Quick Summary
White Chocolate Raspberry Cookies- soft and chewy cookies filled with white chocolate chips and freeze dried raspberries. Easy to make and no chilling required! You will love these sweet and pretty cookies!
How do you feel about white chocolate? I am a fan. I love white chocolate macadamia nut cookies, white chocolate pretzels, white chocolate cranberry cookies…and eating a handful of white chocolate chips right out of the bag.
I especially love these White Chocolate Raspberry Cookies. The white chocolate and raspberry combo is perfection. The sweet white chocolate pairs so well with the tart raspberries.
I use freeze dried raspberries for this recipe. I try to always keep a few bags in the pantry so I can make these cookies year round. They are a great dessert for summertime, Christmas time, Valentine’s Day, or anytime.
The cookies are soft, chewy, sweet, and tart! You don’t have to chill the dough and they turn out perfectly every single time. They are pretty to serve and delicious to eat.
The next time you are craving cookies, bake a batch of White Chocolate Raspberry Cookies. They are delightful.
Table of Contents
Cookie Ingredients
- Flour– use regular, all-purpose flour.
- Baking soda & Baking powder– always check the date to make sure they are fresh.
- Sea salt– for the dough and for sprinkling on top.
- Butter– unsalted butter, at cool room temperature. You never want your butter too warm or your cookies will spread out too much and be greasy.
- Sugar– brown sugar and granulated sugar.
- Eggs– I always use large eggs for baking cookies.
- Vanilla extract– a must for cookies!
- Almond extract– optional, but I LOVE the hint of almond in these cookies. Almond extract is strong so only use a little bit.
- White chocolate chips– I prefer this brand.
- Freeze dried raspberries– I prefer freeze dried raspberries over fresh raspberries for this recipe. Fresh raspberries tend to get too juicy and mushy. You can buy freeze dried raspberries here. Freeze dried strawberries would also be good.
How to Measure Flour for Cookies
This is how I measure flour for all of my cookie recipes.
- First, fluff the flour with a spoon.
- Next, spoon the flour into a measuring cup. DO NOT PACK THE FLOUR. If you pack the flour, your cookies will be puffy and dry.
- Use a knife to level off the flour.
I know using a scale is the most accurate way, but I prefer the fluff, spoon, and level method.
How to Make White Chocolate Raspberry Cookies
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer, beat together the butter and sugars until creamy and smooth. Use a spatula to scrape down the sides of the bowl as you go.
- Add the eggs, vanilla, and almond extract, if using. Mix until combined.
- With the mixer off; add all the dry ingredients. Mix on low until just combined, don’t over mix.
- Stir in the white chocolate chips and freeze dried raspberries.
- Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat. Make sure you leave about 2-inches in between each cookie dough ball.
- Bake for 10-12 minutes or until set around the edges but still soft in the center. Remove from the oven and sprinkle with sea salt.
- You can gently press a few extra white chocolate chips and freeze dried raspberry pieces on top of the cookies to make the extra pretty.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
What Are the Best Cookie Sheets?
I like using half sheets when baking cookies. My favorites are the Williams Sonoma Goldtouch Pro Nonstick Non Corrugated Half Sheet, which are my top pick in my roundup of the best cookie sheets. They’re pretty and gold and you can get them at Williams Sonoma. I also like these aluminum Nordic Ware Commercial Baker’s Half Sheets that you can get at Amazon.
How to Store
Store the cooled cookies in an airtight container at room temperature for up to 4 days. Don’t refrigerate or the cookies will dry out.
How to Freeze
You can freeze the baked cookies in a freezer bag or freezer container for up to 3 months. Eat frozen or thaw and then enjoy!
You can also freeze the cookie dough balls. Scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.
More Cookie Recipes
- White Chocolate Macadamia Nut Cookies
- Chocolate Chip Cookies
- Triple Chip Chocolate Cookies
- Kitchen Sink Cookies
- M&M Cookies
- Cowboy Cookies
Find all of our Cookie Recipes HERE!!
White Chocolate Raspberry Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 cup white chocolate chips
- 1 cup freeze dried raspberries
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
- Add the eggs, vanilla, and almond extract, if using. Mix until combined.
- With the mixer off, add all the dry ingredients. Mix on low until just combined, don’t over mix.
- Stir in the white chocolate chips and raspberries.
- Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat. Make sure you leave about 2-inches in between each cookie dough ball.
- Bake for 10-12 minutes or until set around the edges but still soft in the center. Remove from the oven and sprinkle with sea salt. You can gently press a few extra white chocolate chips and freeze dried raspberry pieces on top of the cookies to make the extra pretty.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
This flavor combo sounds amazing and these are so pretty!
Thank you!
I made these and they turned out nicely! The perfect cookie for summer. I would recommend having a good amount of extra freeze dried strawberries on hand to place on top.
Glad you enjoyed the cookies.
Where can I find the freeze-dried raspberries?
I link them in the post. I buy them at Target. If you can’t find them, freeze dried strawberries are good too.
These were great! My 10 year old made them mostly on her own. We had to use freeze-dried strawberries instead of raspberries because that what we could find at the store. Can’t go wrong with strawberries and white chocolate! Will definitely make these again!
So awesome!!
the cookie are black????
taste good tho