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Raspberry White Chocolate Cookies

These Raspberry White Chocolate Cookies are soft, chewy cookies filled with creamy white chocolate and bursts of tart raspberry flavor. Perfect for cookie ideas, holiday baking, and elegant homemade desserts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • Cookie Dough
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup white chocolate chunks or chips
  • ¾ cup raspberries fresh or frozen
  • Optional Add-Ins
  • Freeze-dried raspberries
  • White chocolate drizzle
  • Lemon zest

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add egg and vanilla extract and mix until smooth.
  5. Gradually add dry ingredients into wet ingredients and mix until combined.
  6. Fold in white chocolate chunks gently.
  7. Carefully fold raspberries into the dough without overmixing.
  8. Scoop spoonfuls of dough onto prepared baking sheets, leaving space between cookies.
  9. Optional: top with extra white chocolate pieces before baking.
  10. Bake for 10–12 minutes until edges are lightly golden and centers remain soft.
  11. Allow cookies to cool on baking sheet for several minutes before transferring.
  12. Drizzle with melted white chocolate or top with freeze-dried raspberries if desired.

Notes

  • Frozen raspberries work well and help prevent excess spreading.
  • Slightly underbake for soft and chewy cookies.
  • Chill dough briefly if it becomes too soft.
  • Store cookies in airtight container up to 5 days.
  • Freeze cookie dough balls up to 2 months.