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What happens when you combine a classic chocolate chip cookie recipe with white chocolate and freeze-dried raspberries? You wind up with a batch of absolutely irresistible White Chocolate Raspberry Cookies!
Raspberry White Chocolate Cookies
These cookies are a fun twist on my traditional chocolate chip cookies. As much as we love classic chocolate chip cookies, sometimes it can be fun to mix up the add-in ingredients.
I love soft cookies, so I add a little cornstarch to my cookie dough to keep them soft. It’s my not-so-secret ingredient. The cornstarch also serves to keep them from spreading too much.
The raspberries add a fun bit of tangy sweetness to these cookies and they work well with the white chocolate. That said, if you’re not a fan of white chocolate, these cookies would also be fantastic with semi-sweet or dark chocolate.
White Chocolate Raspberry Cookies
You’ll need the following ingredients to make this recipe:
- butter
- white sugar
- brown sugar
- eggs
- vanilla
- all-purpose flour
- cornstarch
- baking soda
- kosher salt
- white chocolate chips
- freeze-dried raspberries
To make the cookies a bit prettier, I like to press a few additional chocolate chips and dried raspberries into the tops of the cookies when they come out of the oven.
Allow them to cool on the cookie sheet for a minute before removing to a wire rack to cool completely. Store the cookies in an airtight container.
Baking with Raspberries
As much as I adore fresh berries, raspberries simply don’t work very well when baking this type of cookie. If you want to try a fantastic cookie made with fresh or frozen raspberries, try these Raspberry Scone Cookies.
For this cookie recipe, I used freeze-dried raspberries I found at Trader Joe’s, but you can buy them online too. Look around for them in a store near you first though, as they tend to be more expensive online.
White Chocolate Raspberry Cookies
Ingredients
- 1½ butter softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs room temperature
- 1 tablespoon vanilla
- 4 cups all purpose flour
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1½ cups white chocolate chips
- 1½ cups freeze-dried raspberries
Instructions
- Combine the butter, white sugar, and brown sugar in a bowl and beat with an electric mixer until light and fluffy. Beat in eggs and vanilla.
- In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture and stir until combined.
- Stir in the chocolate chips and raspberries. Scoop into balls approximately 1½ inches in size and chill in the refrigerater for at least 2 hours before baking. (The cookie dough may also be stored for a couple of days prior to baking.)
- When ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Bake for 9-12 minutes, until edges are lightly brown. Take care not to overbake. The centers may still look a bit doughy when removed from the oven.
- Allow the cookies to cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/9/16 – recipe notes and photos updated 6/11/24}
Is this 1 1/2 sticks of butter, or 1 1/2 cups of Butter?
1 1/2 sticks of butter, Lacey. Happy baking!
I made these cookies, I couldn’t find the freeze dried raspberries so I substituted freeze dried cranberries. They were delicious. When I was mixing the flour in to butter mixture it seemed kinda dry but it worked perfectly. ?
Glad to hear that you were able to make the recipe work for you, Kristy. It sounds like they were delicious. Happy baking, and enjoy the cookies!
This is the driest dough I’ve ever worked with. It’s the consistency of sand. Thanks for a waste of ingredients.
Hi Angela, How did you measure your flour? All my recipe use spooned and leveled flour. Did you scoop it out with a measuring cup?
Me too. I managed to salvage it with more than a half a cup of milk and a lot of struggling with a wooden spoon. I will not use this recipe again.
I had to add another stick of butter once everything was combined. It was like sand, but the melted butter worked.
Because it should be 1 1/2 cups of butter, not 1 1/2 sticks of butter. (3 sticks total)
A stick of butter in the US is half a cup
Wondering if these can be made ahead of time and frozen until the day of?