These White chocolate and Raspberry Cookies are thick and scrumptious, they are thick with fresh raspberry flavour and sweet white chocolate chips.
Why these cookies are great:
- Punchy flavor – made with raspberries so the flavors are fresh and vibrant
- Frozen raspberries – made with frozen raspberries so there’s no need to buy fresh.
- No chill cookie recipe – there’s no need to chill these cookies, so you can have them made and eaten in less than an hour.
- Soft cookies – delicous soft centred cookies
Kitchen Equipment needed
- Electric mixer (either hand or stand mixer)
- Baking sheet (2 needed)
For full recipe, amounts and instructions for these White Chocolate and Raspberry Cookies, check out the recipe card below.
- Butter – for buttery cookies – unsalted and just softened but not very soft or melted
- Brown sugar – to help give these a deeper flavour and add to the softness
- White sugar – to crisp up the edges of these cookies
- Egg – a whole egg – remove this early so it’s at room temperature when it’s time to be used
- Flour – all purpose flour (plain four) measured correctly (refer to the tips section below)
- Baking soda – also called bicarb soda
- Salt – great to balance out the sweetness of the chocolate and cookies
- Corn starch – also called corn flour to help keep these cookies extra soft
- White Chocolate – use chips or chopped up white chocolate bars
- Frozen raspberries – take these out from the freezer right before you add them in, I used the smaller crushed bits at the bottom of the bag to get smaller even pieces that disperse throughout the cookie dough. You can use fresh raspberries instead, freeze-dried raspberries would work well too, thawing the raspberries creates a wetter batter and more cake like cookie, feel free to thaw the raspberries if that’s what you prefer.
How to make
1. Place the butter along with the white and brown sugar in a large mixing bowl to use with an electric hand mixer or the bowl of a stand mixer. Use the paddle attachment to beat until light smooth and creamy.
2. Add in the egg and vanilla and beat again until incorporated.
3. Pour in the dry ingredients (flour, bicarb soda, salt and corn starch). Beat in the flour mixture on a low speed until mixed through and the batter has formed into a dough.
4. Add the white chocolate chips into the cookie dough, mix well with a rubber spatula until the chocolate pieces are dispersed through the dough. Reserve some chocolate pieces to top the cookies with later. Add the raspberries in right from the freezer, don’t leave them to thaw, this makes for a prettier cookie that maintains a cookie texture and have little bursts of raspberry dispersed throughout the mixture. Add in the raspberries and give it a slight mix until they are dispersed through the dough. The batter will feel slightly wet.
5. Line the baking sheets with parchment paper. Working quickly, take 1 level tablespoon of dough and roll into balls (or use a 1 tablespoon cookie scoop). Place the cookie dough balls onto the cookie sheet leaving enough space between each one. Place some extra white chocolate chips onto the cookies if using.
TIP: Using 1 tablespoon of dough makes 24 x 5cm cookies, alternatively you could use 1.5 tablespoons of dough to make 18 cookies or 2 tablespoons of dough to make 12 larger cookies. Just add a couple of minutes onto the baking time.
6. Pre heat oven to 180c/350F. Place the cookies into the preheated oven and bake for 8-10 minutes. The cookies should be soft in the centre and lightly golden on the edges. The centres should be fairly soft as they will continue to cook and set on the baking tray.
8. Cool completely on the tray or cooling rack before serving.
Tips for making perfect cookies
Use these tips for best results when making these raspberry white chocolate cookies.
- Use room temperature ingredients to ensure everything mixes well together. To quickly warm up the egg you can place it in a bowl of hot (not boiling) water for 5 minutes to bring it to room temperature.
- Measure flour correctly by fluffing up the flour with your measuring cup before scooping and levelling the flour.
- Add extra chopped white chocolate chips (or reserve some) to place on the tops so that you can see all that chocolatey goodness.
- Don’t over bake the cookies, they should still be fairly soft in the centre, they will continue to bake and set while cooling. Mine took 10 minutes.
- Rotating a circle cutter of a similar size around the cookie will help shape them into a perfect circle if they’ve baked out of shape.
- Add the raspberries in while they’re still frozen, take them out of the freezer just before you add them in. This will ensure they stay in shape. If you do use thawed raspberries, it will give the cookies a more cake-y texture and the raspberries color will disperse throughout the cookie which won’t be as pretty.
- Use white chocolate chunks instead of chips
- Dark chocolate chips instead of white chocolate would make a great compliment to the raspberries
- Use milk chocolate chips instead of the white chocolate
- Blueberries or strawberries would work great instead of the raspberries
- Fresh berries instead of frozen
Store in an airtight container in room temperature for 3-5 days.
Once you’ve rolled or scooped your cookies, place them close together on a tray that fits in your freezer. Leave just enough space between each cookie so that they aren’t touching. Place them in the freezer for 1 hour to harden. Place the hardened cookies in a freezer safe ziplock bag for up to 3 months. Follow the recipe for baking instructions, they may have to bake for 1-2 minutes longer since they will be very frozen.
More Cookie Recipes:
- Toblerone Cookies
- Chocolate Shortbread Cookies
- Biscoff Stuffed Cookies
- Rose Shortbread Cookies
- Bonus Recipe – Ruby Chocolate Chip Cookies from Upstate Ramblings
White chocolate raspberry Cookies
- 115 g unsalted softened butter 1/2 cup
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1⅓ cup all purpose flour
- ½ tsp baking soda bicarb soda
- 2 tsp corn starch corn flour
- ¼ tsp salt
- 3/4 cup white chocolate chips some extra for topping the cookies
- 3/4 cup frozen raspberries remove from the freezer and add in just before you need them, use the crushed bits for smaller more even pieces
- Preheat oven to 180c/350F, 10-15 minutes before they're ready to bake.
- Line 2 flat cookie sheets/trays with parchment/baking paper.
- Place butter, brown sugar and white sugar into the bowl of the mixer or bowl for hand mixer and beat until light and creamy.
- Add in egg and vanilla and beat till combined.
- Add in flour, bicarb soda, salt and corn starch/flour and beat until mixed through.
- Place the white chocolate chips into the dough and mix through with a spatula or spoon until the chocolate is dispersed throughout the dough.
- Remove the frozen raspberries from the freezer and add in. Gently mix again to get the raspberries mixed through the dough.
- Take 1 tablespoon of mixture and roll into balls. Alternatively, use a 1 tablespoon cookie scoop.
- Place onto prepared cookie sheets leaving about 1 inch between each cookie to allow for spreading. I fitted 12 on each tray. Place the reserved white chocolate chips on the top of cookies if using.
- Place in the oven for 9-11 minutes.
- Cookies are ready when the edges are starting to turn golden in colour and the centres are still soft. The cookies will continue to cook and set on the tray after baking so it's best to take them out before they are baked through.
- Cool down completely before serving.