Raspberry White Chocolate Cookies

These raspberry white chocolate cookies are exactly what you didn't know you needed. I'm not a huge fan of white chocolate, but oh man. These cookies are SO GOOD. Like dangerously good. Half the batch may or may not have been consumed the day they were made... 

Anyway, even if white chocolate is not your favorite, I know you'll love these cookies. They have crisp, buttery edges, soft, gooey centers, and juicy raspberries in almost every bite. And if you get the GOOD white chocolate (not those fake "white chips"), you might even start to become a white chocolate fan🫢

For more white chocolate recipes, try White Chocolate Cranberry Cookies, Caramelized White Chocolate Covered Pretzels, and Mini Blueberry Cream Cheese Chantilly Tarts.

Ingredient Notes

• All-Purpose Flour: You'll need about 1 ½ cups of high-quality unbleached flour. 
• Leavener: Most cookies use baking soda (and sometimes cornstarch as well) for the leavener, but after lots of research and testing, it turns out baking powder creates cookies with soft & thick centers and crisp edges!
• Butter: Bring your butter to room temperature quickly by cutting it into cubes and microwaving it for 10 seconds! If you're feeling extra fancy, try browning your butter and re-solidify it before creaming it with the sugars - like in these soft brown butter molasses cookies!
• Sugars: Just as all the best chocolate chip cookie recipes should, this recipe calls for both granulated sugar and brown sugar. 
• Vanilla: You can't make a good cookie recipe without vanilla!
• Egg: Be sure your egg is room temperature so it will incorporate into the batter properly.
• White Chocolate: True white chocolate contains at least 20% cocoa butter. I highly recommend using a true high-quality white chocolate, such as Valrhona or Callebaut. I used Valrhona's Ivorie 35%.
• Fresh Raspberries: Add about ¾ cup of fresh raspberries to the dough. If raspberries aren't in season, use frozen!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

This is a basic cookie recipe of creaming together the butter & sugars, adding an egg & vanilla, mixing in the dry ingredients, then gently folding in the extras - in this case it's white chocolate and fresh raspberries! All in all, these cookies come together about an hour (including 30 minutes of freeze time). 

P.S. Don't skip the freeze time! This is a softer dough, so the freeze time is essential to making the cookies spread just enough to achieve crisp edges and slightly thick, soft centers. 

For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the dough. Combine the flour, baking powder, and salt and set aside. Then cream together the butter and sugars, mix in the egg and vanilla, and combine the wet and dry ingredients gently. Fold in the white chocolate and raspberries.

STEP 2: Scoop and freeze. Using a cookie scoop, portion out the cookie dough onto a prepared baking tray and freeze for 30 minutes.

STEP 3: Bake. After freezing, bake the cookies for 14-16 minutes or until golden.

Expert Baking Tips

• True white chocolate contains at least 20% cocoa butter. I highly recommend using a true high-quality white chocolate, such as Valrhona or Callebaut. I used Valrhona's Ivorie 35%.
• Do not skip the freeze time! It is essential to achieve a thicker cookie with crisp, golden edges and soft centers.
• Store these cookies in an air-tight container for up to 3 days. Alternatively, you can freeze the portioned cookie dough or the baked cookies for up to three months.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x