White Chocolate Raspberry Cookies

These white chocolate raspberry cookies are soft, chewy cookies filled with white chocolate chips and tart raspberries! An easy, no-chill cookie dough that bakes thick and chewy. 

If you know me, you know that dark chocolate holds a special place in my heart. But something about the combination of white chocolate and raspberry always has me reaching for more. These cookies have a soft, buttery cookie base with gooey white chocolate and fresh raspberries. These cookies are so beautiful they are perfect for bake sales, holiday parties, or Valentine’s Day! 

Raspberries are great for so many fun flavor combinations! They are bright and tart and complement many flavors. Take my easy lemon bread pudding, chocolate raspberry cake, raspberry rhubarb crumble, or the absolutely show-stopping red velvet raspberry trifle.

Professional Tips for Making White Chocolate Raspberry Cookies

• Use cold but pliable butter. The butter should be soft enough that you can press your finger in it but still feel cold to the touch. I usually cut it up, scale it, and then let it soften while I measure everything else. I finish softening it in the mixer with the paddle. You can hold your hands outside the bowl to gently warm faster. Too soft, and you’ll need to chill for thick cookies.
• Keep the raspberries in the freezer until you add them to the dough. Softened raspberries blend into the dough, which may alter its texture. Because the dough is thick (because of the cold butter), the raspberries will squish and turn the dough pink. You can use fresh raspberries that you have frozen or store-bought frozen raspberries. I used store-bought, but I picked through the bag to keep out any excess ice crystals or freezer-burned raspberries. They worked phenomenally, but I did take that extra minute to be choosy. 
• Scoop with a cookie scoop and don’t roll them into balls. The heat of your hands will thaw the berries and make a mess of the dough ball. Simply scoop them onto the baking sheet and bake in the preheated oven.

Ingredients & Substitutions

• All-purpose flour: All-purpose flour has just the right amount of gluten to make a soft, chewy, and thick cookie.
• Baking powder 
• Baking soda
• Kosher salt
• Granulated sugar
• Light brown sugar: Light brown sugar adds sweetness and moisture, keeping the cookies softer while adding a light molasses flavor. You can use dark brown sugar, but the flavor will be slightly more robust.
• Unsalted Butter: The butter should be cold but pliable to keep the cookie from spreading too much in the oven. 
• Egg: The whole egg adds fat, moisture, and leavening. The fat from the egg yolk adds richness and helps keep the cookie chewy. 
• Vanilla extract 
• White chocolate chips: Just like I have said in the white chocolate macadamia nut cookies, the quality of the white chocolate plays a significant role in the overall flavor of the cookie. I prefer Ghirardelli Classic White Chocolate Chips or Guittard if you want to splurge. Honestly, Tollhouse also makes a good white chocolate chip.
• Frozen raspberries

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

Variations

• Use a different berry or fruit. Change the frozen raspberry for blackberries, blueberries, sliced strawberries, cherries, or even cranberries. 
• Change up the chocolate. Switch it up with dark chocolate, milk chocolate chunks, semi-sweet chocolate chips, or a chopped white chocolate bar.  
• Add some zest. Zest some lemon, orange, or lime into the sugar and let it sit while you scale the remaining ingredients.

How to Make Chewy White Chocolate Raspberry Cookies

Use these instructions to make the perfect thick and chewy white chocolate raspberry cookies every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven to 325°F convection (with the fan) or 350°F conventional (without the fan). I do prefer convection for these cookies and their cousins, thick chocolate chip cookies!

Step 2: Line two baking sheets with parchment paper and set aside. 

Step 3: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set dry ingredients aside. 

Step 4: In the bowl of a stand mixer fitted with the paddle attachment, finish softening the butter, if needed.

Step 5: Add the granulated and light brown sugar to the butter in the stand mixer and mix on medium-low until a smooth paste forms. Scrape down the sides and the paddle, then stir again. 

Step 6: Add the egg and vanilla extract and mix on medium until lightened. Due to the cold butter and (typically) a cold egg, I recommend scraping down the bowl several times during this step to encourage an even incorporation. 

Step 7: Reduce the mixer to low speed and slowly add the flour mixture, one large scoop at a time.

Step 8: Once the dough comes together, add the chocolate chips and mix on low to distribute. 

Step 9: Add the frozen raspberries straight from the freezer and fold them in. This is a balancing act between perfectly distributed raspberries and softening and discoloring the dough! If you mix too long, the raspberries will break apart, soften, and squish. There isn’t anything wrong with that, but they won’t look like mine! 

Step 10: Scoop using ¼ cup cookie scoop (each of my cookies weighed between 61-65g) directly onto parchment lined baking sheets about 2 inches apart. 

Step 11: Bake immediately in the preheated oven for 16-18 minutes. Mine were baked for 18 minutes. They had a nice crunch to the bottom but were soft and chewy in the center. I think they could have done with a minute less. 

Step 12: Cool on a cooling rack or eat them gooey and warm!

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed, thick, and chewy cookie recipes, like the best oatmeal raisin cookies, red velvet cookies, peanut butter M&M cookies, and the rich double chocolate chip cookies!