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+ servings

White Chocolate Raspberry Cookies

Take a traditional soft chocolate chip cookies and substitute white chocolate and add freeze dried raspberries to make this fun white chocolate raspberry cookie variation.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookies
Cuisine: American
Servings: 48 cookies
Author: Mallory


  • 3 sticks butter softened (1 and ½ cups)
  • 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 tsp baking soda
  • 1 tsp salt
  • 1 and ½ cups white chocolate chips
  • 1 and 1/2 cup freeze dried raspberries


  • Cream butter and sugars together until light and fluffy. Beat in eggs and vanilla.
  • In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
  • Stir until combined. Stir in white chocolate chips. Carefully stir in the dried raspberries and blueberries Form into balls about an inch or slightly more in diameter.
  • Chill for at least 2 hrs or a couple days if you don't want to eat them right away.
  • Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
  • To make the cookies a bit prettier, you may press in a few additional chocolate chips and dried raspberries and blueberries. Press them gently into cookies that came straight out of the oven. Allow to cool on the cookie sheet for a minute before removing to a wire rack to cool completely.


Serving: 1cookie