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These White Chocolate and Raspberry Cookies are the perfect balance of sweet and zingy. The raspberries combine perfectly with the white chocolate. The crisp edges meet a chewy centre for an overall gorgeous cookie! The recipe itself is mega easy, and is my base vanilla cookie recipe that I use for so many things.

As is common on my site, this is a mega versatile recipe. You could absolutely sub the fillings for any similar chocolate and they’ll work just as well. Similarly, feel free to change how big they are to make more or fewer. If you do this, however, make sure to adjust the bake time up or down accordingly. This is a great cookie dough to make ahead and keep in the fridge or freezer (wrap air tight) until needed!

I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and add extra chocolate on top just before baking for that Instagram look.

White Chocolate & Raspberry Cookies, one being lifted up and is split apart

TOP TIPS FOR THE BEST White Chocolate and Raspberry Cookies

  • Butter: Make sure to use melted butter. This really helps the texture.
  • Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake. 
  • Filling: I use regular white chocolate, but any chocolate will work. I also use fresh raspberries. I imagine frozen would work, but I haven’t tried myself!
  • Chill Time: I know everyone hates this part but it really helps make the best cookies! Go for 30 minutes if you can. If you are making ahead, overnight is great!

I bake these White Chocolate and Raspberry Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Best of Both Worlds Cookies or these Poptart Inspired Cookies. For more baking inspiration, head on over to my Instagram.

White Chocolate & Raspberry Cookies, one being lifted up and is split apart

White Chocolate and Raspberry Cookies

These are the perfect balance of sweet and zingy. The raspberries combine perfectly with the white chocolate. The crisp edges meet a chewy centre for an overall gorgeous cookie! This makes about 12 large cookies, feel free to change the size, but adjust oven timing!
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Author: Florence Jackson

Ingredients

  • 125 g Unsalted Butter Melted
  • 100 g Granulated Sugar
  • 120 g Light Brown Sugar
  • 2 tsp Vanilla Extract
  • 1 Medium Egg
  • 275 g Plain Flour
  • 3 tsp Baking Powder
  • 200 g White Chocolate Chopped
  • 100 g Fresh Raspberries Chopped

Instructions

  • In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
  • Add the flour and baking powder. Fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the white chocolate chunks and raspberries, fold together gently.
  • Cover and chill in the fridge at least 30 minutes.
  • Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays. Roll into about 12 balls (use a tablespoon to scoop balls of dough). Place on lined baking sheets.
  • Bake 10-12 minutes, until golden and just crisping up at the edges (they continue to cook a little once removed). Let cool on a wire rack!

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