White Chocolate Chunk Raspberry Cookies
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Soft, chewy, and bursting with flavor! These white chocolate raspberry cookies are made with our classic cookie base, chunks of sweet white chocolate, and juicy raspberries.
White Chocolate Raspberry Cookies
While my mom and I are dark chocolate lovers through and through, I must admit that these raspberry cookies have us changing our mind!
Last Valentine’s Day, we shared some strawberry chocolate chip cookies and they quickly became a reader favorite. Of course, we knew we needed to share something equally as special AND delicious. And, before you say that you don’t like white chocolate, trust us on this one. This cookie will totally change your mind! Imagine sinking your teeth into a soft, tender, buttery cookie that’s loaded with fresh, tart raspberries, gooey, sweet, and creamy pools of white chocolate…It’s the perfect contrast of flavors AND textures that will surely become your new favorite cookie.
These White Chocolate Raspberry Cookies Are:
- Delicious, taste tester-approved, with hardly a crumb leftover.
- Inspired by our other reader-favorite cookies!
- Soft-baked with deliciously crisp edges.
- Easy AND quick to make. No refrigeration and no electric mixers needed for this recipe.
- Perfectly balanced between tart raspberries and sweet white chocolate.
Bonus? This cookie dough freezes easily and bakes without any issues. Additionally, the baked cookies freeze and thaw flawlessly, tasting just as fresh as the day you baked them!
The Key Ingredients In These White Chocolate Raspberry Cookies
Using high quality, fresh ingredients is the ultimate way to achieve that better-than-a-bakery cookie that will have everyone asking for more. Trust me, the splurge on ingredients is SO worth it!!!
- Salted Butter – While adding richness, tenderness, flavor, and structure, salted butter eliminates the need for additional salt.
- Brown Sugar – Creating moist, chewy cookies, brown sugar both sweetens and helps them spread.
- Granulated Sugar – In addition to sweetening, granulated sugar helps with the structure and creates crispy edges.
- Eggs – Acting as the binder that holds the dough together, egg also contributes to the tenderness.
- Vanilla Extract – Adding a subtle undertone, vanilla extract is the perfect choice to enhance the flavor.
- All Purpose Flour – Using plain all purpose flour is the way to go here. The protein content gives the dough the structure it needs.
- Baking soda – Contributing to the rise and structure, baking soda also helps these cookies spread.
- White Chocolate Chunks – We chopped up a white baking bar instead of using chips. It has a richer flavor and creamier texture, which is what we wanted in this recipe.
- Fresh Raspberries – Fresh raspberries give a bright, tangy pop of flavor that helps to balance out the sweetness of the white chocolate.
What Kind Raspberries Should I Use For This Recipe?
We have tested this recipe with three kinds of raspberries, which means you can enjoy the most delicious way raspberry cookies without ever having to stress. So, what were the results?
Frozen raspberries are way too moist as they begin to thaw, which threw off the proportions in our cookie and made a total mess. Freeze-dried raspberries are the next best thing. Though, we found that sometimes, they can become dried out and burn in the oven due to a lack of moisture. Finally, fresh raspberries…well, what more can I say other than the fresh raspberries were absolute perfection!
What’s The Best White Chocolate To Use?
If you want delicious pools of melty white chocolate, you need to use a high quality white chocolate baking bar. Regular baking chips are designed to hold their shape when baked, but if you use a chopped bar or a high quality white chocolate chip (like Ghirardelli or Guittard!), you are guaranteed to have pools of melted chocolate with every bite!
How To Make White Chocolate Raspberry Cookies (In Two Simple Steps!)
Step 1: Make the dough
In a large bowl, whisk butter and sugars together.
Add eggs and vanilla, beating until fully incorporated and smooth.
Stir in flour and baking soda.
Fold in chocolate and raspberries.
Step 2: Portion & bake
Use a 3 Tablespoon scoop to portion dough onto prepared pans. Bake for 16-18 minutes, or until set and browned on the bottom.
A Few Tips To Keep In Mind!
- Make sure your raspberries are firm and not soft/mushy. Also, be sure to thoroughly wash and dry them. Any excess moisture may cause these cookies to not bake properly.
- Be sure to follow this recipe exactly. It is crucial for success!
- Press a few extra chocolate chunks into your cookies before baking. It adds a little extra goodness to every bite!
- Use a light colored sheet pan and be sure to line it.
FAQ’s
We found during testing that frozen strawberries add too much moisture to the cookie dough. This recipe really only works if fresh raspberries are used.
Of course! Follow the recipe through step 8 and place portioned cookie dough on a lined sheet pan. Place in the freezer and freeze until solid. Once solid, place in a freezer-safe zip-top bag.
If you would like to keep these cookies from spreading as much, you can refrigerate the dough for 30 minutes – 1 hour before baking. It’s best to portion the dough beforehand and then refrigerate.
If the cookies are dry and/or crumbly, this may have been caused by the cookies being over-baked or the flour was over-measured.
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When you make these White Chocolate Chunk Raspberry Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
White Chocolate Chunk Raspberry Cookies
Ingredients
- 1 cup salted butter, melted
- 9 Tablespoons brown sugar
- ⅞ cup granulated sugar
- 2 large eggs, room temperature
- 1⅛ teaspoons vanilla extract
- 2¼ cups all purpose flour*
- ½ teaspoon baking soda
- 1¼ cups white chocolate chips
- 3 cups fresh raspberries, rinsed and dried
Instructions
- Heat oven to 350℉.
- Line 3-4 sheet pans with parchment paper. Set aside.
- In a large bowl, whisk butter and sugars together.
- Add eggs and vanilla, beating until fully incorporated and smooth.
- Stir in flour and baking soda.
- Fold in chocolate and raspberries.
- Use a 3 Tablespoon scoop to portion dough onto prepared pans.
- Bake for 16-18 minutes, or until set and browned on the bottom.
- Allow to cool on pans.
Notes + Tips!
Tried & Tested Substitutions You Can Make:
- If you don’t have a white chocolate baking bar, you can use white chocolate chips.
- If you don’t have salted butter, you can use unsalted. Just remember to add 1/3 teaspoon of salt with the dry ingredients.
Tips For Success:
- Room temperature is about 70℉.
- Use an oven thermometer to ensure accurate cooking temperatures.
- 1 1/4 cups white chocolate = 1 ten ounce bag or 2 ½ baking bars.
- 3 cups fresh raspberries = 2 six ounce containers.
- When mixing the melted butter and sugars together, make sure the mixture isn’t too hot before adding the eggs! You may need to let it cool slightly, about 1-2 minutes, before adding the eggs.
- Make sure the egg is completely incorporated before adding the flour.
- It’s best to use light-colored sheet pans to bake these cookies, as a darker sheet pan may cause the bottoms to burn.
- Tap the sheet pans on the counter as the cookies come out of the oven. This helps ensure beautiful crinkly cookies!
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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