White Chocolate Raspberry Cookies Recipe

White chocolate raspberry cookies combine a sweet cinnamon cookie base with creamy white chocolate and tart raspberries, making them the perfect decadent cookie.

Cookies are probably one of my favorite treats to make. They’re the perfect size and can be jam packed with any flavors your heart desires. I love the combination of tart raspberries and creamy white chocolate in these cookies because they really are the perfect pair. This recipe also calls for a bit of cinnamon in the base dough, which really enhances the other flavors, making this a favorite in my house. While these cookies are great for any time of year, they’re especially fun for a homemade Valentine’s Day treat!

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HOW TO MAKE WHITE CHOCOLATE RASPBERRY COOKIES

Tools You May Need

• Measuring cups and spoons
• Knife
• Stand mixer or mixing bowl and hand mixer
• Cookie scoop or ice cream scoop
• Large baking sheet
• Parchment paper

Ingredients

• 1/2 cup room temperature butter (1 stick)
• 2/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all purpose flour (scooped and leveled)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup frozen raspberries
• 1 cup white chocolate chips

Directions for Making White Chocolate Raspberry Cookies

Preheat the oven to 375°F, then in a mixing bowl, combine flour, baking soda, salt and cinnamon, then set it aside.

In the bowl of a stand mixer, cream together softened butter, light brown sugar and granulated sugar for about a minute.

Scrape the bowl, then add an egg and vanilla extract to the bowl and mix again until the mixture has turned white and fluffy.

Add the flour mixture about a half a cup at a time to the stand mixer. Mix until the flour is just incorporated and repeat until the flour is completely mixed in.

Add frozen raspberries and white chocolate and mix once more until they’re just incorporated.

Using a cookie scoop, scoop the dough onto a lined baking sheet, leaving about 2 inches in between each cookie.

Bake the cookies at 375°F for 9-11 minutes (see notes for different size scoops and baking time adjustments).

All the cookies to cool for 5 minutes and enjoy!

Notes

• If you use an ice cream scoop, bake 10-12 minutes. If using a small cookie scoop, bake for 9-11 minutes.
• This is a no chill recipe, so you can bake them right away.
• If you want to make the dough ahead of time, scoop the dough onto a lined baking sheet and freeze. Do not refrigerate this dough as it will cause the raspberries to melt.
• This recipe makes approximately 10 cookies with an ice cream scoop and 15 with a small cookie scoop.

How do I store white chocolate raspberry cookies?

These white chocolate raspberry cookies store well at room temperature for up to three days in an airtight container or in the freezer for up to 3 months. You can freeze these cookies after they been baked or by scooping them onto a lined baking sheet, freezing for 3-4 hours, then storing them in a gallon freezer bag.

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White Chocolate Raspberry Cookies

Yield: 10-15

Cook Time: 10 minutes

Total Time: 10 minutes

White chocolate raspberry cookies combine a sweet cinnamon cookie base with creamy white chocolate and tart raspberries, making them the perfect decadent cookie.

Print

Ingredients

• 1/2 cup room temperature butter (1 stick)
• 2/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all purpose flour (scooped and leveled)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup frozen raspberries
• 1 cup white chocolate chips

Instructions

1. Preheat the oven to 375°F, then in a mixing bowl, combine flour, baking soda, salt and cinnamon, then set it aside.
2. In the bowl of a stand mixer, cream together softened butter, light brown sugar and granulated sugar for about a minute.
3. Scrape the bowl, then add an egg and vanilla extract to the bowl and mix again until the mixture has turned white and fluffy.
4. Add the flour mixture about a half a cup at a time to the stand mixer. Mix until the flour is just incorporated and repeat until the flour is completely mixed in.
5. Add frozen raspberries and white chocolate and mix once more until they're just incorporated.
6. Using a cookie scoop, scoop the dough onto a lined baking sheet, leaving about 2 inches in between each cookie.
7. Bake the cookies at 375°F for 9-11 minutes (see notes for different size scoops and baking time adjustments).
8. All the cookies to cool for a 5 minutes and enjoy!

Notes

• If you use an ice cream scoop, bake 10-12 minutes. If using a small cookie scoop, bake for 9-11 minutes.

• This is a no chill recipe, so you can bake them right away.
• If you want to make the dough ahead of time, scoop the dough onto a lined baking sheet and freeze. Do not refrigerate this dough as it will cause the raspberries to melt.

• This recipe makes approximately 10 cookies with an ice cream scoop and 15 with a small cookie scoop.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

LOOKING FOR OTHER FUN TREAT RECIPES?

Looking for more delicious from scratch recipes like these heart shaped cherry hand pies? Check these out:

• Cast Iron Skillet Brookie
• Chocolate Covered Cherry Brownie Truffles
• Heart Shaped Cherry Hand Pies
• Shortbread Thumbprint Cookies

Did you try these white chocolate raspberry cookies? If you did, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!