These raspberry white chocolate cookies are chewy and buttery cookies. They are full of white chocolate chips and frozen raspberries. These cookies can be made in 20 minutes and they are a no chill recipe!
When I was recipe developing these raspberry white chocolate cookies, I couldn't decide if I should do frozen raspberries or freeze dried raspberries.
I decided to frozen to get a strong punch! Since they are frozen, I made these into a simple easy recipe that require no chill time.
The best part about these cookies are the white chocolate chips! You can never go wrong with white chocolate cookies! This recipe is perfect for Valentine's Day or the holiday season.
Why You Will Love This
- Easy no chill recipe- This recipe is super easy to make. You don't need a mixer. They can be baked in 20 minutes!
- Frozen raspberries- These cookies are full of frozen raspberries. Which means you can make these any time of the year!
- White chocolate chips- The white chocolate chips combined with the raspberries are a match made in heaven!
- Unsalted butter- Melt the butter in the microwave, then let it cool slightly. Too hot of butter will greatly affect the texture of the cookies.
- Brown sugar- I used light brown sugar.
- Egg + Egg yolk- Since the raspberries have so much liquid, I reduced one of the eggs to an egg yolk.
- Raspberries- Pull the frozen raspberries out 10 minutes before baking to slightly thaw.
- White chocolate chips- Use a good quality like Ghirardelli.
Step By Step Instructions
Here is how to make and bake these bakery-style cookies.
STEP 1: Preheat the oven. Place parchment paper on two prepared baking sheets (cookie sheets). Preheat the oven to 350F.
STEP 2: Melt the butter. Melt the butter to allow it to slightly cool before you use it. Also, pull the raspberries out at this point too.
STEP 3: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour, baking powder, baking soda, and salt.
STEP 4: Mix the wet ingredients. In a large bowl, mix the melted butter, brown sugar, and white sugar together. Then, add in the pure vanilla extract, egg, and egg yolk. Use a whisk to mix it together.
This recipe doesn't require a stand mixer or electric mixer!
STEP 5: Add the flour mixture. Add the flour mixture and use a rubber spatula to fold it in. Then, add in the frozen raspberries and white chocolate chips.
STEP 6: Scoop the dough. Use a large cookie scoop and scoop 3 oz cookie dough balls. Place 6 cookie dough balls per baking sheet.
STEP 7: Bake the cookies. The cookies need to be baked for 13-15 minutes. They will be lightly golden brown on the edges.
For best results, top with extra white chocolate chips.
STEP 8: Cool. Let the cookies sit on the hot pan for 5 minutes to continue to bake, then transfer to a cooling rack.
Expert Baking Tips
- The cookies need to be baked on parchment paper. This will reduce the spreading.
- Letting the raspberries thaw slightly, will let you to get more raspberry per cookie.
- After adding the raspberries, the dough will be wet. Don't worry this is normal!
- Using a large cookie scoop will let you get a more chewy texture in each cookie. There will still be a crisp edge though!
- If you want picture perfect cookies, don't forget to add those extra white chocolate chips on top.
- If you want a soft cookie, make sure to slightly underbake the cookies. They will continue to bake as they cool.
Yes you can! You can use them whole, or ground them up. You can also use fresh raspberries.
This has to do with the flour. You need to spoon and level the flour. If you stick the measuring cup straight in, this will compact it down leading to thick cookies.
Yes you can!
Your cookies could be flat because you over measured the raspberries. The berries provide too much moisture if there is too much.
Storing and Freezing
Store these white chocolate raspberry cookies in an airtight container. Store at room temperature up to 5 days.
Freeze the cookie dough balls by wrapping in plastic wrap or you can use a freezer bag. Freeze up to 30 days. Bake the cookies straight from frozen.
The baked cookies can be frozen. Freeze up to 30 days. Thaw for 1 hour before eating.
Other Cookie Recipes To Try
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Raspberry White Chocolate Cookies
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted
- ¾ cup Brown sugar packed light or dark
- ¾ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1 cup Frozen raspberries slightly thawed
- ¾ cup White chocolate chips Plus more on top of the cookies
- Melt the butter in the microwave. Let it cool for 10 minutes before using. At the same time, pull the frozen raspberries out to start to thaw.1 cup Unsalted butter, 1 cup Frozen raspberries
- Preheat oven to 350°F. Prep two cookie sheets with parchment paper.
- In a mixing bowl, sift the flour. Add in baking power, baking soda, and salt.2 ½ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
- In a separate bowl, mix the melted butter, sugar, and brown sugar. Add in the vanilla, egg, and egg yolk.¾ cup Brown sugar, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Add the dry ingredients. Use a rubber spatula to fold the dry ingredients in. Add in the frozen raspberries and white chocolate chips.¾ cup White chocolate chips
- Use a large cookie scoop to scoop 3 oz cookie dough balls. Place 6 cookie dough balls per cookie sheet.
- Bake the cookies for 13-15 minutes. Bake until the edges are light golden brown.
- Top the warm cookies with more white chocolate chips. Let it sit for 5 minutes before transferring to a cooling rack.