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Giant chewy white chocolate raspberry cookies that melt in your mouth and are so indulgent, you’ll feel like you’re cheating on your boyfriend, the giant chocolate chip cookie.
The combination creamy, smooth white chocolate with a tart fruit like raspberries is one of the most fabulous favors. That’s why we can’t get enough of our white chocolate raspberry blondies and our white chocolate cheesecake bars with raspberry sauce!
Table of Contents
- Ingredients for White Chocolate Raspberry Cookies
- 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 Long Will Raspberry White Chocolate Cookies Keep?
- More Fabulous Cookie Recipes to Try:
- White Chocolate Raspberry Cookies Recipe
Ok, so our daughter is crazy obsessed with the raspberry white chocolate cookies at Goodly Cookies here in Utah, but each location is just far enough away from us that we don’t get them very often. So, for over two years I’ve been bouncing around different versions of the cookie but they never hit the mark. Too fat, too thin, too wet, etc. and then I tried freeze dried raspberries. It was allllll over! They pack so much raspberry flavor, and I mean like fresh-off-the-bush raspberry, but without the added moisture.
Trick number two? I subbed a little cream cheese in there and oh man, they were so good!
Final tip? Chop up white chocolate bars vs white chocolate chips, they melt down all creamy and wonderful while the chips tend to dry out and brown anywhere that’s exposed to the oven heat.
Ingredients for White Chocolate Raspberry Cookies
These are all pretty standard cookie dough ingredients. The only out of the ordinary things might be the cream cheese and the cornstarch. Here is your ingredients list:
- Butter: unsalted and you want it softened slightly but not warm, just set it out on the counter for 20-30 minutes before you start mixing
- Brown Sugar: adds richness to the cookie dough
- White Sugar: adds sweetness and balances the richness of the brown sugar
- Cream Cheese: cookies need fat to be soft and moist, so cream cheese adds fat without adding more butter. If you love buttery cookies, just substitute the cream cheese for butter.
- Egg: gives the cookies structure when they bake
- Vanilla Extract: adds flavor
- Almond Extract: the tiniest amount of almond extract adds so much flavor to the dough, I love it! It can be omitted if you have an almond allergy or don’t like the flavor.
- Flour: just regular all purpose flour
- Cornstarch: adds fluffiness to the cookies and helps keep them thick without drying them out
- Baking Powder: helps the cookies rise and get fluffy
- Baking Soda: helps with leavening in the cookies and helps the cookies brown to golden perfection
- Salt: enhances all the flavors
- White Chocolate Chunks: chop up white chocolate candy bars into the small chunks for the ultimate creaminess
- Freeze Dried Raspberries: adds bold, real raspberry flavor without adding the moisture of a fresh berry
The measurements of each ingredient along with detailed instructions on how to make these cookies can be found in the recipe card at the end of the post. You can also print and save the cookie recipe there.
Why Use Cream Cheese in Cookies?
Cream cheese adds fat to the cookie dough. Usually most of the fat in cookies comes from butter, but substituting a little of the butter with cream cheese helps the cookies stay moist and flavorful.
If you don’t have any cream cheese, you can use all butter. It is just as delicious and logically more buttery, which is always a yes from me!
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, you can definitely use fresh or frozen raspberries, BUT the texture of the cookies are going to be totally different. The moisture from frozen/fresh raspberries makes the cookies more cake-like…more moist and less crumbly. Think a typical pumpkin chocolate chip cookie…it will be a texture similar to that. Try to go with freeze dried raspberries if you can!
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 and 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 Long Will Raspberry White Chocolate Cookies Keep?
Store these cookies in an airtight container at room temperature. They will keep for 2-3 weeks. You can keep them in the refrigerator for even longer or in the freezer for up to 3 months.
White chocolate chunks and freeze dried raspberries combined in a buttery brown sugar cookie dough makes for the most drool-worthy, chewy and indulgent cookie. You should eat these white chocolate raspberry cookies while they are slightly warm with a tall glass of milk!
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
White Chocolate Raspberry Cookies
Ingredients
- 1/2 Cup Butter, softened but not warm
- 1/2 Cup Brown Sugar, plus 1 tablespoon
- 1/3 Cup White Sugar
- 1/4 Cup Cream Cheese, softened
- 1 Large Egg
- 1 teaspoon Vanilla
- 1/2 teaspoon Almond Extract
- 2 Cups Flour
- 1 teaspoon Cornstarch
- 1 ¼ teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Cup White Chocolate Chunks, I used white chocolate bars and chopped them up
- 3/4 Cup Raspberries, freeze dried, chopped up slightly
Instructions
- Preheat 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, 3/4 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.1/2 Cup Butter, 1/2 Cup Brown Sugar, 1/4 Cup Cream Cheese, 1/3 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, 1/2 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, 3/4 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.
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This recipe is amazing! The instructions were clear and helpful and man were the cookies so yummy! I couldn’t find freeze dried raspberries in stores so I got strawberries instead and the flavor was unreal! Everyone I shared them with loved them and I can’t wait to make them again!
Yay! Thank you so much Emily! These are one of my all time favorite cookies! And I want to try them with all the freeze dried fruits out there. Peaches are next on my list!
What if I cannot get my hands on freeze dried raspberries? All I currently have is frozen raspberries. Could this work?
Hi Michelle! Frozen strawberries will work, but they will introduce quite a bit of moisture to the cookie. They will end up being a little more cakey and less chewy, but still delicious!
What are freeze dried raspberries?
Hi Stella! They are raspberries that have had all the water removed from them using the process of freeze drying. You can find them usually on the health food aisle or by the raisins, craisins, other dried fruits. They usually come in a bag. Here’s a link to a bag on Amazon so you know what to look for: https://amzn.to/49Ky2jJ
This is such a great recipe and a very delicious cookie but I keep having the same issue my cookies are turning green before baking.
I usually make the night before and refrigerate to bake the next day.
They keep turning green for some reason. It’s not mold for sure, because I baked them and it tastes delicious and fresh. What could be the culprit?
I can’t say enough about these cookies. Every time I make them my husband, teens and littles go wild. We are a stout chocolate chip cookie family–I can make them in my sleep and we always have them in our freezer–but these? They are the only cookie my family asks for over my chocolate chip. SO GOOD! Thank you!
Brooke!! You have made my day! It’s a similar situation in my house. There’s just something magical about those raspberries and the white chocolate chunks!
Hi! I love this recipe, the cookies turned out delicious overall (got my second batch this week in the oven right now) but I do have the issue that no matter what I do (reduce temperature or baking time) my raspberries turn black really fast 😐. Is there a way to fix that? I’m using regular freeze- dried raspberries as stated in the recipe and I feel like I’m undercooking my cookies a bit already! Thanks!
Hi Linda! Huh! I’ve never had this happen. Is it just the raspberries that are exposed? Or all the raspberries? You could try baking them on a lower rack so that the expose berries are farther from the heating element. You could also keep an eye on the cookies and when they start to brown a little, gently slip a piece of foil over the top of them. I hope this helps!
I have made these cookies several times using the US customary measurements, and they are so good! Today, I decided to weigh all ingredients, so I used the Metric measurements, everything was fine until I got to the dried raspberries, 90g of raspberries would be 2.5 packets of Target’s freeze dried raspberries, I decided just to go with .75 cup of the freeze dried raspberries, when weighed is about 22g. I am guessing you used a conversion table that had dried goods from cups to grams and although the raspberries are dried, they don’t seem to fit in that category.
Thank you so much Sue! The conversion is done automatically by our recipe card making software. I’ll look into it. Thank you so much for bringing that to my attention!
Literally, melt in your mouth GOODNESS! Did let them cool as other reviews suggested. Also used mid size cookie scoop.
Aren’t they heaven?? Thank you so much for the feedback Judy!
Made this exactly as written and out of the oven, warm they don’t really have much taste so I was so bummed out so I let them cool completely and tried them again.. What a difference. Be patient and LET THEM COOL! It was very good! And since I originally looked for a raspberry lemonade cookie with the last batch of dough I added about a tablespoon of lemon juice and 1/2 of the lemon zest into the dough and that was delicious as well. Thank you for this recipe!
Thank you so much for the feedback! That is a great tip to let them cool. It’s so tempting to dig right in while they are still warm! I’m loving the addition of the lemon!
Since moving away from Utah I’ve missed these cookies from Goodly and was so excited for a dupe! When I told my sister in law these cookies were “sooooooooooooo good” apparently I severely under sold them and they completely exceeded expectations! That is a huge compliment from her because she is known for her cookies. These are now part of our regular cookie recipe rotation!
You have made my day Stacie! Thank you!!