White Chocolate Raspberry Cookies Recipe

There are cookies, and then there are cookies – the kind that make you stop mid-bite, close your eyes, and wonder how something so simple can taste so extraordinary. These White Chocolate Raspberry Cookies are firmly in the second category. The first time I made them for a holiday cookie exchange, I watched in amazement as the entire batch disappeared in under fifteen minutes, with people literally hovering near the platter waiting for their chance to grab another one.

What makes these cookies so irresistible? It’s the combination of flavors that shouldn’t work together but absolutely do. Creamy, sweet white chocolate chunks meet tart, chewy dried raspberries in a soft, buttery cookie base. Each bite delivers sweetness, tanginess, and richness in perfect harmony. Add in the festive red and white color combination, and you’ve got a cookie that’s as beautiful as it is delicious.

I’ve made these for Christmas parties, Valentine’s Day gatherings, baby showers, and regular Tuesday afternoons when I needed a pick-me-up. They’re sophisticated enough to impress adults but fun and colorful enough that kids go crazy for them. They’ve become my signature holiday cookie, and I’m thrilled to share them with you.

Why You’ll Love This White Chocolate Raspberry Cookies Recipe

These cookies hit every mark a great cookie should. They’re soft and chewy in the center with slightly crispy edges – that perfect cookie texture that everyone craves. The white chocolate provides pockets of creamy sweetness that melt slightly during baking, creating gooey pools of goodness. The dried raspberries maintain their shape and add both vibrant color and a tart counterpoint to all that sweetness.

From a practical standpoint, these cookies are remarkably forgiving. The dough comes together quickly in one bowl, doesn’t require chilling (though it can be made ahead if needed), and bakes in just 10-12 minutes. The dried raspberries and white chocolate chips are stable additions that won’t sink or bleed like fresh fruit might.

They’re also visually stunning without requiring any decorating skill. The naturally occurring red and white pattern makes them look professionally made, even though they’re no harder than basic chocolate chip cookies. For holiday baking, that’s a huge win – impressive results with minimal stress.

Ingredients for White Chocolate Raspberry Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Mix-Ins:

1 ½ cups white chocolate chips
1 cup dried raspberries (freeze-dried or chewy dried)

Optional Additions:

½ teaspoon almond extract
Zest of 1 lemon
¼ cup shredded coconut
Flaky sea salt for topping

Step-by-Step Instructions for Perfect White Chocolate Raspberry Cookies

Preparing Your Ingredients for White Chocolate Raspberry Cookies

Start by bringing your butter and eggs to room temperature – this takes about 30-45 minutes on the counter. Room temperature ingredients cream together more smoothly and create a better texture in the finished cookie.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. I prefer parchment for these cookies – it provides a bit more browning on the bottom than silicone.

In a large mixing bowl, cream together the softened butter with both sugars until light and fluffy, about 3-4 minutes with an electric mixer. The mixture should look pale and have increased in volume. This step incorporates air and creates a tender cookie.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract (and almond extract if using). Scrape down the sides of the bowl to ensure everything is incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until combined. Don’t overmix – you should stop as soon as you no longer see streaks of flour.

Adding the White Chocolate Chips and Dried Raspberries

Remove the bowl from the mixer and fold in the white chocolate chips and dried raspberries by hand using a rubber spatula or wooden spoon. This gentler method prevents the raspberries from breaking up too much.

If using freeze-dried raspberries, they’ll be quite delicate. Break them into smaller pieces if they’re large, but don’t crush them into powder. You want visible raspberry pieces in the finished cookies.

Baking Your White Chocolate Raspberry Cookies

Using a medium cookie scoop or tablespoon measure, portion the dough into balls about 1 ½ inches in diameter. Place on the prepared baking sheets about 2 inches apart – these cookies will spread.

For bakery-style thick cookies, chill the dough balls for 30 minutes before baking. For thinner, crispier cookies, bake immediately.

Bake for 10-12 minutes, until the edges are lightly golden but the centers still look slightly underdone. The cookies will continue cooking on the hot baking sheet as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Finishing Your White Chocolate Raspberry Cookies

For an extra-special touch, press a few additional white chocolate chips and raspberry pieces into the tops of the warm cookies as soon as they come out of the oven. This makes them look bakery-perfect.

If desired, sprinkle with a tiny pinch of flaky sea salt while the cookies are still warm – the sweet-salty combination is incredible with white chocolate.

Nutritional Information for White Chocolate Raspberry Cookies

Per cookie (makes approximately 36 cookies):

Calories: 165
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 95mg
Total Carbohydrates: 22g
Dietary Fiber: 0.5g
Sugars: 13g
Protein: 2g

Presentation Tips for White Chocolate Raspberry Cookies

The red and white color scheme makes these perfect for holiday displays. Arrange them on a red or green platter for Christmas, a pink platter for Valentine’s Day, or a clear glass pedestal for an elegant look any time of year.

For gifting, stack 6-8 cookies in a clear cellophane bag tied with coordinating ribbon. Or arrange them in a cookie tin with layers of parchment paper between each layer to prevent sticking. Include a small card with the recipient’s name and storage instructions.

For cookie exchanges, display them on a tiered serving stand where the beautiful red raspberries and white chocolate chunks can catch the light.

Perfect Pairings for White Chocolate Raspberry Cookies

Beverages:

Hot vanilla latte
Raspberry tea
Cold milk
White hot chocolate
Champagne (for special occasions)

Holiday Occasions:

Christmas cookie exchanges
Valentine’s Day celebrations
Bridal showers
Baby showers
Mother’s Day brunch
Holiday office parties

Recipe Variations and Substitutions for White Chocolate Raspberry Cookies

Dark Chocolate Version: Replace white chocolate with dark chocolate chips for a more sophisticated flavor profile.

Mixed Berry Version: Use a combination of freeze-dried strawberries, raspberries, and blueberries.

Cranberry Version: Substitute dried cranberries for raspberries for a more traditional holiday flavor.

Lemon Raspberry Version: Add the zest of one lemon to the dough for a bright, citrusy twist.

Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Dairy-Free Version: Use dairy-free white chocolate chips and vegan butter.

FAQs About White Chocolate Raspberry Cookies

Where can I find dried raspberries? Look for freeze-dried raspberries in the dried fruit or snack section of most grocery stores. Trader Joe’s, Whole Foods, and Target typically carry them. You can also order online. Chewy dried raspberries work too and are sometimes easier to find.

Can I use fresh raspberries instead of dried? I don’t recommend it – fresh raspberries will release too much moisture and make the cookies soggy. Freeze-dried or dried raspberries are essential for this recipe.

Why did my white chocolate burn or seize? White chocolate is more delicate than regular chocolate. Don’t overbake these cookies, and store properly. If the chips on top look brown, they overbaked.

Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, let the scooped dough balls thaw for 10 minutes before baking.

How should I store these cookies? Store in an airtight container at room temperature for up to 1 week. They also freeze well for up to 2 months.

Can I make these into bars instead of cookies? Absolutely! Press the dough into a 9×13 inch pan and bake at 350°F for 25-30 minutes. Cut into bars when cooled.

These White Chocolate Raspberry Cookies are the kind of recipe that becomes part of your identity as a baker. They’re the cookies people remember, the ones they ask for by name, the ones that make you famous at every holiday gathering. The combination of sweet white chocolate and tart raspberries is simply irresistible.

My personal tip: Make a double batch. Always. Every time I make a single batch, I regret it immediately. Half the dough goes straight into the freezer as pre-scooped balls, ready to be baked fresh whenever the craving hits or unexpected guests arrive. Because trust me – once people try these cookies, they’re going to ask you to make them again. And again. And again.

The Cookie That Made Me Believe in Holiday Magic