White Chocolate Raspberry Cookies Recipe


 White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies
White Chocolate Raspberry Cookies

These white chocolate Raspberry Cookies are soft and chewy are easy to make in 20 minutes, white chocolate and raspberries are a great combination; white chocolate adds a sweet richness to the cookies and pairs so well with berries. These cookies can be made year-round just because we have the option of frozen raspberries, dried will also do.


For up to 3 months these cookies can be frozen, but instead of freezing the baked cookies freeze the dough and bake freshly straight from frozen, these cookies will be lost long for 1 week at room temperature kept in an airtight container.


Prep Time: 10mins

Cook Time: 10mins 

Total Time: 20mins

Course: dessert

Cuisine: American




¼ cup dried crushed raspberries

1 cup white chocolate chips

2 cups all-purpose flour

2 tsp cornflour

½ cup unsalted butter, melted

¾ cup brown sugar

¼ granulated sugar

1 egg

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

2 tsp vanilla extract




Preheat the oven to 350 degrees F line the baking tray with parchment paper, you can use a silicone mat.

In a bowl whisk the dry ingredients; flour, baking powder, baking soda, cornflour, and salt, in another bowl, whisk the butter and sugar until combined, add the egg, and vanilla extract mix to incorporate well.


Fold in the dry ingredients to wet ingredients and mix just to combine, add the white chocolate chip, and raspberries, and form the dough. Make the bolls using the hands by taking 1or 1.5 tablespoon dough, instead of rolling the dough into the bolls using the cookie scoop to drop the dough onto the sheet.


Bake the cookies for 8-11 minutes or until the edges turn brown and center look set for soft cookies don’t over bake, let the cookies cool on the baking sheet for about 10 minutes then transfer to the wire rack to cool completely.



 Measuring the flour is crucial to learn; take the flour and level off the top with a knife or the most accurate option is to weigh. The problem of flattening cookies could be solved by refrigerating the cookies' dough.


You can experiment with the recipe substitute the raspberry with strawberry or cranberry. Berries make the cookie dough wet resulting in flattened cookies and making it difficult to handle the dough; the best way is to use the berries amount according to the recipe.




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