Dreamy white chocolate raspberry cookies – tender and buttery, these delectable treats are generously studded with creamy white chocolate chips and bursts of fresh raspberries. Satisfy your sweet tooth with the best white chocolate raspberry cookies! (This recipe is gluten-free.)
Sweet white chocolate and tart raspberries are a mouthwatering combination in these raspberry white chocolate cookies. With golden brown edges and a gooey center, you’ll love pulling these apart. Each soft, chewy morsel is a treat for the taste buds!
Reasons This White Chocolate Raspberry Cookies Recipe Works
- Easy to Make! Make your cookie dough in just 10 minutes, let it chill in the fridge for an hour then pop in the oven for another 10. It is that simple!
- Beautiful Presentation! Whether you’re making this for a cookie swap, celebrating Valentine’s Day, or want something sweet these are just as vibrant with color, as they are in taste.
- Amazing Flavor! This recipe uses fresh raspberries for a bright taste that complements the rich sweetness of white chocolate. All of this bold flavor is packed into a chewy brown sugar cookie.
Ingredients You’ll Need
- Melted butter: Butter in liquid form is much easier to combine with other ingredients.
- Egg: This is a binding ingredient.
- Sugar: Use a combination of brown sugar and white sugar. The brown sugar has more moisture, imparting a molasses flavor and chewy texture.
- Gluten-free flour: Use a gluten-free flour that contains xanthan gum. If you’re not sensitive to gluten, use regular all-purpose flour. Measure accurately for the best texture.
- Salt: This enhances the overall taste of the cookies. Without it, it just tastes like something is missing.
- Baking soda: Not to be mistaken with baking powder, this leavening agent helps the cookies brown, spread, and rise.
- Vanilla extract: This ingredient is a baking staple and adds a warm taste of vanilla.
- Fresh raspberries: The acidity in the berries mellows the sweetness of the white chocolate.
- White chocolate chips: Alternatively, use your favorite white chocolate bars broken into chunks.
Best Raspberries for Baking
Some white chocolate raspberry cookie recipes use frozen raspberries or freeze-dried raspberries instead of fresh. These are alternative options when the fruit is out of season. (Raspberries are harvested between June and October.)
Our top choice is fresh because of the flavor and texture it provides. But frozen berries work too for similar results.
Freeze-dried raspberries are more expensive than the other two options. It also yields a crispier cookie because it lacks moisture.
How to Make White Chocolate and Raspberry Cookies
- MIX. Softened butter, vanilla extract, eggs, brown sugar, and white sugar in a large bowl until well combined.
- WHISK. In a separate bowl, whisk together flour, baking soda, and salt.
- COMBINE. Gradually add the dry ingredients to the wet mixture, being careful not to overmix.
- FOLD. Gently fold in white chocolate chips and chopped raspberries.
- CHILL. Place the dough in the freezer for 1 hour or refrigerate overnight.
- BAKE. Preheat the oven to 350°F (175°C), line baking sheets with parchment paper, and drop rounded dough balls onto them. Bake for 10-12 minutes until the edges are lightly golden.
- COOL. Allow the cookies to cool on the baking sheets briefly before transferring to a wire rack to cool completely. Finally, enjoy!
Tips To Nail the Recipe
- The longer you chill the dough, the more flavor will develop. Once the ingredients are combined, let the dough rest in the fridge for at least 1 hour or overnight if time permits. This also gives the flour time to absorb more of the moisture so the cookies are thicker and chewier when baked. (This is especially important for gluten-free cookies.)
- Chilling the dough is essential for cut-out and rolled cookies because it helps maintain their shape. Firm dough prevents excessive spreading during baking, ensuring your cookies retain the desired form and structure
- You can use fresh or frozen raspberries. If using fresh, do not overmix so the color doesn’t bleed. And sometimes fresh raspberries hold more moisture, which will require an additional minute or two of baking time.
- You can use a kitchen mixer, hand mixer, or whisk to combine the ingredients to make the wet mixture. Electric mixers help to create a buttery luscious base.
Substitutions + Variations
- To Reduce The Sugar: Try using coconut sugar instead of brown and white sugar.
- To Make Vegan: Use vegan butter. Replace the egg with 1/4 cup apple sauce and use vegan white chocolate.
- Raspberry Jam: Add 1 tablespoon of seedless jam to the cookie dough mixture for extra flavor and a beautiful swirl.
- Add Nuts: For a nice crunch, add macadamia nuts.
Once the cookies have completely cooled, store them in an airtight container at room temperature for up to 4 days. We don’t recommend storing them in the fridge because they’ll dry out.
To freeze, store them in a freezer-safe bag in the freezer for up to 3 months. Thaw them at room temperature.
Why do raspberry cookies go green?
It is a natural chemical reaction that sometimes occurs during baking. When exposed to high pH levels (like those in baking soda and baking powder) or oxygen while baking, the cookies may turn green. It’s less likely to happen when a recipe has a quick baking time (like this one) but if it occurs, they are still safe to eat.
Why are my raspberry cookies blue?
When baking powder is combined with fresh raspberries, they give the cookies a slight blue tint. This recipe uses baking soda instead. This is also less likely to happen if you use freeze-dried raspberries and aluminum-free baking powder.
How many calories are in a raspberry and white chocolate cookie?
One cookie is 192 calories.
What is the secret to gooey white chocolate raspberry cookies?
Gooey cookies need high moisture content. Using brown sugar and fresh raspberries contributes to this. Avoid overmixing so the cookies don’t become tough. Chilling the dough also helps to solidify the fats, making them spread more during the baking process.
I Hope You Enjoy This Easy White Chocolate Raspberry Cookies Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Dessert Recipes To Try!
- Gluten-Free Pumpkin Snickerdoodle Cookies
- Double Chocolate Chip Cookies
- Lemon Blueberry Bread
- Easy Strawberry Sorbet
- Easy Air Fryer Pears
- Easy Stuffed Nutella Cookies
White Chocolate Raspberry Cookies (Gluten-Free)
- 1/2 cup melted butter
- 1 egg
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 cups gluten-free flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tbsp vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
Cream Butter and Sugar:
- In a large bowl, whisk together the softened butter, vanilla extract, eggs, brown sugar, and white sugar. Mix until combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in White Chocolate and Raspberries:
- Gently fold in the white chocolate chips and chopped raspberries into the cookie dough.
Rest the Dough:
- Place the dough into the freezer for 1 hour, or in the fridge overnight.
- When ready to bake, Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, leaving space between each.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may still seem soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!