These are the BEST raspberry white chocolate chip cookies! They’re buttery, chewy, and loaded with freeze dried raspberries and white chocolate chips. There’s also no chilling time required, just mix, bake, and enjoy!
This is hands down the BEST raspberry white chocolate chip cookie recipe. They’re so buttery and chewy with raspberries and white chocolate throughout. By using freeze dried raspberries instead of fresh raspberries, the cookies keep their chewy texture rather than getting soggy. This recipe also requires zero chilling time, so you can just mix, bake, and enjoy!
This cookie recipe is truly one of my absolute favorites! They have a light crunch from the golden crisp edges while the centers are perfectly chewy. The flavors of these cookies are spot on – delicious melt-in-your-mouth white chocolate is met with the sweet and slightly tangy taste of ripe raspberries.
These cookies are also SO easy to make. The cookie dough is mixed just like any other, but does not require any refrigeration. This means you can have a fresh batch of raspberry white chocolate chip cookies baked and ready to be enjoyed in under 30 minutes!
Raspberry White Chocolate Chip Cookie Ingredients
You’ll need all the typical cookie ingredients (butter, eggs, flour, etc.), along with freeze dried raspberries and white chocolate chips to make these raspberry white chocolate chip cookies.
Here’s your shopping list:
- granulated sugar
- light brown sugar
- vanilla extract
- all-purpose flour
- baking soda
- Freeze dried raspberries
- White chocolate chips
If you have a difficult time finding freeze dried raspberries at your local grocery store, you can order them online or swap them out for freeze dried strawberries instead. The results will be equally delicious!
For a complete list of ingredients with amounts and instructions, scroll down to the recipe card.
How to Make White Chocolate Raspberry Cookie Recipe
- Place the melted butter and sugars in a mixing bowl and whisk together until a paste-like consistency.
- Add the egg and vanilla extract and whisk until smooth.
- Use a rubber spatula or wooden spoon to stir in the flour, baking soda, and salt into the wet ingredients. Mix until just combined. Do not overmix or gluten will develop and the cookies will be tough.
- Fold in the white chocolate chips and freeze dried raspberries.
- Drop the cookies on a parchment paper lined baking sheet using a cookie scoop. Allow enough space between each cookie for spreading.
- Bake until the cookies are golden brown with firm edges and slightly soft centers.
- Remove from oven and transfer to a cooling rack. While the cookies are still warm, top with more white chocolate chips and crushed freeze dried raspberries.
Tips For Making the Best Raspberry White Chocolate Cookies
Properly measure the flour: One of the main reasons why most dessert recipes fail is because the flour was not properly measured. If there’s too much flour, the cookies will turn out dry, hard, and will not spread properly. Too little flour will result in flat cookies that spread out too much. The most accurate way to measure flour is to use a food scale.
White chocolate: When it comes to desserts, and especially cookies, it is important to use high quality chocolate for the best results. In this recipe I like to use a combination of regular sized and mini white chocolate chips so that every bite is filled with white chocolatey goodness!
Make ahead: The cookies can be shaped and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen adding 2-3 minutes to the total baking time.
Storage: Baked cookies can be stored in an airtight container at room temperature up to 5 days or in the freezer for up to 3 months.
Frequently Asked Questions
Yes, you can whole wheat flour or a gluten-free flour blend if you prefer.
Yes, you can use coconut oil or vegetable oil if you prefer.
Yes, you can freeze these muffins for up to three months. Make sure to let them cool completely before putting them in a freezer safe container. To serve, allow to thaw at room temperature, or heat them up in the microwave in 30 second intervals.
More Recipes You’ll Love!
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Raspberry White Chocolate Chip Cookies
- Kitchen scale
- Mixing bowl
- Rubber spatula
- Large cookie scoop
- Baking sheet
- Cooling rack
- 1/2 cup butter melted and slightly cooled
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup freeze dried raspberries
- 1 cup white chocolate chips I used a combination of regular size and mini
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Place the melted butter and sugars in your mixing bowl. Use a whisk to combine the ingredients until a paste-like consistency.1/2 cup butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Add the egg and vanilla extract and whisk until smooth.1 egg, 1 tsp vanilla extract
- Use a rubber spatula or wooden spoon to mix in the flour, baking soda, and salt to the wet ingredients. Mix until just combined.1 3/4 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
- Finally, fold in the white chocolate chips and freeze dried raspberries until they are evenly distributed throughout the cookie dough.1 cup freeze dried raspberries, 1 cup white chocolate chips
- Use a large cookie scoop to drop dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 4 cookies per tray). Gently flatten the tops with your hand and bake the cookies in a preheated oven for 10-12 minutes, or until the edges are firm and the centers are slightly underbaked.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Top the warm cookies with additional white chocolate chips and crushed freeze dried raspberries.