These White Chocolate Raspberry Cookies are a burst of flavor. Tart raspberries meet velvety white chocolate for a match made in heaven. Like my Lemon Blueberry Cookies, these are so easy to make and they are absolutely gorgeous.
I tested these cookies a few times over the weekend and they got gobbled up by every family member that stopped over. Even though there isn't many raspberries in the cookies, they add a really distinct tart flavor to the mix. They are so yummy!
This recipe is absolutely perfect for Christmas cookies, so make sure to add it to your cookie list! For another fruit inspired cookie, check out these Strawberry Jam Thumbprints.
Why You'll Love This Recipe:
- It's the perfect blend of sweet, rich chocolate meets tart raspberry!
- They are so easy to make & take about 30 minutes from start to finish.
- I absolutely love this recipe for Christmas cookies.
Raspberries- Tart & sweet fruit that pairs really well with white chocolate. Make sure the berries are fresh and not mushy to avoid coloring the entire cookie pink.
Unsalted Butter- I'm usually a slacker on using unsalted butter, but I do believe in it when making cookies. It produces a nice, pure cream like taste.
Brown Sugar and White Sugar-Create the ideal blend of flavor and texture.
Baking Soda-Assists in the rising process and helps produce a softer cookie.
All Purpose Flour-The bulk of the cookie ingredients and also helps the cookies to rise.
Egg-helps with texture, taste, and to bind the cookie ingredients together.
Salt & Vanilla Extract-For additional flavor.
White Chocolate Chips- The star of the show as it melts to perfection in the oven and makes a creamy, rich, buttery bite!
Additions & Substitutions:
If you aren't crazy about fruit, try my White Chocolate Chip cookie recipe.
Want to add nuts, try adding ½ cup of roughly chopped macadamia nuts. Mix these in with the chocolate chips before adding in the raspberries.
Looking for other fruit instead of raspberries, try chopping up 2 strawberries into small pieces instead of the raspberry.
I've seen freeze dried raspberries used in these type of cookies. I personally like fresh and haven't tested these, but it is an option. You could also use frozen raspberries for the recipe. I do think fresh has more flavor though!
How to Make White Chocolate Raspberry Cookies:
Step 1: Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. Pull the raspberries apart into very small pieces and place the plate in the freezer until ready to use.
Step 2: In a medium sized bowl, whisk together the flour, salt and baking soda. Set aside.
Step 3: Into a stand mixer or a large bowl (if using a hand mixer), add in the butter, granulated sugar and brown sugar. Cream together on medium speed for 2 minutes, scraping down the sides of bowl as needed. Mix until light and fluffy.
Step 4: Pour in the egg and vanilla and continue to mix on medium low speed until combined. Reduce speed to low and slowly pour in the dry ingredient bowl. Sprinkle in the white chocolate chips until mixed in well.
Add in the raspberries from the freezer and carefully stir just to incorporate throughout the batter. Over stirring will cause the batter to turn pink.
Step 5: Use a spoon to pick up the dough, about 1 and ½ tablespoons worth, and use one hand to form it into a ball like shape. This just helps to not make a mess with the raspberries. Repeat with all the cookies. You should end up with 18-20 cookies, 9-10 on each cookie sheet.
Step 6: Bake on a cookie sheet, lined with parchment paper, for 13-15 minutes. Sprinkle the tops with a little sea salt if desired. Enjoy!
- Do NOT over mix the raspberries in or the batter will turn pink.
- Make sure the butter is softened and the egg is room temperature for the best textured cookie!
The raspberries don't really freeze in the 15 minutes of preparing the cookies. They just firm up enough, so that we can avoid them turning into mush when stirred into the cookie dough.
These cookies are incredibly soft with just the right amount of chewiness.
These cookies taste fresh up to 3 or 4 days after they are made. That makes these a great option for Christmas cookies. Santa will love them!
The flavor is there without using a whole bunch of them. Raspberries naturally have seeds and I don't like a ton of seeds in my cookies, so I use less. I would not recommend using more than 10, even if you don't mind seeds. It will turn the batter pink.
Allow the cookies to cool completely. Store in a sealed container or gallon sized ziplock for up to 3 to 4 days.
Freezing the Cookies:
If you are freezing the dough, use within 3 months. You may need to add a few additional minutes of cook time when baking. Make sure to keep on eye on them so they don't burn.
More Holiday Desserts You Will Love:
If you tried this White Chocolate Raspberry Cookie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print