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
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Fresh, fruity flavor from real raspberries
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Creamy sweetness from white chocolate chips
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Easy one-bowl recipe—no mixer needed!
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❄️ 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:
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½ cup unsalted butter, softened
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½ cup granulated sugar
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⅓ cup brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1½ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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¾ cup white chocolate chips
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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
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Use frozen raspberries to reduce bleeding and help keep cookie dough firm.
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Do not overmix the dough after adding raspberries.
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Want thicker cookies? Chill the dough longer—up to 2 hours.
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Swap-ins: Try dark or milk chocolate chips for a flavor twist.
Storage & Freezing
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Store cooled cookies in an airtight container at room temperature for up to 4 days.
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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.

Raspberry and White Chocolate Chip Cookies
Description
These cookies combine the tangy brightness of raspberries with the smooth sweetness of white chocolate chips. They’re slightly crisp on the outside and soft on the inside — ideal for afternoon snacks, cookie swaps, or simply indulging your sweet tooth.
Ingredients
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1 cup (226g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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¾ cup (165g) packed light brown sugar
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2 large eggs
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2 tsp vanilla extract
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2 ½ cups (312g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 cup (170g) white chocolate chips
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1 cup (125g) fresh or freeze-dried raspberries (not frozen)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large mixing bowl, cream butter and sugars together until light and fluffy.
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Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually mix dry ingredients into the wet until combined.
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Gently fold in white chocolate chips and raspberries, being careful not to overmix (especially if using fresh raspberries).
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Scoop dough using a cookie scoop (about 2 tablespoons each) and place on prepared baking sheet, spacing about 2 inches apart.
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Bake for 10–12 minutes, or until edges are lightly golden. Centers should still look soft.
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Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Freeze-dried raspberries hold their shape better and avoid adding moisture.
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Don’t overbake! The cookies will continue cooking slightly as they cool.
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You can chill the dough for 30 minutes for thicker cookies.