Raspberry White Chocolate Cookies
Soft and chewy, these Raspberry White Chocolate Cookies combine the sweetness of raspberries with the creamy richness of white chocolate!
COLORFUL AND FLAVORFUL COOKIES
These Raspberry White Chocolate Cookies are so thick and chewy. They are a pretty pink marbled cookie dough with bright pops of white chocolate chips. If you love cookies with fruit, you’ll love these easy homemade cookies. Plus, these adorable cookies are quick to make and ready in under a half hour. Perfect for Valentine’s Day!
FREQUENTLY ASKED QUESTIONS:
Many cookie recipes call for either (or both) baking powder or baking soda. However, when this recipe was tested using them, the cookies turned out more cake like. I was going for thick and chewy raspberry cookies, so this recipe worked best without either baking soda or powder. As you can see, they turn out fantastic.
I do not recommend using fresh raspberries because they’ll release too much of their liquid, too quick, messing with the cookie batter and ruining the texture of the cookie. I suggest using frozen raspberries since they’ll release the moisture from the berries much slower while baking and you’ll have cookies with a nice texture. It can seem confusing, but just stick to the frozen berries. That’s what worked best when I tested this recipe.
Also, I should note that you will always get more consistent results using the frozen raspberries. They are picked at the peak of ripeness, then frozen. I am never sure why folks think fresh is always better than frozen but it just isn’t the case. Fresh raspberries can vary in tartness for many reasons: how long they’ve been sitting out, how far they had to travel, etc. can all affect levels of freshness and sweetness.
Nope! No need to go through the extra work. I just suggest that you fold the frozen raspberries in carefully to the dough, don’t just mix them in with an electric mixer or they’ll burst and create all pink cookies, not the marbled effect you would get otherwise.
This ultimately depends on what size cookie scoop you use. I have found that I can get anywhere between 26-30 cookies from one batch.
Store your cookies in an airtight container at room temperature for up to 3-5 days.
Keep them longer by freezing for up to 2-3 months.
Thaw at room temp before serving. Freezing the cookies may slightly change the texture, but they’ll still be delish!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – forgot to take out your butter to soften it to room temperature? See my post on How to Soften Butter Fast.
- granulated sugar and light brown sugar – you could use all white sugar but I found adding the light brown sugar made these cookies softer.
- large egg – if you have time, allow the egg to come to room temperature, this allows it to mix into the batter easier.
- almond extract- you could use vanilla extract in its place, but I taste tested it both ways and my taste testers overwhelmingly loved the almond the most.
- all-purpose flour – do not measure flour directly from the flour bag or you will end up with way too much flour in your cookies (which will make them dry) since it ends up getting compacted in your measuring cup. Pour some flour into a bowl and stir it up with a fork. Then dip in your measuring cup and scoop up some flour (do not pack or force it in) then take the flat side of a butter knife and scoop off the excess. This will get you the most accurate measurement if you do not have a kitchen scale.
- white chocolate chips – these could be swapped for chopped white baking chocolate or white chocolate chunks if needed.
- frozen raspberries – see my FAQ’s above on why it must be frozen raspberries.
HOW TO MAKE RASPBERRY WHITE CHOCOLATE COOKIES
Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside. In a large bowl, using an electric hand mixer or stand mixer, cream the butter with the white and brown sugar until fully combined and fluffy.
Next, add in the egg and almond extract and mix until combined. Slowly add in the flour (a little at a time) until a smooth dough forms. Do not over mix or this can make your cookies tough.
Add in the white chocolate chips and mix well. Gently and carefully fold in the frozen raspberries. I do not recommend using a hand or stand mixer.
Using a 1 ½ Tablespoon cookie scoop, scoop the cookie dough into balls and place on the prepared baking sheet. You want about 1 ½ inches between each cookie and the sides of the pan.
Optional- you can add extra white chocolate chips to the tops of the cookie dough balls just to make them look pretty, like I did. But this is NOT necessary if you don’t want to. Bake only one baking sheet at a time for 14-17 minutes or until just golden brown on the edges. Baking one sheet at a time results in more evenly baked cookies.
Cool for 5 minutes before moving to a cooling rack or serving warm.
CRAVING MORE RECIPES?
Raspberry White Chocolate Cookies
Ingredients
- ⅔ cup salted butter softened to room temperature
- ⅔ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup white chocolate chips
- 1 ⅓ cup frozen raspberries
Instructions
- Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside.
- In a large bowl, using an electric hand mixer or stand mixer, cream ⅔ cup salted butter with ⅔ cup granulated sugar and ½ cup light brown sugar until fully combined and fluffy.
- Next, add in 1 large egg and 1 teaspoon almond extract until combined.
- Slowly add in 2 cups all-purpose flour (a little at a time) until a smooth dough forms. Do not over mix or this can make your cookies tough.
- Add in 1 cup white chocolate chips and mix well. This is usually best done by hand.
- Gently and carefully fold in1 ⅓ cup frozen raspberries. I do not recommend using a hand or stand mixer.
- Using a 1 ½ Tablespoon cookie scoop, scoop the cookie dough into balls and place on the prepared baking sheet. You want about 1 ½ inches between each cookie and the sides of the pan. *See Notes Below
- Bake only one baking sheet at a time for 14-17 minutes or until just golden brown on the edges. Baking one sheet at a time results in more evenly baked cookies.
- Cool for 5 minutes before moving to a cooling rack or serving warm.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Optional- you can add extra white chocolate chips to the tops of the cookie dough balls just to make them look pretty, like I did. But this is NOT necessary if you don’t want to. Bake only one baking sheet at a time for 14-17 minutes or until just golden brown on the edges. Baking one sheet at a time results in more evenly baked cookies.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Great cookie. Got so many compliments on how delicious they are.