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4.44 from 23 votes

White Chocolate Raspberry Cookies

Recipe from Two Peas and Their Pod

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 30 cookies
Calories: 193kcal



  • 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.


Calories: 193kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 127mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg