These raspberry white chocolate cookies have the perfect balance of bright tartness and creamy sweetness, with vibrant flavor from freeze-dried raspberries and a subtle hint of toffee from the brown butter. Fresh from the oven, they’re irresistibly soft and gooey, then crisp up around the edges and develop a chewy bite as they cool—making them the ultimate weekend bake!
✨Recipe Highlights
- FLAVOR: freeze-dried raspberries pack an unbeatable punch of flavor! Creamy white chocolate contrasts beautifully, while brown butter elevates these cookies from ordinary to extraordinary.
- TEXTURE: soft and gooey fresh out of the oven, then crispy and chewy as they cool.
- EASE: slightly more advanced due to the brown butter, but I’ve included a video in my How to Make Brown Butter post to help.
- MIX IT UP: swap out the freeze-dried raspberries with freeze-dried strawberries or blueberries to change up the flavor, as well as your choice of chocolate chips.
Key ingredients
The photo below shows all the ingredients you’ll need to make these white chocolate and raspberry cookies. As always, you can find the full ingredient list with quantities in the recipe card.
- Sugar: I used both brown and granulated sugar. Brown sugar helps with chewiness and granulated sugar provides crispiness.
- Leavening agents: I have both baking soda and baking powder in the cookie dough. Baking soda helps the cookies spread, promotes browning and makes them chewy, while baking powder creates a little lift.
Which type of raspberries is best?
I love raspberries for their tartness, but fresh ones spoil quickly and can sometimes lack flavor. Freeze-dried raspberries solve both problems—they’re packed with intense flavor, last longer, and are incredible in desserts like these white chocolate raspberry cookies or my beloved raspberry truffles.
Freeze-dried raspberries deliver vibrant flavor without adding excess moisture to the cookie dough. I recommend avoiding fresh or frozen raspberries in this recipe, as they add too much moisture, resulting in a soggy texture that’s far from ideal.
If you can’t find freeze dried raspberries locally, you should still be able to purchase it online. If you cannot get your hands on it at all, I would recommend stirring some raspberry jam through the cookie dough. However, I cannot guarantee the result since I haven’t tested this idea.
Pro tips for perfect raspberry white chocolate cookies
For detailed instructions with step-by-step photos, skip straight to the recipe card.
- Exact measurement matters – adding too much flour can dry out the cookies while adding too little flour will result in cookies that spread too much. Using a kitchen scale for measuring ingredients makes the whole process a lot easier. But if you don’t have a scale, make sure to fluff the flour, scoop and level.
- Avoid overmixing – gluten develops during mixing giving baked goods structure but also making them dry, so make sure not to overmix.
- Chill the dough – resting the dough in the refrigerator allows the browned butter to re-solidify which helps curb spreading. It also allows the flour to hydrate properly and the flavor to develop – making these cookies more delicious.
- Err on the side of underbaking – these cookies should come out of the oven with the middle underbaked. They will continue to bake with the residual heat on the baking sheet as they sit for 10-15 minutes after coming out of the oven. This ensures your raspberry and white chocolate cookies are soft and chewy instead of dry and hard.
- Make them bakery style – these cookies can be made into larger cookies using a large (¼ cup) cookie scoop instead. You just need to increase the baking time to 15 minutes.
Storing and freezing instructions
Storing baked cookies: To keep these bright raspberry white chocolate cookies fresh, store them in an airtight container for 3 to 5 days. To keep them softer for longer, add a slice of sandwich bread to the container, keeping it to the side or add a piece of parchment paper to keep the bread from sticking to the cookies.
Storing cookie dough: Got extra cookie dough? Keep it in the fridge for 3–4 days or freeze for up to 6 months! Just scoop onto a parchment-lined sheet, freeze until firm, then toss the dough balls into a freezer bag. When you’re ready to bake, no need to thaw—just add 30 seconds to a minute of bake time for perfectly golden edges and a gooey center.
📖 Recipe card
Raspberry white chocolate cookies
Equipment
- Cookie Scoop
Ingredients
- 8 oz unsalted butter (227 g, browned)
- 1 ¼ cup brown sugar (250 g)
- ¼ cup granulated sugar (48 g)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour (300 g)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup white chocolate chips (172 g)
- 1 ⅓ cup freeze dried raspberries (one 1.25 oz bag, 35 g)
Instructions
- Brown the butter: place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and set aside to cool.8 oz unsalted butter
- Once the butter has cooled down, add sugar to it, and beat with the paddle attachment for at least 2 minutes until light in color.1 ¼ cup brown sugar, ¼ cup granulated sugar
- Add the eggs, vanilla extract, and continue beating for at least another 2 minutes until fluffy and creamy.2 large eggs, 1 teaspoon pure vanilla extract
- In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary. Don't overmix to prevent getting dry cookies.2 ¼ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon kosher salt
- Add the white chocolate chips and freeze dried raspberries, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips and raspberries throughout the cookie dough.1 cup white chocolate chips, 1 ⅓ cup freeze dried raspberries
- Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking. Chilling the dough allows the butter to re-solidify, the flour to hydrate and the flavor to develop.
- Preheat the oven to 350°F.
- Place 8 dough balls on a baking sheet (3 along the top and bottom edges and 2 in the middle), about 2 inches apart, and bake 1 batch at a time for 12 minutes, until the outer edges of the cookies start to turn golden and the middle is still slightly underbaked. Err on the side of underbaking to ensure the cookies are soft and chewy instead of dry and hard.
- Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.
Notes
- To get perfectly round cookies: scoot the edges toward the center using a spatula or a large round cookie cutter, right when the cookies come out of the oven and are still soft.
- Make them bakery style: you can use a large (¼ cup) cookie scoop to make larger cookies, this should yield about 18 cookies. Increase the baking time to 15 minutes.
- Storage: the raspberry white chocolate cookies will last 3-5 days stored in an airtight container at room temp.
- Make ahead: the cookie dough can be kept frozen for up to 6 months, once portioned. You can bake from frozen and increase baking time by 30 seconds to 1 minute.
Nutrition
More recipes using freeze-dried fruits
- Freeze-dried fruits are wonderful added to truffle filling, try these pineapple truffles and strawberry truffles.
- These Strawberry Shortbread Cookies are made with freeze-dried strawberries giving them a lovely pink color.
- These pretty Strawberry Cupcakes have freeze-dried strawberries as well as fresh strawberries in the cupcake batter and freeze-dried strawberries again in the strawberry cream cheese frosting.
- And this amazing 6” Lemon Blueberry Cake has freeze-dried blueberries in the prettiest purple frosting.
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