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.
❤️ Why you'll love it
- 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.
- Unsalted Butter, room temperature
- Light Brown Sugar
- White Sugar
- Vanilla Extract
- Baking Soda
- All Purpose Flour
- Fresh Raspberries
- White Chocolate
See recipe card at the bottom of this post for quantities.
- 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.
🔄 Substitutions and Variations
- 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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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.
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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.
Expert Tip: 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
A white chocolate raspberry cookies recipe that has a perfect, almost chewy texture but still having some firmness from the chocolate chunks. Sweet with a hint of tart, these cookies will be your new favorite.
- 6 Tablespoons Unsalted Butter, softened
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- ¾ Teaspoon Baking Soda
- 2 Cups All Purpose Flour + 2 Tablespoons
- ¾ Teaspoon Salt
- ½ Cup Fresh Raspberries
- ½ Cup White Chocolate, chopped
- 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.
- 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).
- Add the egg and vanilla and continue to mix.
- 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.
- Last, add the raspberries and very carefully fold into the cookie dough.
- 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.
I use fresh raspberries for my recipe. You could use freeze dried raspberries though.
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Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 157Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 151mgCarbohydrates 24gFiber 1gSugar 13gProtein 2g
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