This white chocolate raspberry cookies recipe will rock your soul. It reminds me a lot of the Subway version, but I like to use fresh raspberries in my recipe. It just helps not only the flavor but gives the texture a better feel too.
Using fresh raspberries helps the cookies to have a great chewy texture but it's one that's perfect for a cookie. Then you've got that sweetness and perhaps a hint of tart.
They're heavenly.
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What makes this recipe so yummy
- These cookies are easy to make, take very little time and you don't need to be highly skilled in the kitchen to make them.
- You can get raspberries year round, although there is usually a better season for them. For us in Louisiana they're best in summer-fall. I never normally have an issue finding raspberries in the grocery store.
- These are yummy chewy cookies due to the fresh berries.
Groceries you'll need: Ingredients
- Unsalted Butter, room temperature
- Light Brown Sugar
- White Sugar
- Vanilla Extract
- Egg
- Baking Soda
- All Purpose Flour
- Salt
- Fresh Raspberries
- White Chocolate
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the flour, salt and baking soda to a medium bowl and stir with a whisk. Set Aside.
- Step 2: Add the butter and sugars to the bowl of a stand mixer and using the paddle attachment mix on medium speed for about 5 minutes, until light and fluffy.
- Step 3: Add the egg and vanilla and beat again for another minute.
- Step 4: Add the flour mixture and mix on low just until combined, don't overmix.
- Step 5: Add the white chocolate chunks and fold in with a rubber spatula.
- Step 6: Add the raspberries and carefully fold into the cookie dough.
- Step 7: Using a cookie scoop, scoop out equal amounts onto a cookie sheet lined with parchment paper.
- Step 8: Bake in a preheated oven for 10 minutes then remove. After 10 more minutes remove to a cooling rack to cool completely.
Hint: Be extra gentle when folding in the fresh raspberries. I like to use extra ripe berries and they can be very soft and so almost melt into the cookie dough. Which is great for flavor, not so much on presentation.
Recipe variations and substitute ideas
- Freeze-Dried Raspberries - instead of fresh berries.
- White Chocolate Chips - instead of using chopped white chocolate.
- Frozen Raspberries - instead of the fresh raspberries. Be careful of excess moisture though.
- Almond Extract - Add just a touch.
- Raspberry Jam - You could use this instead of the fresh raspberries.
- Dark Chocolate - Try using this instead of white chocolate. It would work well.
- Cream Cheese - Some people like to use this in place of the butter.
- Lemon Zest - For added tartness.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I always use my stand mixer for baking and mixing. You could also use a hand mixer, or if you're feeling extra energetic you could mix by hand.
You'll also need a baking sheet and mixing bowls.
I have some affiliate links in the recipe card below with more information if you need.
How to store leftovers
Once the cookies have cooled completely, due to the nature of using fresh fruit in the cookies I like to store them in the refrigerator, in an airtight container. They'll stay fresh for up to 1 week.
Mel's kitchen notes
For best results weigh the flour using a kitchen scale. You'll need 268g. Flour can sometimes be tricky to measure if you don't do it right and measuring cups don't always do it.
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White Chocolate Raspberry Cookies Recipe
Video
Equipment
Ingredients
- 2 Cups All Purpose Flour
- ¾ teaspoon Baking Soda
- ¾ teaspoon Salt
- 6 Tablespoons Unsalted Butter softened
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 Each Large Egg
- ½ Cup Fresh Raspberries
- ½ Cup White Chocolate chopped
Instructions
- Preheat the oven to 350°F.
- Add the flour, baking soda and salt to a medium mixing bowl and mix with a whisk. Set aside.¾ teaspoon Baking Soda, 2 Cups All Purpose Flour, ¾ teaspoon Salt
- Add the butter to the bowl of a stand mixer, along with the brown and granulated sugars. On a medium speed beat the butter and sugar with a paddle attachment until light and fluffy (about 5 minutes).6 Tablespoons Unsalted Butter, ½ Cup Light Brown Sugar, ½ Cup Granulated Sugar
- Add the egg and vanilla and continue to mix.1 teaspoon Vanilla Extract, 1 Each Large Egg
- Add the flour mixture and mix on low until just combined. Don't overmix.
- Add the white chocolate to the mixture and fold in with a spoon.½ Cup White Chocolate
- Last, add the raspberries and very carefully fold into the cookie dough.½ Cup Fresh Raspberries
- Using a cookie scoop measure out balls of cookie dough on a cookie sheet lined with parchment paper. Make sure they're about 3" apart.
- Bake in the oven for about 8-10 minutes. Remove and allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
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