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Soft and chewy raspberry white chocolate cookies made with freeze dried raspberries and creamy white chocolate. These are the best bakery-style white chocolate raspberry cookies!
Since it is Valentine’s Day tomorrow, I wanted to sneak in a special cookie, perfect for love day.
These white chocolate raspberry cookies are one of my absolute favorite cookies to make. The tartness from the freeze dried raspberries paired with sweet and creamy white chocolate is the perfect pairing.
I have been recipe testing these cookies to get them just right! I tried freeze dried raspberries, fresh raspberries, and frozen raspberries and there was definitely a clear winner and the baking science backs it all up.
If you have followed along on Modern Honey for awhile, you will know I love bakery style cookies from my famous Levain Bakery Chocolate Chip Cookie Recipe to my Levain Bakery Caramel Coconut Cookies to my Reese’s Peanut Butter Cup Cookies.
These Raspberry White Chocolate Chip Cookies are perfect soft, chewy, and thick — just how bakery cookies should be.
Ingredients:
These bakery-style white chocolate raspberry cookies are so easy to make and the perfect tart and sweet cookie.
- Butter — Use barely softened butter in this cookie recipe. If you use salted butter, reduce the salt by 1/4 teaspoon.
- Brown Sugar and Sugar — This recipe calls for equal parts of brown sugar and sugar. The brown sugar creates a chewy texture and the sugar gives the perfect crisp edges.
- Eggs — Always use large-sized eggs in baking recipes.
- Vanilla Extract — This gives the cookies more flavor and warmth so I suggest using a good-quality vanilla.
- Flour — I suggest using all-purpose flour or half cake flour and half all-purpose flour in these cookies.
- Cornstarch — This adds a tender, soft texture to the cookies and helps to thicken the cookies without making the cookies cakey.
- Baking Soda — This gives the cookies the rise once they are baked in the oven.
- Salt — The flavor enhancer in baked goods and is an integral ingredient.
- Freeze Dried Raspberries — I suggest using dried raspberries in these cookies because they have all of the flavor without all of the moisture, which changes the texture in the cookies. See below for where to find freeze-dried raspberries.
- White Chocolate — Use white chocolate chips, chunks, or chopped up white chocolate bars in this recipe. See below for tips on choosing the best white chocolate.
What is the best white chocolate to use?
Choosing the Best White Chocolate is so important in this cookie recipe. The quality of your white chocolate can significantly impact the overall taste and texture of your cookies.
Look for high-quality white chocolate bars or chips with a rich cocoa butter content. Popular brands like Ghirardelli, Guittard, Callebaut, and Valrhona are known for their superior white chocolate. Avoid using white chocolate flavored coatings or chips that contain vegetable oil, as they may lack the creamy texture and flavor of real white chocolate.
How to make White Chocolate Raspberry Cookies:
- Start by creaming together butter, brown sugar, and sugar for 4 minutes or until fluffy.
- Fold in egg and vanilla and mix for 1 minute longer.
- Fold in flour, cornstarch, baking soda, and salt. Do not overmix as it will create too much gluten.
- Fold in freeze dried raspberries and white chocolate. Don’t overmix or it will break up the raspberries too much.
- Use a cookie scoop or a spoon and scoop the cookie dough into about 2 1/2-ounce balls. Drop on a parchment paper lined, light colored baking sheet.
- Bake for about 9 minutes. Remove from the oven and to make the cookies look more gourmet, carefully press more freeze dried raspberries and white chocolate onto the tops of the cookies.
Can I use Fresh Raspberries?
Freeze-Dried Raspberries vs. Fresh Raspberries. I recipe tested both freeze dried raspberries and fresh raspberries to determine and study the difference they make in the cookies.
The choice between freeze-dried and fresh raspberries is crucial for the success of this recipe. Freeze-dried raspberries offer a concentrated burst of flavor without adding excess moisture to the cookie dough. This is essential for maintaining the cookie’s texture and preventing sogginess.
Fresh raspberries, on the other hand, release more liquid during baking, which alters the consistency of the cookies. You end up with a more cakey type texture and the cookies run together.
You may use fresh raspberries in this recipe but you will need to add more flour to compensate which will make it a cakier cookie. I would suggest using freeze dried raspberries but if you do use fresh raspberries, add 3 Tablespoons of flour.
Where can I find freeze dried raspberries?
I find my freeze dried raspberries at Target or Fry’s in the dried fruit section. Whole Foods also carries freeze dried raspberries. You can also make your own if you have the right equipment.
Storage:
Store these cookies in an airtight container and they will stay fresh for several days but are best served the day of baking.
These white chocolate raspberry cookies freeze very well. I suggest placing in a freezer-safe bag and they will stay for months in the freezer.
Popular Raspberry Recipes:
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White Chocolate Raspberry Cookies
Ingredients
- 1/2 cup Butter (slightly softened)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Flour
- 1/2 teaspoon Cornstarch
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt (reduce to 1/4 teaspoon if using salted butter)
- 2/3 cup Freeze Dried Raspberries
- 1 cup White Chocolate Chips, Chunks, or Bars
Instructions
- Preheat oven to 385 degrees. In a large mixing bowl, add butter, brown sugar, and sugar and cream together for 4 minutes or until fluffy. Fold in egg and vanilla and mix for 1 minute longer.
- Fold in flour, cornstarch, baking soda, and salt. Do not overmix as it will create too much gluten.
- Fold in freeze dried raspberries and white chocolate. Don't overmix or it will break up the raspberries too much.
- Use a cookie scoop or a spoon and scoop the cookie dough into about 2 1/2-ounce balls. Drop on a parchment paper lined, light colored baking sheet.
- Bake for about 9 minutes. Remove from the oven and to make the cookies look more gourmet, carefully press more freeze dried raspberries and white chocolate onto the tops of the cookies.
- Store in an airtight container for several days. If you desire to freeze the cookies, place in a freezer-safe Ziploc gallon sized bag.
Notes
Can I use Fresh Raspberries?
Freeze-Dried Raspberries vs. Fresh Raspberries. I recipe tested both freeze dried raspberries and fresh raspberries to determine and study the difference they make in the cookies. The choice between freeze-dried and fresh raspberries is crucial for the success of this recipe. Freeze-dried raspberries offer a concentrated burst of flavor without adding excess moisture to the cookie dough. This is essential for maintaining the cookie’s texture and preventing sogginess. Fresh raspberries, on the other hand, release more liquid during baking, which alters the consistency of the cookies. You end up with a more cakey type texture and the cookies run together. You may use fresh raspberries in this recipe but you will need to add more flour to compensate which will make it a cakier cookie. I would suggest using freeze dried raspberries but if you do use fresh raspberries, add 3 Tablespoons of flour.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are perfect for the 4th of July! They are DELICIOUS!
These cookies are phenomenal. I brought a batch to a friend’s house and people were wrapping them in napkins and sticking them in their purse to bring home. Thank you for sharing!
Two of my favorite things…..raspberries and white chocolate. Yum! These cookies are delicious.
Yummy!!!! These cookies are so good.
WOW!!! these look amazing and so naughty at the same time. I have all the ingredients here at the house already and I think I’ll put a couple of batches together for tomorrow. I have been making a lot of cookies and Brownies all weekend and this week so far. I’ll be taking them to The Veterans Hospital for all The Veterans and Doctors and Nurses too. Thank you Melissa for another great recipe. Happy Valentines Day to you….