raspberry white chocolate cookies are my answer to the late afternoon craving that hits right when the day is getting long and you want something sweet without a lot of fuss. This quick no-nut version is soft in the middle, lightly crisp on the edges, and loaded with creamy white chocolate. I first fell for the pistachio version and still love it, but nuts do not always work for everyone. If you are curious, the nutty original that inspired this is right here: Raspberry White Chocolate Pistachio Cookies. Today we are keeping it simple and allergy friendly with a dough that bakes beautifully and does not require chilling. Pull out a bowl, warm the oven, and let’s bake together.
Ingredients
Pantry Staples
For a small batch that makes about 16 medium cookies, you will need these simple ingredients. I keep them stocked because they cover most cookie emergencies.
- 1/2 cup unsalted butter, softened to room temp, 113 g
- 1/2 cup granulated sugar, 100 g
- 1/2 cup packed light brown sugar, 110 g
- 1 large egg, room temp if possible
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all purpose flour, 220 g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup white chocolate chips or chopped white chocolate, 170 g
- 1 heaping cup frozen raspberries, kept frozen
- 1 teaspoon cornstarch, for tossing with the berries
- Optional: zest of half a lemon for brightness
Berry and Chocolate Notes
Frozen raspberries are your friend here because they stay firmer while you mix and bake. If using fresh berries, freeze them for 20 minutes before mixing to help them hold their shape. For chocolate, use a mix of chips and chopped chunks if you can. The chips help the cookies hold, and the chunks melt into those dreamy pockets that make every bite special.
If you are in a white chocolate mood, you might also enjoy these bright and cozy Blueberry White Chocolate Chip Cookies. Different fruit, same feel good vibe.
Texture tip: This dough is soft but not sticky. If yours looks crumbly, add 1 to 2 teaspoons of milk. If it looks wet, dust in another tablespoon of flour until it feels like playdough that gently holds together.
How to Keep Berries Intact
The biggest worry with raspberry white chocolate cookies is ending up with pink-streaked dough. I like a bit of swirl, but not a whole bowl of mush. Here’s the simple way to keep those ruby pockets of fruit intact.
First, keep the raspberries frozen. Do not thaw them. Toss them with the cornstarch right before you add them to the dough. That light dusting creates a tiny barrier that helps prevent extra juice from escaping. Fold them in at the end, using only two or three gentle turns with a spatula. If you see some loose bits, lightly press them onto the tops of the scooped dough instead of stirring them through.
Plan to work quickly. The longer frozen berries sit in dough, the more they start to leak color. Scoop, top with a few extra white chocolate chips, and get them onto a cool baking sheet lined with parchment. If you love tangy and sweet fruit bakes, save this elegant Festive White Chocolate Cranberry Tart for your next get together.
Shortcut to success: If you have time, chill your bowl for 10 minutes after folding in the berries. It buys you a little buffer so you can scoop without the raspberries softening too fast.
Shaping Tips
Shaping gives these cookies that bakery look without any fuss. Use a medium cookie scoop or 2 rounded tablespoons of dough per cookie. Roll into a ball with your hands, then stud the top with a couple of extra white chocolate chips and one or two raspberry pieces. That way the fruit peeks through after baking and looks as good as it tastes.
For thick cookies, stack your dough. Scoop one tablespoon, add a small raspberry piece, then scoop a second tablespoon on top and pinch the edges. It creates a mini double stack that bakes thicker. After they come out, use a wide glass or a round cutter to gently scoot the edges in small circles. This gives you neat, round cookies with soft centers.
If you are a fan of tall, plush cookies, you might love these Ultra Thick Bakery Style Chocolate Chip Cookies. Same shaping tricks, different flavor profile.
Quick wins: Space cookies at least 2 inches apart. Always bake on cool sheets. Add a pinch of flaky salt on top right after baking for a little pop.
Baking Guide
Chill or No Chill
Good news. This dough works without chilling. That said, if your kitchen is warm or your butter got too soft, a quick 15 minute chill will help keep the cookies thicker. If you prefer a slightly chewier center, chill. If you want quick and a bit thinner, bake right away.
Timing and Signs of Doneness
Preheat the oven to 350 F or 175 C. Bake on the middle rack for 9 to 11 minutes for medium cookies. You want pale centers and edges just turning light golden. A few white chocolate chips may get a little toasty and that is delicious. The cookies will look slightly underdone in the center when you pull them, and that is perfect. They set as they cool.
Line your pan with parchment for the most even bottoms. Do not use greased pans or your cookies may spread more than you want. If your oven runs hot, check at 8 minutes. If you like deeper color, go to 12 minutes, but watch closely. Fruit sugars brown quickly.
- Spread control: If the first tray spreads more than you like, stir 1 more tablespoon flour into the remaining dough.
- Extra gooey center: Pull them out at 9 minutes, then leave on the pan for 5 minutes before moving to a rack.
- Crispier edges: Go to 11 or 12 minutes and cool completely on a rack.
If you want another chocolate fix to bake next, these Salted Caramel Chocolate Cookies are a crowd pleaser and pair nicely with coffee.
Flavor Variations
I love the classic pairing here, but there are easy ways to switch things up while staying in the no-nut lane.
Lemon pop: Add zest of one whole lemon and switch half the vanilla to lemon extract. The citrus wakes up the berries in the best way.
Dark side: Swap half of the white chocolate for chopped dark chocolate. The slight bitterness balances the sweet cookie and juicy berries.
Jam swirl: Add 2 teaspoons of raspberry jam per tray by dotting tiny amounts onto the dough mounds and swirling with a toothpick. Do not overdo it or they can spread more.
Coconut kiss: Fold in 1/3 cup unsweetened shredded coconut if you are fine with it. It is not a nut, but always check with guests for allergies just in case.
Make It Gluten Free
Use a good 1 to 1 gluten free baking flour that includes xanthan gum. Start with 1 3/4 cups, but be ready to add up to 2 tablespoons more if the dough seems too soft. Bake times are the same. Gluten free versions can look more pale, so use the light golden edge cue, not color alone.
Raspberry White Chocolate Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together soft butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- If the dough looks crumbly, add 1-2 teaspoons of milk. If too wet, add another tablespoon of flour.
- In a small bowl, toss frozen raspberries with cornstarch, then gently fold them into the cookie dough with a spatula.
- Scoop the dough onto a cool baking sheet lined with parchment paper, spacing at least 2 inches apart.
- Optionally, stud the tops with extra white chocolate chips and raspberry pieces.
- Bake for 9 to 11 minutes until the edges are lightly golden. The centers may look slightly underdone.
- Remove from the oven and let them cool on the pan for 5 minutes before transferring to a rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Common Questions
Can I use fresh raspberries?
Yes, but freeze them for 20 minutes first. Fresh berries are softer and can bleed into the dough. A quick chill helps them stay intact.
How do I store the cookies?
Keep them in an airtight container at room temperature for 2 days. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temp or warm for 5 minutes at 300 F.
Can I make the dough ahead?
Absolutely. Scoop the dough onto a sheet, freeze until solid, then store in a freezer bag. Bake from frozen at 350 F and add 1 to 2 minutes to the time.
Can I cut the sugar?
You can reduce the granulated sugar by 2 tablespoons and still get a good texture. I would not cut more or the cookies can turn cakey and dry.
Do freeze dried raspberries work?
Yes. Use 1 cup lightly crushed pieces and skip the cornstarch. They give a bright, fruity pop without extra moisture.
A Sweet Finish You Can Bake Today
Here is the best part. These raspberry white chocolate cookies are fast, pretty, and taste like a bakery treat, but you can pull them off on a weeknight. Keep your raspberries frozen, fold them in at the end, and bake just until the edges turn light golden. A little patience while they cool will reward you with soft centers and melty white chocolate in every bite.
If you like comparing styles and picking your favorite twist, the versions from White Chocolate Raspberry Cookies – Broma Bakery and Bakery Style Raspberry White Chocolate Cookies – Erhardts Eat are fun reads too. Whichever path you take, I hope you feel inspired to preheat your oven and make a batch. Bake them, share them, and let me know how your kitchen smelled when that first tray came out. Happy cookie time.
