If you’re craving something sweet, soft, and totally irresistible, these White Chocolate Raspberry Cookies are the treat you need. Each bite bursts with creamy white chocolate and tangy raspberries — a perfect balance of flavors that feels straight from a bakery.
These cookies come together in less than an hour and require no special skills. They’re ideal for weekend baking, holiday gifting, or a cozy night treat. Once you bake them, your kitchen will smell heavenly, and everyone will be asking for seconds!
Why You’ll Love These Cookies
These cookies are golden on the outside and soft in the middle. The white chocolate chips add creamy sweetness, while freeze-dried raspberries provide a lovely tart contrast. They’re simple to make yet taste gourmet — perfect for impressing guests or treating yourself.
Plus, they’re vegetarian-friendly and can be customized with your favorite mix-ins like macadamia nuts or dried cranberries.
Simple Ingredients for Bakery-Style Flavor
You only need a few pantry staples to make these cookies shine:
- 1 stick salted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup cake flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups white chocolate chips
- 1 cup freeze-dried raspberries
How to Make White Chocolate Raspberry Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars in a large bowl until light and fluffy.
- Add egg, yolk, and vanilla extract. Beat until combined.
- In another bowl, whisk flours, baking powder, baking soda, and salt.
- Combine wet and dry ingredients, mixing just until a dough forms.
- Fold in white chocolate chips and freeze-dried raspberries gently.
- Scoop dough into balls and place on the prepared baking sheet.
- Bake for 10–12 minutes until the edges are golden and centers are soft.
- Cool on the pan for a few minutes before transferring to a rack.
Baking Tips for the Perfect Cookie
- Do not overmix the dough; it keeps cookies soft and chewy.
- Use freeze-dried raspberries, not fresh — they won’t bleed color.
- Chill the dough for 15 minutes before baking for thicker cookies.
- Store cookies in an airtight container for up to 5 days.
A Sweet, Tangy Treat for Every Occasion
These White Chocolate Raspberry Cookies are a dreamy dessert for any season. They’re festive enough for holidays yet simple enough for weekday cravings. Whether enjoyed warm with coffee or packed as a gift, they’ll make everyone smile. 💕🍪
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Irresistible White Chocolate Raspberry Cookies 🍪 – Soft, Sweet & So Easy to Make!
- Total Time: 45 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy White Chocolate Raspberry Cookies bursting with creamy white chocolate and tart raspberries. Perfectly sweet, easy to make, and totally irresistible!
Ingredients
1 stick Salted butter, softened
1/2 cup Brown sugar
1/4 cup Granulated sugar
1 large Egg
1 Egg yolk
1 tsp Vanilla extract
1 1/4 cups All-purpose flour
3/4 cup Cake flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 1/2 cups White chocolate chips
1 cup Freeze-dried raspberries
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter, brown sugar, and granulated sugar until fluffy.
3. Add egg, egg yolk, and vanilla; beat until smooth.
4. In another bowl, whisk flours, baking powder, baking soda, and salt.
5. Mix dry ingredients into wet until just combined.
6. Fold in white chocolate chips and freeze-dried raspberries gently.
7. Scoop dough onto baking sheet.
8. Bake for 10–12 minutes, until edges are golden.
9. Cool on pan for 5 minutes before transferring to a rack.
Notes
Use freeze-dried raspberries to prevent excess moisture.
Chill dough before baking for thicker cookies.
Store in an airtight container for up to 5 days.
Add macadamia nuts or cranberries for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
