These big, bakery-style white chocolate raspberry cookies are bursting with sweet berries and chunks of white chocolate. They’re a little crispy on the edges with gooey, chewy centers. It’s a simple cookie recipe that tastes gourmet, and there’s no need to chill the dough!
Rich white chocolate and sweet, juicy raspberries are such a delicious flavor combination and these cookies marry the two flavors perfectly. The only time I’ve seen white chocolate raspberry cookies before are in fancy bakeries where they change $5+ for a cookie – so I decided that this recipe should make big, bakery-style cookies too. These cookies are thick and buttery with golden edges and chewy centers. The raspberry flavor really bursts in your mouth, and using white chocolate chunks gives you pools of melty white chocolate.
Ok, chocolate chips work too.
What Kind of Raspberries to Use
These cookies can be made using fresh, frozen or freeze-dried raspberries. Raspberries are very juicy. When you add them to the batter they’re going to break and release moisture/liquid. In cookie dough, we don’t want to be adding excess liquid. Excess liquid leads to the cookies spreading too thin and can make the texture more cake-like.
I like using fresh berries because of the burst of flavor they provide. However, you need to be a little more careful because they can break/burst and add excess liquid. Freeze-dried berries won’t add any moisture to the cookies, so they definitely take away any room for error with the recipe. Frozen berries will work, however, you want to ensure that you aren’t adding a lot of ice crystals to the cookie dough.
Making the Cookies – Step by Step Photos & Tips
This recipe is very straight forward and there’s no need to chill the dough. If you want to scroll straight down to the recipe, feel free. However, I’m going to provide a walk through with more details to ensure success.
- First, you’ll whisk together your dry ingredients: flour, cornstarch, baking powder, baking soda and salt. This recipe uses a little extra flour than some other cookie recipes to ensure that it balances out the excess moisture from the berries. As always, measure the flour carefully. Using a scale will yield the most accurate results. If you don’t have one, then whisk the flour first. Then spoon into a dry measuring cup and level off the top. The cornstarch helps these cookies to have the best chewy texture.
- Then in a large bowl, beat together the cold butter, brown sugar and granulated sugar. This recipe uses cold butter cut into small cubes. Cold butter creates cookies with crispier edges. I find it helpful in this recipe because moisture from the berries can lead to cakier cookies. The cold butter helps to counteract this.
- Then you’ll beat in a cold egg and the vanilla extract. The cold egg helps to keep the butter cold.
- Beat the flour mixture into the butter mixture. I always do a few stirs by hand first so that the flour doesn’t blow everywhere. You may notice that the dough is a little less sticky than other recipes, which at this stage is expected (remember the extra flour to combat the moisture of the berries?).
- Then very carefully fold the chopped white chocolate and chopped berries into the dough. You don’t need to worry about getting the berries really well mixed into the batter – otherwise they’ll burst and break.
- Scoop the dough into balls. I made mine about 3 tablespoons in size (two scoops from my 1.5 tablespoon cookie scoop) and got 12 cookies. Strategically scoop the dough so that you get some raspberry and some chocolate chunks in each cookie. Then place them 2-3 inches apart on the cookie sheet. There’s no need to flatten the cookies, as they will spread out as they bake.
- The cookies will need to bake for about 12-14 minutes, or until the tops are set. I like to add extra chunks of white chocolate
Note: If you notice that your cookies are spreading too thin, it’s likely that the raspberries have burst and introduced too much liquid into the cookies. If this happens, I recommend placing the dough balls in the fridge for 15-30 minutes to help them firm up. This will help keep them in their shapes.
For Smaller Cookies
I typically make big, bakery-style cookies with this recipe and get 10-12 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 22-24 cookies in total and they’ll need to bake for about 9-11 minutes at 350F (180C).
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
- 1 â…” cup all-purpose flour (207.5 grams)*
- 2 tablespoons corn starch only use 1 tablespoon if using freeze-dried raspberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams) cold, cut into cubes
- ½ cup brown sugar (100 grams) light or dark
- ½ cup granulated sugar (100 grams)
- 1 large egg cold, from the fridge
- 1 ½ teaspoons vanilla extract
- ½ cup raspberries (62 grams, if using fresh berries)* fresh, frozen or freeze dried
- â…” cup white chocolate chunks (120 grams) or white chocolate chips
Instructions
- Preheat the oven to 350F (180C). Line 2 cookie sheets with parchment paper or silicone baking mats.
- Whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar.
- Beat in the egg and vanilla extract.
- Add the flour mixture into the butter mixture. I typically do a few stirs by hand first, then beat with an electric mixer until incorporated.
- Chop the raspberries in half first. Then gently fold the chocolate chunks and raspberries into the batter using a rubber spatula. Do not worry about fully incorporating them into the batter.
- Spoon the dough into balls to include both raspberries and chocolate chunks in each cookie. For large cookies, make them about 3 tablespoons of dough each (I get 11 or 12 cookies this way). For smaller cookies, make them with about 1 - 1.5 tablespoons of dough each.
- Place the cookies 2 inches apart on the cookie sheets. Bake 1 sheet at a time in the middle rack of the oven. They'll need 9-11 minutes for smaller cookies and 12-14 minutes for large cookies. Remove from the oven when the tops look set.
- Cool the cookies on the cookie tray. Optionally, dot the tops of the cookies with a few extra chocolate chunks.
Notes
- 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.Â
- Butter: Do not use melted or softened butter. The recipe will not yield the same results.Â
- Raspberries: If using freeze-dried raspberries, only use 1 tablespoon of cornstarch in the recipe. I recommend slicing the berries in half before adding to the cookie dough. If you add in extra raspberries, the cookies can have too much moisture and spread too thin.Â
- 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.Â
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 12 equal-sized cookies.Â
Nutrition
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