White Chocolate Raspberry Cookies (2024)

Mouthwatering White Chocolate Raspberry Cookies are the perfect blend of sweet and tart. A buttery cookie dough stuffed with creamy white chocolate chips and bursts of flavor from frozen raspberries. This easy cookie recipe is unique and delicious.

Aren’t these pretty cookies just adorable? Just wait until you taste them! Insanely delicious. White chocolate raspberry cookies are the perfect “anytime” cookie, but are especially wonderful around Valentines Day. The bright red fruit mixes with the cookie dough to create a lovely pink and red colors — and the flavor is even better than how yummy they look!

The sugary sweetness of white chocolate just goes so well with tart fruits. That’s why white chocolate cranberry cookies are so popular! It just balances out the tart bite of the fruit and leaves the most lovely combination of flavors. These white chocolate and raspberry cookies are so easy to make and will become a family favorite recipe in no time.

Why You’ll Love White Chocolate Raspberry Cookies

• With minimal prep time it takes less than a half hour to make these raspberry white chocolate cookies from scratch. So easy and so tasty!
• These are the perfect cookies for bake sales, cookie swaps, and parties. They’re so pretty on a plate and will catch the attention of anyone looking for a unique sweet treat to try.
• Make these cookies with minimal ingredients and minimal effort. There’s nothing too extravagant in this recipe and it’s simple enough for anyone to be able to make.

Ingredients for White Chocolate and Raspberry Cookies

• Light brown sugar – I love the rich flavor that this brings out in these cookies!
• White granulated sugar – Use simple granulated white sugar along with brown sugar to sweeten these cookies to perfection.
• Almond extract – If you do not have almond extract, you can use a bit of vanilla extract. However, the slight nutty flavor that almond extract adds a great touch to the white chocolate and raspberry flavors.
• Egg – Allow the egg to come to room temperature before mixing it into the cookie dough.
• Frozen raspberries – Feel free to use fresh raspberries, but I find that it is much easier to work with frozen raspberries. There is less smushing and exploding of fruit as I mix the dough together!
• Salted butter – If you only have unsalted butter, I recommend adding a pinch of salt to the cookie dough mixture to help balance out the sweetness.
• White chocolate chips – Grab a bag of your favorite white chocolate chips to make these delicious cookies. You could also use white chocolate chunks.
• All purpose flour – For best results, I recommend using a high quality all purpose flour.

How to Make White Chocolate Raspberry Cookies

Begin by preheating your oven to 350 degrees Fahrenheit and then line two baking sheets with parchment paper and set them to the side.

Add the salted butter, white sugar, and brown sugar to a large mixing bowl or the bowl of a stand mixer. Beat with a hand mixer or stand mixer until well combined.

Mix in an egg and the almond extract and beat until smooth.

Slowly add the flour to the wet ingredients and combine until a smooth dough forms. Be careful not to over mix.

Pour the white chocolate chips into the dough and mix well.

Gently fold the frozen raspberries or fresh berries into the cookie dough with a mixing spoon or silicone spatula.

Scoop the cookie dough into about 1 ½ Tablespoon balls. Roll them gently and then place onto the previous prepared baking sheets. Leave about 1 ½ inches between each cookies.

Bake for 14-17 minutes until the cookies are just golden brown on the edges.

Cool for 5 minutes on the pan and then move to a cooling rack to cool completely.

How to Store Leftover White Chocolate and Raspberry Cookies

Store leftover cookies in an airtight container at room temperature for 3-4 days. You can also freeze leftover cookies! Just transfer them to a freezer bag or airtight container and store in the freezer for 1-2 months. Allow to thaw before eating.

Can I make this cookie dough ahead of time?

I personally prefer to make the dough and bake immediately since waiting will allow the raspberries to soften. However, storing the cookie dough in the fridge or freezer before baking shouldn’t effect the bake too much! You can store cookie dough covered in the fridge for about a day.

Or, make the cookie dough balls, freeze them on a cookie sheet and then transfer to an airtight container. Then you can freeze them for 2-3 months and bake whenever you’re ready for a warm and gooey cookie!

Can I use regular chocolate instead of white chocolate?

Of course! Dark chocolate pairs really well with raspberries and would be super tasty in this recipe. But you could also use semi-sweet chocolate or milk chocolate if you prefer.

This tasty white chocolate raspberry cookie recipe is one for the books! I hope you love it as much as we do!

More Cookies Recipes You’ll Love!

• What’s better than a regular cookie? A cookie bar of course! Make these extra fun Monster Cookie Bars for a unique dessert.
• Apple Peanut Butter Cookies are a yummy treat that is perfect for the fall season.
• Ricotta Cookies are perfectly fluffy, moist, and have the most delicious flavor. Such a fun recipe!
• Need to save some oven space? Then make these super easy and crazy good No Bake Cookies.