Raspberry White Chocolate Cookies

If you love cookies that taste like they came straight from a bakery case, you’re in for a treat. These raspberry white chocolate cookies are soft, thick, and packed with sweet-tart berries and creamy white chocolate. With their golden edges and pops of pink from the raspberries, they’re every bit as pretty as they are delicious. They’re the kind of cookies that feel special but are still easy enough to whip up anytime.

Why You’ll Love These Raspberry White Chocolate Cookies

• Big, soft, and bakery-style. These cookies are thick and chewy with crisp edges and soft centers. Just the way I like them!
• Sweet and tart. Raspberries add bursts of bright, fruity flavor that balance the richness of the white chocolate.
• Perfectly indulgent. A touch of almond extract adds that subtle something special.
• Make-ahead friendly. The dough chills beautifully, and you can even freeze it to bake later.

Key Ingredients

• Butter – Softened unsalted butter gives these cookies richness and that classic chewy texture.
• Brown sugar – Adds moisture and a deeper flavor than granulated sugar alone, helping to create soft, thick cookies.
• White chocolate – I like to use white chocolate chips or chunks for creamy sweetness that complements the tart raspberries.
• Raspberries – Frozen raspberries work best here. They stay more intact as you mix them into the dough, though a few streaks of pink are totally normal (and kind of pretty!).
• Almond extract – Just a small amount adds a subtle background note that enhances the flavor of the berries and chocolate.
• Cornstarch – A little goes a long way to make the cookies extra soft and tender in the center.

How to Make Raspberry White Chocolate Cookies

• Combine the dry ingredients. Whisk them together to distribute them evenly.
• Cream the butter and sugars well. This step adds air to the dough and helps give the cookies a nice lift. Mix until it looks light and fluffy. Next, add the eggs and extracts.

• Add the dry ingredients. Mix just until combined. Over-mixing at this stage can make the cookies tough. Just mix until the dry ingredients disappear or a few small streaks of flour remain.
• Add the mix-ins. Start with the white chocolate chips. Add the raspberries last—and gently. Frozen raspberries are delicate, even when solid. Stir them in carefully to avoid over-smushing them into the dough. A few pink streaks are normal!

• Scoop, then chill. Use a 3-tablespoon scoop to portion the cookie dough and place on a baking sheet lined with parchment paper. It’s much easier to portion the dough before chilling—especially with frozen raspberries involved. Chilling the scooped dough helps prevent spreading and gives the cookies a better texture.
• Bake until just set. These cookies are best with soft centers. Bake until the edges are lightly golden, but don’t wait for the centers to look completely done—they’ll finish setting as they cool.

Variations

• Dark or milk chocolate – Swap out the white chocolate for something a little richer.
• Freeze-dried raspberries – For a neater look and more concentrated berry flavor.
• Almond lovers – Add a few sliced almonds to the dough or sprinkle on top before baking.

How to Store

• Room temperature: Store the baked cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy, especially if you tuck in a slice of bread to help retain moisture.
• Freezing the dough: Want to save some for later? The dough freezes beautifully! Freeze the scooped dough on a lined baking sheet until solid, then transfer to a sealed bag or container. It will keep in the freezer for up to 2 months. Bake straight from frozen—just add a couple of extra minutes to the baking time.
• Freezing baked cookies: The baked cookies also freeze well. Let them cool completely, then freeze in a single layer before transferring to an airtight container. Store up to 2 months. Thaw at room temperature or warm briefly in a low oven to bring back that just-baked texture. They might lose just a bit of that crisp-edged contrast after freezing, but the flavor and chew should still be great.