White Chocolate Raspberry Cookies are a simple drop cookie dough made festive with chunks of white chocolate and freeze-dried raspberries.
My raspberry bushes are about to bloom, which is one reason I wanted to create this recipe.
But don't use fresh raspberries. They just don't turn out that well.
Fresh fruit has too much moisture to be baked into cookies with doing serious damage to the texture.
That extra liquid really affects your final result.
Plus, your cookies will turn a rather unappetizing shade of blue-ish purple with fresh berries.
So, freeze-dried fruit to the rescue, freeze-dried raspberries in. particular.
Now, put on your sleuthing cap.
If you call or ask someone at your grocery store where they keep the freeze-dried berries, they'll send you to the frozen foods aisle.
Ask me how I know. 🙄
So you'll have to find them yourself.
I suggest trying one of three places:
- the baking aisle
- the dried fruit aisle
- in the produce section underneath the bins of fresh fruit
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- raspberry extract
- all purpose flour
- kosher salt
- baking soda
- baking powder
- freeze-dried raspberries
- white chocolate chips, disks or a block
See recipe card for quantities.
Don't buy dried raspberries.
Dried fruit, which contains extra sugar, is not the same as freeze-dried fruit, which is basically fruit captured and dried in its natural form without any additives.
Are you mystified about what white chocolate is best?
Hint: Chilling the cookie dough before baking for at least an hour will improve flavor and texture.
Variations for White Chocolate Raspberry Cookies
- Raspberries - replace with freeze-dried strawberries or blueberries.
- White Chocolate - swap with an equal amount of milk chocolate or dark chocolate.
See cheesecake version of these cookies: Easy White Chocolate Raspberry Cheesecake.
- Electric mixer-either stand or hand
- cookie sheets
- measuring cups
- measuring spoons
Store cookies in an airtight container at room temperature for up to a week.
Freeze cookies wrapped in freezer safe or wax paper and enclosed in a freezer safe container for up to three months.
Be sure to measure flour accurately using the dip and sweep method.
Too much flour or not enough can ruin your batch of cookie dough. Weighing flour is best using a kitchen scale but failing that, use the dip and sweep method to measure your flour. Pour a few cups of flour into a bowl and fluff it up with a spoon. Now spoon flour into your measuring cup until slightly heaped. Then slide a butter knife or a bench scraper across the top of the measuring cup to remove the excess.
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ cup (1.5 sticks) room temperature butter
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs, room temperature
- 1.5 teaspoons vanilla extract
- ½ teaspoon raspberry extract
- 1 cup white chocolate chips or chunks
- heaping half cup freeze-dried raspberries
Measure the dry ingredients from flour to kosher salt in a medium bowl and set aside.
Cream room temperature butter until fluffy.
Creaming the butter will take three minutes or so if using a stand mixer.
However, using a hand mixer to cream butter for up to five to six minutes.
The butter should be paler than when you started beating it and fluff up a bit.
Add the sugars and continue to beat until well combined.
Add vanilla, raspberry extract and eggs. Mix for a minute or until thoroughly incorporated.
Add dry ingredients--flour through salt--and mix on low speed until just combined and you don't see any white streaks of dough. Don't overmix here, your cookies will be tough.
Mix in the white chocolate chips or chunks and the freeze-dried raspberries.
Put dough in a resealable bag or cover mixing bowl with plastic wrap and chill dough for at least an hour.
When ready to bake, portion dough into scoops approximately 1-½ Tablespoons in size. I use a #40 scooper.
Bake 12 dough balls at a time on a parchment lined baking sheet, at 350 for 12 minutes. Oven temperatures vary so baking times are approximate.
You’re making a basic drop cookie dough here.
Creaming the butter will take three minutes if using a stand mixer.
Using a hand mixer, be prepared to cream butter for up to five to six minutes.
The butter will become paler in color and fluffy once thoroughly creamed.
Don’t over bake these cookies. .
Pull the baking sheet out when the edges of the cookies have turned slightly golden. The tops of the cookies will still look a bit pale. Cookies will continue baking for a minute or two after you remove the pan from the oven.
Use a cookie scoop. I like a #40 purple scoop, which might be called an ice cream disher, for the majority of my cookies.
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Nutrition InformationYield 38 Serving Size 1
Amount Per Serving Calories 89Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 75mgCarbohydrates 17gFiber 0gSugar 10gProtein 1g