White Chocolate Raspberry Cookies
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These white chocolate raspberry cookies are bursting with sweet berries and tons of white chocolate chips. They’re big, bakery-style cookies that are extra thick and verging on gooey in the middle. They taste gourmet and are perfect for Valentine’s Day!
**This post was updated January 2026 with new photos and an updated recipe for thicker, gooier cookies. I also updated the recipe to use freeze-dried raspberries as I find they consistently produce cookies that are thicker and more flavorful**
Rich white chocolate and sweet, juicy raspberries are such a delicious flavor combination and these cookies marry the two perfectly. The only time I’ve seen white chocolate raspberry cookies are in fancy bakeries where they change $5+ for a cookie – so I decided to make my own big, bakery-style white chocolate raspberry cookies.
These cookies are extra thick and verging on gooey in the middle and slightly crispy on the edges. Because they’re so thick, they’re loaded with tons of berries and white chocolate.
What Kind of Raspberries to Use
These cookies are made with freeze-dried raspberries. Freeze dried berries are real berries, that have had the moisture removed. I prefer to use freeze dried berries that are diced, or in individual drupelets, as opposed to whole berries. While whole berries will work, drupelets or diced berries give you raspberry flavor in every bite as opposed to just some bites with a large berry. If you do purchase whole freeze dried berries – you can crush them apart with your fingers or slice them.
While you could use fresh berries, they will add moisture into the dough causing the cookies to be thinner and can lead to inconsistent results. Note that I originally posted this recipe with the option of using fresh or freeze dried berries, but have since updated to recommend using freeze dried berries for the reasons listed above.
Baking Tips for Thick, Chunky, Bakery-Style Cookies
- Use All-Purpose Flour and Cake Flour. The addition of cake flour makes the cookies softer and more tender. I have included instructions for using entirely all-purpose flour and cornstarch in the recipe notes – but I highly recommend using cake flour if possible.
- Measure the Flour Correctly. Too much flour and the cookies will turn out dry, flavorless and crumbly. I highly recommend using a scale and weighing your ingredients for the most accurate results. If you don’t have a scale, whisk the flour first. Sift the cake flour first. Spoon the flour into dry measuring cups and level off the top. Do not use a liquid measuring cup.
- Use Cold Butter. Cold butter contributes to the cookies having slightly crispy edges and almost gooey centers. It also helps to keep the cookies thick. For easier mixing, cut the butter into small cubes first.
- Chill the Dough. Chilling the dough allows the flavors to meld together and creates taller cookies.
- Make Extra Big Cookie Dough Balls. I recommend using a 1/4 to 1/3 measuring cup or large ice cream scoop and weighing each dough ball. Mine weighed 3.5 ounces (100 grams) each. I do not need to flatten the cookie dough balls before baking.
- Bake at 375F (190C). While many cookie recipes bake at 350F, baking the cookies at a higher temperature makes the tops more golden brown and keeps the cookies taller.
For Smaller Cookies
I typically make big, bakery-style cookies with this recipe and get 16 cookies in total. If you’d prefer smaller cookies, then form them into dough balls with about 1.5 tablespoons of dough each. You’ll get about 36-42 cookies in total and they’ll need to bake for about 9-11 minutes at 350F (180C).
Storage & Make Ahead Tips
The bowl of cookie dough and chill in the fridge for up to 48 hours before forming into balls and baking. Cookie dough balls can also be frozen in a freezer bag for up to 2 months. Bake from frozen, as directed in the recipe. The cookies will likely need 1-2 extra minutes.
Baked and cooled cookies will keep in an airtight container at room temperature for up to 4 days (although fresh cookies are always best). Fully cooled cookies can also be frozen. I recommend wrapping each cookie individually, then placing in a freezer bag or container. Thaw in the fridge, then bring to room temperature before enjoying.
Big, chewy and bursting with sweet berries – these raspberry white chocolate chunk cookies taste gourmet. The flavor combination is absolutely perfect and they’re just a little different than your classic chocolate chip!
Looking for more raspberry & chocolate treats? Then be sure to try:
- Chocolate Cake with Raspberry Frosting
- White Chocolate Cheesecake – it’s perfect served with fresh raspberries
- Chocolate Raspberry Sandwich Cookies
White Chocolate Raspberry Cookies
Equipment
- Cookie Sheets
Ingredients
- 2 cups all-purpose flour (250 grams), measured correctly
- 1½ cups cake flour (180 grams), sifted and measured correctly, not self-rising
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams), cold, cut into cubes
- 1 cup brown sugar (210 grams) , light or dark
- ¾ cup granulated sugar (150 grams)
- 2 large eggs, cold, from the fridge
- 2 teaspoons vanilla extract
- 1¼ cup freeze dried raspberries (about 40 grams) , either as drupelets or finely chopped, measure as drupelets – not as whole berries
- 1¼ cup white chocolate chips (225 grams)
Instructions
- In a large bowl, sift together the flour, cake flour, baking powder, baking soda and salt. Whisk together and set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
- Beat the eggs and vanilla extract into the butter mixture.
- Gradually mix the dry ingredients into the butter mixture starting with the mixer on a low speed. The dough will be thick. If you're not able to incorporate all of the flour, it's likely that you overmeasure the flour. If that's the case, mix in 1-3 teaspoons (not tablespoons) of milk.
- Using a rubber spatula, stir the freeze dried berries and white chocolate chips into the dough.
- Cover the bowl and place in the fridge for at least 2 hours or up to 48 hours.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicone baking mats.
- Form the dough into balls with about 1/4 to 1/3 cup of dough each. I use a scale to weigh my cookie dough balls – each weighed 3.5 ounces (100 grams). Note that if the dough was in the fridge overnight, you may need to let it sit on the counter for 10 minutes first so that it's easier to work with.
- Place the cookies 3 inches (about 7-8 cm) apart on the cookie sheets. Bake 1 sheet at a time in the middle rack of the oven. They'll need about 13-15. Remove from the oven when the tops look set and slightly golden.
- Cool the cookies on the cookie tray.
Notes
- Measuring Flour: Make sure to measure the flour properly, or the cookies can be dry. Use a scale for the most accurate results. Alternatively, whisk the flour first. Then spoon into dry measuring cups and level off the top.
- Cake Flour: If you do not have cake flour, add an additional 1 cup all-purpose flour for a total of 3 cups all-purpose flour. Then add in 1/3 cup cornstarch (AKA cornflour). Do not substitute the 1 1/2 cups cake flour with 1 1/2 cups all-purpose flour.
- Butter: Do not use melted or softened butter. The recipe will not yield the same results.
- Freeze Dried Raspberries: If using whole freeze dried raspberries, I recommend chopping them first. Do not use freeze dried raspberries in powder form.
- Freezing: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake cookie dough from frozen, as directed in the recipe. They’ll take 1-2 minutes longer. Baked and cooled cookies can be frozen for up to 2 months.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 16 equal-sized cookies.
Nutrition
