This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
These white chocolate raspberry cookies are thick, chewy, buttery, and packed with creamy white chocolate chunks and bold raspberry flavor in every bite. Freeze dried raspberries keep the cookies soft and bakery-style without making the dough wet or cakey.
They’re rich, indulgent, perfectly chewy in the center, and honestly dangerous warm from the oven. I have 3 tricks to making them the perfect cookies!
Table of Contents
- Ingredients for White Chocolate Raspberry Cookie Recipe
- How to Make White Chocolate Raspberry Cookies
- Why Freeze Dried Raspberries Work Best
- Why Use Cream Cheese in Cookies?
- Why Do You Use Cornstarch?
- Can I Use Fresh or Frozen Raspberries?
- Where to Buy Freeze Dried Raspberries
- Can the Cookie Dough Be Frozen?
- How to Store White Chocolate Raspberry Cookies
- More Fabulous Cookie Recipes to Try:
- Watch How to Make These Cookies…
- White Chocolate Raspberry Cookies Recipe
Freeze dried raspberries are my first trick for keeping these cookies perfectly thick, chewy, and never cakey.
Trick number two? A little cream cheese in the dough makes the cookies extra soft, rich, and bakery-style.
Final tip? Chop up white chocolate bars instead of using white chocolate chips. The chocolate melts into creamy pockets throughout the cookies while chips tend to dry out or brown in the oven.
Why You’ll Love These White Chocolate Raspberry Cookies
- Thick bakery-style cookies
- Soft and chewy centers
- Packed with real raspberry flavor
- White chocolate melts into creamy pockets
- Freeze dried raspberries keep cookies from getting cakey
- Easy freezer-friendly cookie dough
- Perfect for Valentine’s Day, Christmas, baby showers, and gifting
- Taste like gourmet bakery cookies
Ingredients for White Chocolate Raspberry Cookie Recipe
Most of these ingredients are pantry baking staples, but a few key additions help create the thick chewy bakery-style texture and bold raspberry flavor that make these cookies so special.
- Butter: Creates a rich buttery flavor and gives the cookies their soft chewy texture.
- Brown Sugar: Adds moisture, chewiness, and deep caramel-like flavor to the cookies.
- White Sugar: Balances the richness and helps create lightly crisp cookie edges.
- Cream Cheese: Keeps the cookies extra soft, tender, and rich while adding subtle tangy flavor.
- Egg: Helps bind the dough together and gives the cookies structure as they bake.
- Vanilla Extract: Adds warm sweet flavor that enhances both the white chocolate and raspberry.
- Almond Extract: A tiny splash adds incredible bakery-style flavor and pairs beautifully with raspberries.
- Flour: Provides structure and creates the base of the cookie dough.
- Cornstarch: Helps create thick, soft, bakery-style cookies with tender chewy centers.
- Baking Powder: Helps the cookies rise slightly and keeps them soft and fluffy.
- Baking Soda: Helps the cookies spread properly and creates golden brown edges.
- Salt: Balances the sweetness and enhances all the flavors in the cookies.
- White Chocolate Chunks: Melt into creamy pockets of sweetness throughout the cookies. Chopped bars work best for gooey bakery-style texture.
- Freeze Dried Raspberries: Add bold concentrated raspberry flavor without adding extra moisture to the dough.
How to Make White Chocolate Raspberry Cookies
- Prep: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Dry Ingredients: Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl and set aside.
- Wet Ingredients: In the bowl of a stand mixer, beat the butter and cream cheese until smooth and creamy. Add the brown sugar and white sugar and mix until light and fluffy. Add the egg, vanilla extract, and almond extract and mix until smooth, scraping down the sides of the bowl as needed.
- Combine: Slowly add the dry ingredients and mix just until a few streaks of flour remain.
- Fold: Fold in the white chocolate chunks and freeze dried raspberries by hand, being careful not to crush the raspberries too much.
- Scoop: Scoop large 6-ounce portions of dough onto the prepared baking sheets, gently rolling into balls and slightly flattening the tops if desired.
- Bake: Bake for 12–14 minutes or until the edges are lightly golden and the centers still look slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
Why Freeze Dried Raspberries Work Best
Freeze dried raspberries add intense real raspberry flavor without adding extra moisture to the cookie dough.
Fresh or frozen raspberries can make cookies spread too much and turn cakey, while freeze dried raspberries keep these cookies thick, chewy, and bakery-style.
Why Use Cream Cheese in Cookies?
A little cream cheese keeps these cookies extra soft, rich, and tender without making them greasy. It adds moisture and helps create that thick bakery-style texture.
If you prefer a more buttery cookie, you can replace the cream cheese with additional butter.
Why Do You Use Cornstarch?
Cornstarch helps the cookies stay thick as they bake without drying out. The dough stays tender while being perfectly crumbly and chewy.
Can I Use Fresh or Frozen Raspberries?
Yes, but the texture will change quite a bit.
Fresh or frozen raspberries add moisture to the dough, which creates a softer, more cake-like cookie instead of a thick chewy bakery-style cookie.
For the best texture and strongest raspberry flavor, freeze dried raspberries work best.
Where to Buy Freeze Dried Raspberries
You can find freeze dried raspberries at most grocery stores, but I’ve had the most luck at Target or Smith’s (Kroger). At Target, the brand is Good & Gather and at Smith’s, the brand is Simple Truth. Look in the healthy snack aisle near the raisins, craisins and nuts. They are usually in a bag.
Can the Cookie Dough Be Frozen?
Yes, this cookie dough freezes great! Measure out the cookie dough into balls and place them on a baking sheet. Stick them into the freezer and let them freeze for an hour or two. Then place the frozen dough balls into a ziploc bag and store them in the freezer until you’re ready to bake them. They will store in the freezer for up to 3 months.
When you’re ready to bake them, pull them out of the freezer and let them sit at room temperature for a half hour or so and then bake as directed.
How to Store White Chocolate Raspberry Cookies
Store these cookies in an airtight container at room temperature. They will keep for 4-5 days. You can keep them in the refrigerator for even longer or in the freezer for up to 3 months.
There’s just something magical about the combination of tart raspberries and creamy white chocolate baked into a giant soft cookie. These white chocolate raspberry cookies feel bakery-worthy in the very best way, with chewy centers, crisp edges, and pockets of melty white chocolate and bursts of raspberry in every bite.
More Fabulous Cookie Recipes to Try:
- Thick Chocolate Chip Cookies
- White Chocolate Key Lime Cookies
- Orange Creamsicle Cookies
- Chewy Banana Cookies
- Biscoff Stuffed Snickerdoodle Cookies
- Glazed Lemon Cookies
Watch How to Make These Cookies…
White Chocolate Raspberry Cookies
Ingredients
- ½ Cup Butter, softened but not warm
- ½ Cup Brown Sugar, plus 1 tablespoon
- ⅓ Cup White Sugar
- ¼ Cup Cream Cheese, softened
- 1 Large Egg
- 1 teaspoon Vanilla
- ½ teaspoon Almond Extract
- 2 Cups Flour
- 1 teaspoon Cornstarch
- 1 ¼ teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Cup White Chocolate Chunks, I used white chocolate bars and chopped them up
- ¾ Cup Raspberries, freeze dried, chopped up slightly
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.2 Cups Flour, 1 teaspoon Cornstarch, 1 ¼ teaspoon Baking Powder, ¾ teaspoon Baking Soda, 1 teaspoon Salt
- Mix the butter and cream cheese together until smooth and creamy, about 30-60 seconds. Add the sugars and mix again for 1-2 minutes in a stand mixer.½ Cup Butter, ½ Cup Brown Sugar, ¼ Cup Cream Cheese, ⅓ Cup White Sugar
- Add the egg, vanilla and almond extract and mix until smooth, scraping down the bowl as necessary. Turn off the mixer and scrape down all sides again.1 Large Egg, 1 teaspoon Vanilla, ½ teaspoon Almond Extract
- Add the dry ingredients to the wet and slowly mix until it is almost incorporated, leaving streaks of flour.
- Remove the bowl from the mixer, scrap the sides down and then fold in the white chocolate chunks and freeze dried raspberries. Carefully mix with a wooden spoon or spatula until combined, minding to not break up the raspberries too much.1 Cup White Chocolate Chunks, ¾ Cup Raspberries
- Scoop out large, heaping 6 ounce size cookies (see note), roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes (I press mine down a little).
- Remove to a cooling rack as soon as you are able and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So I messed up… doubled the cream cheese because I apparently can’t read… turned out pretty good actually.
Hi Eleanor! That’s good to know! I’m so glad you enjoyed them!
Hi! I was curious if I could replace half of the white chocolate chips and use chopped almonds instead to really give it that almond taste and texture without messing up the recipe
Hi April! Yes, that should work great!
I would like to make a giant cookie (like a back to school cookie cake!) with this delicious recipe. Anything to adjust?
Hi Shannon! That sounds amazing! I haven’t ever tried to bake it as one cookie, but if I was going to try it, I would keep the oven temperature the same (350 degrees) and I would press the dough into an 8×8 baking dish for the best results. Then bake it for longer…probably 25-30 minutes in order to bake it all the way through. Enjoy!!
I am eager to try this recipe today! I was not able to find any freeze dried raspberries so I dehydrated fresh raspberries instead. I hope it works!!
Hi Heather! How did it turn out?? I hope you enjoyed them!
These sound amazing, freeze dried anything is impossible to find in our area and ordering on line is very expensive. What could you suggest in its place, I thought frozen raspberries but read one of your replies and knew that is not the cookie texture I would want. I’m thinking although different but maybe dried cranberries?
Hey Sandra! Dried cranberries would work! The texture of the cookies will be great! It taste will be totally different obviously, but if you’re a cranberry fan, then it would be delicious! Here’s a link to freeze dried raspberries on Amazon that aren’t too expensive: https://amzn.to/40sDILH. I hope this helps! Those freeze dried raspberries are just almost impossible to substitute.
I made these cookies, and they were really good, but not quite the amazing I was looking for… until a few days later! I had made the dough, baked maybe half the cookies, and refrigerated the rest of the dough for later. Doing that helped the raspberry flavor spread to the rest of the cookie, and they were so delicious! And yes, raspberry will discolor a bit if left in damp conditions like that, but it’s not that they’ve gone bad. It’s just the result of oxidation.
That’s so much for the feedback Laura! So glad you enjoyed them!
I love raspberry could I use raspberry extract instead of vanilla and almond extract for a stronger raspberry flavor?
That sounds amazing! I think that’s definitely worth a try! Thanks Barbara!
these are so nice and very easy to make. i love how the tang of the raspberries balances out the sweetness of the white chocolate ! one thing i will say is my batch came out saltier than other cookie recipes I’ve tried in the past ?? still yummy but if I bake these again I might try using less salt next time 🙂
Thank you so much for the feedback Ebony! You can definitely decrease the salt if desired. I love how the salt enhances all the flavors but I know everything tastes saltiness differently.
Would this work if I used frozen raspberries instead of freeze dried?
Hi Stacey! It will work, but the cookie texture will be more cakey rather than chewy because of the extra moisture that frozen/fresh raspberry contain. Think traditional pumpkin chocolate chip cookies…that’s what the texture will be like. I’ve actually made them like that and they are delicious, but if you are looking for that chewy texture, freeze dried is the only way to go!