cheesecake (from Katie Cakes)
Raspberry season is so fleeting, I like to take advantage of it as much as I possibly can.
These raspberry white chocolate cookies are the perfect way to enjoy raspberry season (and beyond since you can make them with frozen raspberries, too!). I hope you enjoy them!!
Raspberry White Chocolate Cookies
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder (aluminum-free)
- ½ tsp salt
- 2 sticks (1 cup) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 4 oz roughly chopped white chocolate (or ½ cup white chocolate chips)
- Line two baking sheets with parchment paper or Silpats.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer or in a bowl with hand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes.
- Add in eggs one at a time, mixing until each is just combined. Add vanilla and mix to combine.
- With the mixer on low, blend in flour mixture until just combined, taking care not to over-mix.
- Fold in raspberries and white chocolate chunks.
- Scoop about 2 Tbsp cookie dough (I use a #30 cookie scoop) onto prepared cookie sheets, about an inch apart. Chill cookie sheets in fridge for about 30-60 minutes.
- Preheat oven to 375 degrees.
- Bake for 9-11 minutes until edges are just turning golden. Let cool in pan for a couple minutes before moving to wire racks to cool completely.
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