If you’re looking for a fun new cookie flavor that incorporates fresh fruit, this recipe for white chocolate raspberry cookies is for you! Think soft and chewy brown sugar-based cookies with chunks of real raspberry and creamy white chocolate chips!
The combination of the slightly tart berries and sweet white chocolate is dynamic, colorful, and fun! Plus, these easy chewy cookies with white chocolate chips come together in just 30 minutes, in just one bowl, and with no chilling time required.
As a champion of eco-friendly practices, I try to stick to seasonal eating! It’s one of the easiest, freshest, and most delicious ways to support local farmers and improve your carbon footprint.
Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when raspberries are in season in your area with this Seasonal Food Guide.
Raspberry White Chocolate Chip Cookies Ingredients & Subs
Here’s everything you need:
- Unsalted butter. Salted butter will also work in a pinch, just omit the added salt.
- Light brown sugar. Dark brown and granulated white sugars work as substitutes, but I tested all three and light brown sugar is by far my favorite.
- Vanilla extract.
- Egg.
- All-purpose flour.
- Salt.
- Baking soda.
- White chocolate chips. Or a white chocolate bar finely chopped.
- Raspberries. Fresh or frozen (thawed).
- Cornstarch. Do not skip the cornstarch! The cookies will spread entirely too flat. It helps to absorb excess moisture from the raspberries.
How to Make White Chocolate Chip Raspberry Cookies
How to Prep Fresh Raspberries for Cookies
Using fresh raspberries brings fresh flavor and fun color to these cookies, but it also means we have to account for the extra moisture they bring.
One your fresh raspberries are clean and dry, slice them in half longways. Then, add them to a small bowl with the cornstarch and toss to coat.
The cornstarch will help to absorb the excess moisture from the raspberries while the homemade cookies are baking, so they don’t spread too much and maintain their chewy texture.
Set your cornstarch-covered raspberries aside until it’s time to add them to your cookie dough.
Make Your Cookie Dough
This is a no-fuss, one-bowl cookie dough that comes together quickly and easily. The two key factors to a successful cookie dough here is ensuring the butter is softened and adding the ingredients in the correct order.
Start by creaming the butter and brown sugar together. If you don’t have the time to allow your butter to come to room temperature naturally, check out this guide on how to quickly soften butter.
Make sure your butter and sugar is well-combined and fluffy before you move on to the next step. This usually takes 2-5 minutes with a hand mixer.
Once your butter and sugar is creamed, add the vanilla extract and egg and mix again to combine. Then, add the flour, baking soda, and salt. Mix one last time with your hand mixer.
If need be, use a rubber spatula to scrape any dry ingredients left on the side or bottom of the mixing bowl, ensuring everything is integrated.
Next, add the white chocolate chips and cornstarch-coated raspberries and fold into the dough using your spatula. Don’t overmix here. The raspberries may break apart during this process and that’s okay. Some chunks of raspberries should remain.
How to Perfectly Bake Your Raspberry and White Chocolate Cookies
Once you’ve formed your cookie dough, it’s time to shape it! I love to use a large cookie scoop to easily and evenly form my cookies. If you don’t have one, use about 2 tablespoons of dough and shape them with your hands.
Make sure your oven is fully preheated to 350°F before placing the shaped cookies on the top rack to bake for 14-16 minutes until firm.
How to Properly Store Cookies with Fresh Raspberries
These white chocolate chip cookies with fresh raspberry will last for about 5 days at room temperature or up to two weeks in the refrigerator when stored in an airtight container.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. Moisture from the bread stops the cookies from drying out and keeps their texture. This is the perfect use for the end piece!
You can also freeze the cookies once they’re baked for up to a year, but I prefer freezing the unbaked cookie dough instead. More on that below.
How to Freeze Raspberry White Chocolate Cookie Dough
If you want to freeze some or all of the raspberry cookie dough, you can have freshly baked cookies whenever you want! The dough lasts for up to a year in the freezer.
Shape the cookie dough into cookies and store them just like that in a freezer safe storage bag (consider reusable storage bags for a more sustainable option!). You can bake them on a lined baking sheet directly from the freezer.
Watch them closely when you bake them and add an extra 2-5 minutes to your baking time if needed.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing baked goods!
Why this Recipe for Cookies with White Chocolate and Fresh Raspberry is the Best
- It uses fresh raspberries! A lot of raspberry cookie recipes use freeze-dried raspberries, but this one uses fresh raspberries!
- The texture. These are nice and soft with chewy edges.
- They’re quick and no fuss. Just 30 minutes, one bowl, and 10 ingredients required.
If you’re loving these Raspberry White Chocolate Cookies and want more fresh raspberry recipes, check out this Raspberry Vinaigrette and these Raspberry Cheesecake Brownies.
30-Minute White Chocolate Raspberry Cookies
PIN Print RATEEquipment
- Hand Mixer or stand mixer
- Reusable Baking Mat (optional)
- Large Cookie Scoop (optional)
Ingredients
- ¾ cup fresh raspberries
- 1 tablespoon cornstarch
- ½ cup unsalted butter
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
- Rinse and dry your raspberries and toss them in the cornstarch to coat. Set aside.
- To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
- Add the egg and vanilla extract and use your hand mixer on low to combine.
- Add the flour, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
- Add the raspberries and cornstarch and white chocolate chips to your dough and use a rubber spatula to fold to combine.
- Use a large cookie scoop or 2 heaping tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading.
- Bake for 14-16 minutes on the top rack. Allow them to cool on the baking sheet so they continue to bake as they cool. If you want perfectly round cookies, use a round cookie cutter, scooting it around the cookie while they are still hot.
Pro Tips
- You can use either fresh or frozen raspberries. If using frozen, just make sure they are thawed first!
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
