Name: White Chocolate Raspberry Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 220 g all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 150 g softened butter (room temperature); 100 g brown sugar; 50 g granulated white sugar; 1 large egg (room temperature); 1 tsp vanilla extract; 150 g white chocolate, chopped or chips; 50 g freeze-dried raspberries, roughly broken up

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These white chocolate raspberry cookies are the perfect sweet treat — thick, soft in the center, with lightly crisp edges. I love how the creamy sweetness of white chocolate pairs with the tart punch of raspberries. Even better: with one simple trick, the dough holds its shape beautifully during baking, so I get perfect cookies every single time.

White Chocolate Raspberry Cookies

Why You’ll Love This Recipe

I keep coming back to this recipe for a few key reasons:

Perfect texture: Chilling the dough ensures the cookies stay thick and soft in the middle with a nice edge.
Delicious flavor combo: White chocolate and raspberry are a classic match — sweet meets fruity with a touch of tang.
Simple process: Although the dough needs to rest a bit, the actual steps are quick and easy to follow.
Great for any occasion: Whether I’m baking for a party, a gift, or just for myself with a coffee – these cookies always fit.
Make-ahead friendly: I love freezing the dough balls for fresh-baked cookies anytime I want.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

220 g all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
150 g softened butter (room temperature)
100 g brown sugar
50 g granulated white sugar
1 large egg (room temperature)
1 tsp vanilla extract
150 g white chocolate, chopped or chips
50 g freeze-dried raspberries, roughly broken up

Directions

I start by mixing the flour, baking powder, and salt in a bowl.
In a separate large bowl, I cream the softened butter with the brown and white sugars until light and fluffy.
I beat in the egg and vanilla extract until fully combined.
Then, I gradually add the dry ingredients to the wet mixture and stir until just combined — I make sure not to overmix.
I fold in the chopped white chocolate and freeze-dried raspberries gently.
Here’s the key step: I cover the dough and chill it in the fridge for at least 30 minutes, ideally 1–2 hours. This keeps the cookies thick while baking.
I preheat the oven to 180°C (350°F) top/bottom heat and line a baking sheet with parchment paper.
I shape the chilled dough into balls (about 3–4 cm in diameter) and place them on the baking sheet, spacing them out. Lightly pressing them is optional — I prefer baking them as balls for thicker cookies.
I bake the cookies for 9–12 minutes. The edges should turn lightly golden while the centers still look soft.
After baking, I let them rest on the baking tray for 5–10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 16 cookies.
Prep time is around 20 minutes, plus 30–120 minutes chilling time, and 9–12 minutes baking time per batch.

Variations

I sometimes swap white chocolate for dark or milk chocolate for a richer flavor.
Adding chopped macadamia nuts gives them a delicious crunch.
A little lemon zest in the dough brings out the raspberry flavor even more.
I’ve also tried them with freeze-dried strawberries — just as tasty!

storage/reheating

I store cooled cookies in an airtight container at room temperature. They stay fresh for 3–5 days.
To enjoy warm, I pop them in the oven at 100°C (210°F) for 2–3 minutes.
I also freeze dough balls for later — no need to thaw, I just bake straight from the freezer with 1–2 extra minutes.

FAQs

Why did my cookies turn out flat?

I always make sure the dough is properly chilled — that’s the key. Using butter that’s just softened (not melted) and creaming it well with sugar also helps. And I don’t skip the rest time in the fridge.

Can I use fresh raspberries instead of freeze-dried?

I wouldn’t recommend it. Fresh raspberries contain too much moisture and would throw off the texture. Freeze-dried berries give the same flavor without making the dough wet.

Why leave cookies on the tray after baking?

That short rest lets the cookies finish baking from residual heat. If I move them too soon, they fall apart. A few minutes on the tray gives them structure.

Can I make this recipe vegan?

I haven’t tested a vegan version yet, but with plant-based butter, an egg substitute, and vegan white chocolate, it might work. I’d just make sure the dough texture stays firm.

What if my dough is too hard after chilling?

That’s normal! I let it sit at room temperature for 5–10 minutes so it softens slightly — then it’s easy to scoop and shape.

Conclusion

These white chocolate raspberry cookies are pure comfort in cookie form — crispy on the edges, soft in the middle, with fruity and creamy bursts in every bite. That simple chill time makes all the difference. I’m always amazed at how delicious and reliable they are. If you’re a fan of bakery-style cookies, I think you’ll love making (and eating) these as much as I do. Happy baking!