Raspberry and White Chocolate Chip Cookies – Soft, Sweet, and Bursting with Flavor

If you’re looking for the perfect cookie that’s sweet, tangy, soft, and slightly chewy, these Raspberry and White Chocolate Chip Cookies are for you! Packed with juicy raspberries and creamy white chocolate chips, these cookies are bakery-quality treats that are simple to make at home.

Why You’ll Love This Recipe

Fresh, fruity flavor from real raspberries
Creamy sweetness from white chocolate chips
‍ Easy one-bowl recipe—no mixer needed!
❄️ Freezer-friendly dough for anytime cookie cravings

These cookies are a fun twist on classic chocolate chip cookies, with a vibrant look and irresistible flavor combo.

Ingredients

Here’s what you’ll need for about 20–24 cookies:

½ cup unsalted butter, softened
½ cup granulated sugar
⅓ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup white chocolate chips
1 cup fresh or frozen raspberries (do not thaw if frozen)

Instructions

1. Cream the Butter and Sugars

In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, mixing until smooth.

2. Add the Dry Ingredients

Stir in the flour, baking soda, and salt until just combined. Do not overmix.

3. Fold in the Good Stuff

Gently fold in white chocolate chips and raspberries. Be careful not to mash the raspberries too much—this gives the cookies that beautiful swirl of red.

4. Scoop and Chill

Scoop tablespoon-sized balls onto a parchment-lined baking sheet. Chill for 30 minutes for best results.

5. Bake to Perfection

Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until edges are golden and centers are set. Cool on the pan for 5 minutes before transferring to a wire rack.

Expert Tips

Use frozen raspberries to reduce bleeding and help keep cookie dough firm.
Do not overmix the dough after adding raspberries.
Want thicker cookies? Chill the dough longer—up to 2 hours.
Swap-ins: Try dark or milk chocolate chips for a flavor twist.

Storage & Freezing

Store cooled cookies in an airtight container at room temperature for up to 4 days.
Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.

Frequently Asked Questions

Q: Can I use dried raspberries?
A: Yes! Freeze-dried raspberries work well and reduce excess moisture, though they give a more concentrated flavor.

Q: Why did my cookies spread too much?
A: Make sure your butter isn’t too soft, and don’t skip the chilling step.

Q: Can I double the batch?
A: Absolutely! This recipe scales well. Just mix in batches to avoid overworking the dough.

Final Thoughts

These Raspberry and White Chocolate Chip Cookies are everything a great cookie should be—tender, sweet, and studded with juicy berries and melty white chocolate.

Simple enough for beginners but impressive enough for a special event, this recipe will be your new go-to when you’re craving something fruity, rich, and unforgettable.