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Close-up view of raspberry white chocolate cookies on a plate.

Raspberry White Chocolate Cookies

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.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cookie Recipes, Raspberry Cookies, Raspberry Recipes, White Chocolate Recipes
Prep Time: 15 minutes
Cook Time: 10 minutes
Dough Chill Time: 30 minutes
Total Time: 55 minutes
Makes: 28 cookies
Author: Sues


  • 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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