White Chocolate Raspberry Cookies are super soft cookies that combine the creamy sweetness of white chocolate with tangy raspberries in every dreamy bite. And you know if I am sharing an ugly cookie, it’s got to be so delicious that you won’t even mind after trying it! It’s almost like raspberries and cream dessert in cookie form. If you prefer strawberries, I also have Soft Batch Strawberry Cookies with the same, lovely texture and a strawberries and cream milk-like flavor.
Ingredients & Substitutions
Room Temperature Ingredients: Room temperature ingredients are important here. This ensures easier mixing, and better incorporation of ingredients, and contributes to the desired texture and flavor of the cookies.
Cream Cheese: Just a little bit of cream cheese (2 ounces) adds richness and subtle tang to the cookies.
Sugar: I used both light brown sugar and confectioners’ sugar in these cookies. The brown sugar brings sweetness, moisture, and chewiness to the cookies. The confectioners’ sugar (powdered or icing sugar) helps give the cookies a soft and tender texture.
Cornstarch: Cornstarch is added to ensure the soft, delicate crumb of the cookies.
White Chocolate Chips: White chocolate chips add a sweet and creamy element to the cookies. A delicious variation would be to use dark chocolate chips. Yum!
Raspberries: Look for frozen raspberries to use in these cookies. Most will be mixed into the dough with a few crumbles of frozen raspberries added to the tops of the cookies.
Can I Use Fresh Raspberries?
I do not recommend using fresh raspberries in these cookies. Fresh raspberries are very fragile and will be very hard to incorporate into the dough. So, stick with frozen if possible.
Can I Make The Dough Ahead Of Time?
Yes, you can certainly get the dough mixed in advance so it’s ready to go when you are craving freshly baked cookies. When preparing the dough, mix all of the ingredients except for the frozen raspberries. Wait until you are ready to bake the cookies before adding them to prevent excess moisture from thawing. Wrap the dough in plastic wrap or cover it in an airtight container and store it in the refrigerator for up to a day or two. When ready to bake the cookies, let the dough come to room temperature for 15-30 minutes. Finally, fold in the frozen raspberries and bake as instructed.
How To Store White Chocolate Raspberry Cookies
Once the cookies are cooled completely, I recommend storing them in an airtight container at room temperature for up to 24 hours. Then, after a day or so, it’s best to refrigerate the cookies. However, refrigeration can cause the cookies to become slightly firmer. For the best results, plan to enjoy the cookies within a couple of days. Or, freeze the cookies for up to 3 months. For more information, check out my Guide to Freezing, Baking, and Storing Cookies.
White Chocolate Raspberry Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 ounces cream cheese, room temperature
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (31 g) confectioners' sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup (126 g) white chocolate chips
- 1 ¼ cups (312.5 g) frozen raspberries, divided
Instructions
- Preheat oven to 350°F. Line three baking sheets with parchment paper. Set aside.
- To the bowl of a stand mixer with a paddle attachment, add butter, cream cheese, brown sugar, and confectioners' sugar. Beat on high for 2-3 minutes, or until ingredients are fully combined. Scrape down the sides of the bowl as needed.
- With the mixer on low, add the egg and vanilla. Mix for about 1 minute.
- Add the flour, cornstarch, baking soda, and salt. Mix on low for about 1 minute, or until ingredients are fully incorporated. Add the white chocolate chips.
- Mix in the raspberries, reserving about ¼ cup for the tops of the cookies. Work quickly to prevent excessive thawing.
- Using a 3-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
- If needed, crumble the reserved frozen raspberries, evenly sprinkling over the tops of each cookie. Using your hand, slightly flatten each cookie.
- Bake for 12-13 minutes, or until they are just slightly brown on the edges.
- Allow cookies to cool for 5-10 minutes before carefully moving to a cooling rack.
Did you make this recipe?
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I’m guessing that you can interchange chocolate chips with white chocolate chips. The title and ingredient list says white chocolate, but the pictures and the directions say chocolate chips. I can’t wait to try these!
There are no dark chocolate chips in the recipe. The dark spots in the cookie are what raspberries look like in a cookie after baking.
So sorry to say this isn’t a favorite. Not much flavor and for me personally, the appearance wasn’t appetizing. Also, the white choco chips weren’t melted even tho the cookie was done. So sorry as I love raspberries and was looking forward to making this recipe a keeper.
Yes, I literally call it an “ugly” cookie in the first paragraph. White chocolate doesn’t typically melt like milk chocolate does.
You could try a chopped up white chocolate bar instead. Chocolate chips are meant to stay more solid where a bar will melt nicer! You could also use salted butter and vanilla paste for flavour help if you want to try them again 🙂