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Stack of homemade white chocolate raspberry cookies on a ceramic plate, topped with melted white chocolate chips and fresh raspberries. The top cookie is broken to reveal a gooey center. Natural lighting adds a warm, realistic touch.

White Chocolate Raspberry Cookies

Buttery, chewy White Chocolate Raspberry Cookies with crisp edges, a soft center, sweet white chocolate chunks, and bursts of tart raspberries. Perfect for holidays, picnics, or any time you need a crowd-pleasing treat.
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Course: Dessert
Cuisine: American
Keyword: Easy white chocolate raspberry cookies, Old fashioned white chocolate raspberry cookies, raspberry and white chocolate cookies - subway recipe, White Chocolate Raspberry Cookies, White chocolate raspberry cookies recipe, White chocolate raspberry cookies with fresh raspberries
Prep Time: 30 minutes
Cook Time: 13 minutes
Chill Time: 2 hours
Total Time: 2 hours 43 minutes
Servings: 24 cookies
Calories: 220kcal
Cost: $9

Equipment

  • Baking sheets (Standard size, lined with parchment or silicone mats)
  • Hand or Stand Mixer (For creaming butter and sugar)
  • Mixing bowls (One medium (dry) and one large (wet ingredients))
  • Rubber spatula (For gently folding in white chocolate and raspberries)
  • Measuring Set (Cups and spoons for accurate ingredient measurements)
  • Cooling rack (To cool cookies evenly)
  • Parchment paper (Or use silicone baking mats for easy cleanup)

Ingredients

  • 2¼ cups All-purpose flour - Spoon and level for accuracy
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Unsalted butter - Softened (2 sticks)
  • ¾ cup Granulated sugar
  • ¾ cup Brown sugar - Packed
  • 2 Large eggs - At room temperature
  • 2 teaspoon Vanilla extract
  • 1½ cups White chocolate chips - Or chopped white chocolate
  • 1 cup Raspberries - Fresh or frozen (do not thaw if frozen)
  • ¼ teaspoon Almond extract - Optional; enhances flavor

Instructions

  • Gather and measure all ingredients; prep pans and berries.
  • Whisk together flour, baking soda, and salt.
  • Cream butter and both sugars until light and fluffy.
  • Add eggs and vanilla (and almond extract if using).
  • Combine wet and dry ingredients; mix just until combined.
  • Fold in white chocolate and raspberries gently.
  • Cover and chill dough for at least 2 hours.
  • Preheat oven and shape dough into cookie balls.
  • Bake cookies until edges are set and centers look soft.
  • Cool cookies on baking sheet, then wire rack.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cookie | Calories: 220kcal | Carbohydrates: 28g | Protein: 2.5g | Fat: 11g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.7g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 95mg | Potassium: 65mg | Fiber: 1g | Sugar: 17g | Vitamin A: 210IU | Vitamin C: 1.2mg | Calcium: 35mg | Iron: 0.9mg