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Home » Cookie Recipes

Feb 9, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

Raspberry White Chocolate Cookies

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Pinterest pin for raspberry white chocolate cookies.

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!

Raspberry white chocolate cookies on a wire rack.

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.

If you are looking for more cookie recipes, try Small Batch Chocolate Chip Cookies, Biscoff Butter Cookies, and Mini M&M Cookies.

Jump to:
  • Why You Will Love This
  • Ingredient Notes
  • Step By Step Instructions
  • Expert Baking Tips
  • FAQ
  • Storing and Freezing
  • 📖 Recipe

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!
Raspberry white chocolate cookies on a parchment paper.

Ingredient Notes

  • 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.

Wet ingredients in a bowl.
Dry ingredients in a glass bowl with fillings on top.

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.

Cookie dough in a glass bowl
Cookie dough ball on a cookie sheet.

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.
Cookies on parchment paper.

FAQ

Can I use freeze dried raspberries?

Yes you can! You can use them whole, or ground them up. You can also use fresh raspberries.

Why didn't my cookies spread?

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.

Can I use semi-sweet chocolate chips?

Yes you can!

Why do I have flat cookies?

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.

Freezing

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.

Close up of cookie.

Other Cookie Recipes To Try

  • White Chocolate Toffee Cookies
  • Cinnamon Pecan Chocolate Chip Cookies
  • Peanut Butter Chocolate Chip Cookies

Make sure to leave me a star review below!

Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

📖 Recipe

Raspberry white chocolate cookies on a wire rack.

Raspberry White Chocolate Cookies

Stephanie Rutherford
These raspberry white chocolate cookies are a no chill recipe. They are a chewy and buttery cookies full of white chocolate chips and frozen raspberries.
5 from 20 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Course Dessert
Cuisine American
Servings 15 large cookies
Calories 318 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

Flour- Make sure it is spooned and leveled or use a kitchen scale. Compacted flour can lead to cookies that don't spread.
High altitude baking- Add an extra 2 tablespoon of flour.

Nutrition

Calories: 318kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 220mgPotassium: 68mgFiber: 1gSugar: 26gVitamin A: 398IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword chewy, cookies, no chill, raspberries, white chocolate cookies
Tried this recipe?Let us know how it was!
« Strawberry White Chocolate Cheesecake
Gooey Cookies and Cream Cinnamon Rolls »

About Stephanie Rutherford

Reader Interactions

Comments

  1. Jamie says

    March 15, 2022 at 9:37 pm

    5 stars
    These cookies are the perfect combination of raspberries and white chocolate.

    Reply
  2. Mog Fitz says

    February 26, 2022 at 9:44 am

    5 stars
    These cookies baked like a dream. They were super easy to make, look beautiful and taste like heaven. 10/10 fantastic recipe!

    Reply
  3. Jesse Levy says

    February 20, 2022 at 4:09 pm

    5 stars
    Amazing!

    Reply
    • Diana says

      February 22, 2022 at 1:24 pm

      Amazing!
      But why do you use melted butter in some recipes and room temperature in others? Is there a problem if I use it at room temperature in this recipe?

      Reply
      • Stephanie Rutherford says

        February 22, 2022 at 3:42 pm

        When I make a no chill recipe, I use melted butter with baking soda and baking powder. For a chill recipe, I use softened butter and baking soda. So, I recommend trying these with the melted butter!

        Reply
  4. Sara says

    February 19, 2022 at 9:10 am

    Looks delicious!! Can i use fresh raspberries instead?

    Reply
    • Stephanie Rutherford says

      February 21, 2022 at 9:52 am

      Yes you can!

      Reply
  5. Hannah says

    February 13, 2022 at 3:25 pm

    5 stars
    Stephanie always post the most beautiful delicious looking recipes!! This recipe in particular is absolutely delicious & so festive for Valentine’s Day.

    Reply
  6. Lana says

    February 10, 2022 at 5:42 pm

    5 stars
    These cookies are so easy to make!

    Reply

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