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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.
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!!