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A stack of large white chocolate raspberry cookies with the top cookie cut in half showing the middle of the cookie.
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White Chocolate Raspberry Cookies

These white chocolate raspberry cookies are such a yummy cookie flavor. They're soft and chewy cookies bursting with raspberries and white chocolate chips throughout!
Prep Time15 mins
Cook Time10 mins
Chilling Time10 mins
Total Time35 mins
Cuisine: Dessert
Servings: 16
Calories: 412kcal


Raspberry White Chocolate Cookies

  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar (packed)
  • 2/3 cup white granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional)
  • 3 cups all purpose flour
  • 1 TBS cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups white chocolate chips
  • 1 cup freeze dried raspberries (about 1oz, or a little more)


  • Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat, and set it aside.
  • Add the butter and sugars to a large bowl. Cream them together for about 2 minutes until light and creamy.
  • Add the eggs, vanilla and almond extract, and mix them together until combined.
  • In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and mix them together until everything is incorporated together, and you have a nice soft cookie dough.
  • Add the white chocolate chips and the raspberries and mix them together very slowly and carefully with a wooden spoon until combined.
  • Scoop the cookies into large 6 TBS sized balls (I weigh mine out to be 3.5oz each), and roll into balls and place onto the prepared baking sheet.
  • Place the cookie tray in the fridge for 10 minutes to chill, and help the cookies not spread as much.
  • Bake the cookies for 10 to 14 minutes, or until the edges are golden brown and the middles are just set.
  • Remove the pan from the oven and let the cookies cool on the baking sheet for 10 minutes.
  • Transfer the cookies to a cooling rack to finish cooling.


*You can add more flour as needed, if the dough is too wet, or the first pan  of cookies turn out too flat. Add the additional flour 1 TBS at a time, mixing in between each addition. 


Calories: 412kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 236mg | Potassium: 81mg | Fiber: 1g | Sugar: 80g | Vitamin A: 388IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg