Name: White Chocolate Raspberry Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon sea salt; 1 cup unsalted butter, at cool room temperature; 1 cup packed light brown sugar; 1 cup granulated sugar; 2 large eggs; 1 tablespoon pure vanilla extract; 1/4 teaspoon almond extract (optional); 1 cup white chocolate chips; 1 cup freeze-dried raspberries; Flaky sea salt, for sprinkling on cookies

Jump to Recipe· 4.1 from 62 reviews

If you’re looking for a cookie that perfectly balances sweet and tart with a creamy twist, you’re in for a treat with this White Chocolate Raspberry Cookies Recipe. Imagine biting into a soft, chewy cookie bursting with luscious white chocolate chips and the vibrant punch of freeze-dried raspberries. This recipe is a celebration of contrasts—the sweet richness of white chocolate beautifully complements the tangy raspberries, all brought together in a tender, buttery cookie that’s simply irresistible. Whether you’re baking for a crowd or just craving a luscious homemade snack, these cookies will quickly become your go-to favorite.

Ingredients You’ll Need

The image shows an overhead view of a group of ingredients arranged neatly on a white marbled surface. There is a small white bowl with dark brown liquid near the bottom left, a medium white bowl filled with white flour to its right, and a larger white bowl on the bottom right half filled with white sugar and the other half with light brown sugar. At the top left, two pieces of yellow butter rest on a small white plate with a brown rim. Slightly below the butter, a white bowl holds white chocolate chips, and next to it on the right is a white bowl filled with bright red frozen raspberries. On the top right, a small white pitcher contains two raw eggs, and below it are three small wooden bowls holding white powder, baking powder, and salt. The setting is bright and clean with a soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Simple, straightforward ingredients make this White Chocolate Raspberry Cookies Recipe so approachable and delicious. Each one plays a crucial role, from texture to flavor, ensuring every bite is pure bliss.

3 cups all-purpose flour: The sturdy base that gives these cookies their soft yet structured texture.
1 teaspoon baking soda: Helps the cookies rise just enough for a tender crumb.
1/2 teaspoon baking powder: Adds a little lift and lightness without making them cakey.
1 teaspoon sea salt: Enhances all the sweet flavors and adds depth.
1 cup unsalted butter (at cool room temperature): Creamy richness is key for that melt-in-your-mouth feel.
1 cup packed light brown sugar: Adds a caramel note that pairs beautifully with white chocolate.
1 cup granulated sugar: Provides just the right amount of sweetness and helps with cookie spread.
2 large eggs: Bind everything together while keeping it soft.
1 tablespoon pure vanilla extract: Brings warmth and rounds out the flavor.
1/4 teaspoon almond extract (optional): A subtle nutty hint that elevates these cookies to next-level delicious.
1 cup white chocolate chips: The star ingredient giving pockets of creamy sweetness.
1 cup freeze-dried raspberries: Bursts of tartness and vibrant color in every bite.
Flaky sea salt (for sprinkling): A finishing touch that contrasts perfectly with the sweetness.

How to Make White Chocolate Raspberry Cookies Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350 degrees F. This step is important to ensure your cookies bake evenly and emerge perfectly golden around the edges with soft, chewy centers.

Step 2: Combine Dry Ingredients

Whisk together your flour, baking soda, baking powder, and salt in a medium bowl. This dry mixture sets the stage—it’s essential for the right balance of rise, texture, and flavor in your cookies.

Step 3: Cream Butter and Sugars

Using a stand mixer, beat the unsalted butter with both brown and granulated sugars until the mixture is creamy and smooth. This process incorporates air, leading to lighter cookies and helps to dissolve the sugars thoroughly for uniform sweetness.

Step 4: Mix in Eggs and Extracts

Next, add eggs, vanilla, and almond extract if you’re using it. Mix them in just until combined. These liquids add moisture and rich flavor layers that make each bite exciting.

Step 5: Incorporate Dry Ingredients

Turn off the mixer and add your dry flour mixture to the wet ingredients. Mix on low speed just until everything comes together. Be careful not to overmix here; you want tender cookies, not tough ones.

Step 6: Add White Chocolate Chips and Raspberries

Gently fold in the white chocolate chips and freeze-dried raspberries by hand. This ensures even distribution without crushing the delicate berries.

Step 7: Scoop and Bake

Scoop or roll cookie dough into generous 2-tablespoon balls. Arrange them on a parchment-lined baking sheet, spacing each about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers remain soft and inviting.

Step 8: Finish and Cool

Once out of the oven, sprinkle flaky sea salt over your warm cookies for a burst of savory contrast. If you’d like, gently press a few extra white chocolate chips and raspberry pieces on top to create a stunning presentation. Let your cookies rest on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.

How to Serve White Chocolate Raspberry Cookies Recipe

The image shows a white plate with ridged edges holding seven round cookies. Each cookie is pale golden with rough texture and is speckled with red raspberry pieces and white chocolate chips. To the right, one cookie is broken into two pieces, showing the soft inside with bits of raspberry and chocolate. Below the plate are three more cookies on a clear round dish, similarly topped with raspberries and white chocolate chips. There is a small white bowl filled with whole raspberries on the left side, and a clear glass of milk near the upper left corner. The background is a white marbled surface with a white cloth under the plate and scattered white chocolate chips and raspberries. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra flaky sea salt on top just before serving for that beautiful flavor balance and a touch of crunch. Fresh raspberries or a drizzle of white chocolate can also enhance the presentation and flavor if you want to get fancy.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk or a cup of chamomile tea, both of which complement the sweetness and bring out the berry brightness. If you’re serving at a gathering, consider plating with fresh berries or a light fruit salad for a refreshing contrast.

Creative Ways to Present

For a charming touch, stack these cookies in a rustic wooden box lined with parchment or arrange them in a decorative glass jar with alternating layers of raspberries and white chocolate chips. You can even place them alongside small bowls of melted white chocolate or raspberry jam for dipping fun.

Make Ahead and Storage

Storing Leftovers

Store your leftover cookies in an airtight container at room temperature to keep them soft and fresh. They’ll stay heavenly for about 3 to 4 days—perfect for enjoying a sweet treat throughout the week without losing their magic.

Freezing

If you want to make these cookies ahead of time or save extras for later, scoop the dough balls onto a baking sheet and freeze them until firm. Then transfer to a freezer-safe container. You can bake directly from frozen, just add a couple of extra minutes to the baking time for freshly baked goodness anytime.

Reheating

To revive your cookies’ just-baked warmth, pop them in the microwave for about 10 seconds or in a low oven (300 degrees F) for 5 minutes. The white chocolate will soften and the cookie will regain that soft, chewy texture that makes this White Chocolate Raspberry Cookies Recipe so wonderful.

FAQs

Can I substitute fresh raspberries instead of freeze-dried ones?

Fresh raspberries contain more moisture, which can make the cookie dough too wet and affect the baking results. Freeze-dried raspberries are best for maintaining the crisp texture and concentrated raspberry flavor.

What if I don’t have almond extract?

Almond extract is optional and adds a subtle nutty note, but vanilla extract alone works perfectly well. Feel free to skip it if you prefer.

Can I make these cookies gluten-free?

You can experiment with a gluten-free all-purpose flour blend in place of regular flour. Just be mindful that texture may vary slightly, but the flavor will still shine.

Why do we sprinkle flaky sea salt on the cookies?

The flaky sea salt adds a fantastic contrast to the cookies’ sweetness, making the flavors pop even more. It creates a sophisticated taste experience you don’t want to miss.

How long will these cookies keep their freshness?

Stored properly in an airtight container, these cookies stay fresh for up to 4 days. After that, they’re still tasty but might lose a bit of their soft texture.

Final Thoughts

There’s something truly special about this White Chocolate Raspberry Cookies Recipe that makes it a standout in any cookie lineup. The luscious combination of creamy white chocolate and tangy raspberries wrapped in a tender buttery cookie is simply unforgettable. I promise, once you try baking and tasting these, they’ll quickly become your beloved go-to treat for any occasion. Grab your ingredients, preheat that oven, and prepare to delight yourself and everyone lucky enough to share these with you.