These buttery Raspberry white chocolate Cookies have soft and chewy centers, and crispy edges; They’re super easy to make and they’re loaded with white chocolate and fresh raspberries.

The flavor combo between the sweetness of the white chocolate and tartness of the raspberry is ridiculously tasty!

Ingredients you’ll need for these delicious cookies

This is a list of ingredients that you’ll need and that can be found in any big grocery stores:

• Brown sugar. It will not only help sweeten your cookies, but give them a softer texture
• Granulated sugar. Sweetens your cookies and helps making those beautiful crispy edges
• Egg. I use 1 egg and 1 egg yolk in this recipe. The addition of the yolk helps make chewy cookies.
• Vanilla extract. Good quality, pure vanilla extract goes a long way
• All-purpose flour. Make sure to use the level method to measure the flour. Read below for more details!
• Unsalted butter. Good quality butter makes a huge difference in this recipe! make sure you use it at room temperature, that is, when you press it and make a small indent with your finger. If your finger goes all the way through, butter is too soft
• Baking soda. This is your leavener, and it will help the cookie dough to rise
• Salt. Salt helps enhance flavors, and I’ve found it makes a whole lot of a difference when I don’t add it to my recipes or when I don’t add enough
• White chocolate. I used both White chocolate chips and white chocolate chunks. Feel free to use whichever you like! if using white chocolate bars, just cut them in small chunks and use instead.
• Raspberries. I used fresh raspberries for this recipe. Make sure they’re clean and completely dry before using

Find a recipe card at the bottom of this post with detailed instructions and quantities for each ingredient.

How to make this white chocolate raspberry cookies recipe

Start by lining your cookie sheet with parchment paper and set aside.

Over a large bowl, mix butter and sugars in medium high speed for about 1 minute. Whisk in egg, egg yolk and vanilla extract.

Add dry ingredients (flour, baking soda and salt) and mix until just combined. Do not over mix!

Using a rubber spatula, fold in very gently the fresh berries and white chocolate, so the raspberries don’t break and bleed into the batter turning it pink.

Scoop the batter with a 3 tablespoon large cookie scoop into cookie dough balls and place them in a large baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.

Pre-heat the oven to 350 Fahrenheit. Place cookie dough balls 4 inches apart from each other in your prepared baking sheet, and bake for 10-15 minutes, or until you have a golden brown and crisp edge on your cookies. While the first batch is baking, make sure the rest of your dough balls are kept refrigerated.

Optional, for perfectly round cookies: As soon as your cookies are out of the oven, use a circular cookie cutter slightly bigger than your cookies (or anything circular and hollow) and make a circular motion to swirl the cookies around inside the cookie cutter. You can also use a spatula to push in the uneven edges until you have a perfectly round cookie.

Let cookies cool completely before moving them around.

Expert tips for the perfect cookie

• When flour is measured using a measuring cup, it should be measured using the level method. This means, using a spoon and scooping the flour into your measuring cup without compacting it, then using the back of a knife to level it.
• If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 3 minutes.
• After the flour mixture is added to the wet ingredients, make sure to mix the dough until just combined. Once the flour is added and mixed with the wet ingredients, the gluten proteins are activated and they start developing. Over mixed dough can result in hard and cakey cookies.
• Make sure the oven temperature has reached 350 F before popping the cookies in. Do not start baking them until your oven is set to the correct temperature.
• For better results, bake one cookie sheet at a time, placed in the middle rack of your oven.
• For chocolate pools on top of your cookies, add a few chocolate chips or chocolate chunks on top of your cookie dough balls before baking.

Why didn’t my cookies spread as much?

The main reason cookies don’t spread is excess flour. Make sure you measure the flour correctly, using a spoon and scooping the flour into your measuring cup, then leveling it with the back of a knife.

Why did my cookies flatten out too much?

There are a few reasons you cookies could’ve flattened out:

• If your cookies have excess moisture. If you’re washing your berries right before using them, make sure they are completely dry before adding them to the batter. Also, raspberries release moisture, so adding more than 1/2 a cup could contribute to excess moisture in your batter.
• You did not chill the dough for enough time or did not chill the dough at all. Chilling the cookie dough solidifies the butter, so it will take longer to bake when cool and the cookies will spread less.
• If your butter is too soft. Room temperature butter means that when you press it with your finger you make a small indent, and butter is still lightly cool, not warm to the touch. If your finger sinks all the way through, refrigerate the butter for a bit until hard enough to use.

Can I use freeze-dried raspberries or frozen raspberries instead?

Yes, you can! feel free to substitute the fresh raspberries for freeze-dried or frozen raspberries, using the same amount called for in the recipe.

Can cookie dough be frozen?

Yes, cookie dough can be frozen for up to 2 months. Make sure to freeze the scooped dough balls and place them in an airtight container, separating them with parchment paper between each layer so they don’t stick between each other. When ready to bake, pop them directly into your oven frozen, adding a couple more minutes to your baking time.

Can I prep the cookie dough ahead of time?

You can prep the dough ahead of time and refrigerate your cookie dough balls for up to 24 hours.

How to store your baked cookies

Store your cookies in an airtight container, at room temperature and away from any heat sources for up to 3 days.

Can I freeze my cookies?

You can freeze your baked cookies in an airtight container for up to 2 months.

Here’s a video of these Easy Raspberry white Chocolate Cookies so you can see up-close this dessert.

Take a look at the links below for more cookie recipes.

Soft Sugar Cookies with Buttercream Frosting

Funfetti Sandwich cookies with Raspberry Filling

Raspberry Shortbread Cookie Recipe

Sugar Cookie Bars with Cream Cheese frosting

Tahini Chocolate Chip Cookies

If you make this recipe, please be sure to give it a star rating and leave a comment below!