These raspberry and white chocolate cookies are perfect if you are craving something sweet, fruity and rich!
I’m a huge chocolate chip cookie kind of girl, but my boyfriend gets the worst heartburn when he eats chocolate, so occasionally I’ll make a chocolate free cookie.
These cookies are perfect for this and honestly, they might be better than the chocolate chip cookie (depends on the day though). The white chocolate and the raspberry pair together perfectly!
The great thing about these cookies is that you can mess around with the add-ins too. Nuts are a great addition and you can always swap out the raspberries for another fruit (this gets tricky though, I go into detail later).
If you are looking for a cookie that is super delicious, but want a break from the typical chocolate chip cookie, this recipe is perfect for you!
Ingredients for Raspberry and White Chocolate Cookies
These cookies are pretty similar to the run of the mill chocolate chip cookie, but of course instead of chocolate chips, you’ll add raspberries and white chocolate chips.
- White sugar
- Brown sugar
- Vanilla extract
- All purpose flour
- Baking soda
- White chocolate chips
You can choose between fresh or frozen raspberries. Personally, I use frozen raspberries because they are cheaper and I can use any I have left over for smoothies (raspberry banana smoothies are the best).
I haven’t tested out any swaps for this recipe so I recommend making it just as the recipe reads. But, you can definitely test out adding in some additional add-ins like macadamia nuts or walnuts.
Why white chocolate?
You can definitely use regular chocolate chips for this recipe if that’s what you prefer or if that’s what you happen to have on hand.
Chocolate and raspberries go great together so I imagine the cookie would taste great with regular chocolate (though I haven’t tried it out myself).
But, personally I think this recipe works best with white chocolate chips (instead of regular chocolate chips). The white chocolate has less of a strong flavor and really brings out the flavor from the raspberries.
Plus, having the white chocolate makes the raspberries stand out visually since they blend with the batter. I don’t know about you, but I care about the aesthetics!
Overall, if you don’t have white chocolate on hand, I don’t see anything wrong with using regular chocolate chips. But, if you don’t mind grabbing some white chocolate chips, or have some on hand, I highly recommend using them!
Tip: You can use fresh or frozen raspberries for this recipe. I personally use frozen because they are cheaper!
Can I use another fruit instead of raspberries?
There are a few fruits you can use to replace the raspberries, but I would just be careful since some fruits aren’t going to bake that well.
Here are some fruits you can try using instead of raspberries:
I pick these fruits due to their textures and their ability to stay together when baked. But, I haven’t tested them out in the recipe yet.
You can absolutely try other fruits if you’d like as well, but there are few you should avoid using such as melons and citrus fruits which don’t do well when baked.
How to make Raspberry and White Chocolate Cookies
These cookies are pretty straightforward and fairly similar to a normal chocolate chip cookie. Just be sure to be careful when adding in the raspberries.
Step 1: Make sure butter is soft. Add to a medium bowl along with white and brown sugar. Mix until combined.
Step 2: Add egg and vanilla extract. Mix again until combined.
Step 3: Add all purpose flour, baking soda and salt. Fold together until combined
Step 4: Fold in the white chocolate chips and raspberries. Be gentle to avoid crushing the berries.
Step 5: Form balls and add to a parchment paper lined baking sheet. Bake for 12 minutes at 350 degrees Fahrenheit.
Be sure to let the cookies cool for several minutes before trying them out. They tend to be rather crumbly when they are still hot. But don’t wait too long! They are best when they are pretty fresh out of the oven.
Nutritional benefits of raspberries
Raspberries are a super nutritious food. While there are too many raspberries in this recipe, you will still get some of these benefits. Plus, they taste pretty amazing.
One reason I love raspberries is that they are super high in fiber. 1 cup of raspberries contains 8 grams of fiber. The recommended fiber intake for women is 25 grams and men is 38 grams. So, just 1 cup of raspberries is going to be 21-32% of the daily fiber you need!
Fiber is great for your digestion and will help bulk up your stools (great if you have constipation). Raspberries are a super easy and delicious way to add some fiber to your diet.
Along with fiber, raspberries contain vitamin C, vitamin K, magnesium and manganese. Overall, they are a great addition to your everyday diet (and dessert!).
How to store these cookies
Once you have baked the cookies, you can add them to an airtight container and leave them out on the counter. They should last about 3 days before you need to toss them.
If you have leftover batter, then you can either keep them refrigerated or freeze them, both of which are great options if you love eating a freshly baked cookie (and I mean who doesn’t?).
With either option, keep the better in an airtight bag or container. If you decide to freeze the batter, roll the dough into balls or cubes and separate each piece with parchment paper so they don’t freeze together.
Then, whenever you are ready, simply pop the cookies onto a parchment paper lined baking sheet and bake for 12 minutes (you may need an extra few minutes if baking from frozen).
If you tried out this recipe and liked it, please comment below and share. Also remember to tag me on Instagram and TikTok!
Raspberry and White Chocolate Chip Cookies
- 1/2 cup butter
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup white chocolate chips
- 1/2 cup raspberries
- Preheat the oven to 350 degrees Fahrenheit.
- Add softened butter to a medium sized bowl. Add white sugar and brown sugar. Mix until combined.
- Add egg and vanilla extract. Mix until combined.
- Add all purpose flour, baking soda and salt. Mix until combined.
- Fold in white chocolate chips and raspberries. Be careful not to crush the raspberries.
- Use the dough to form balls, about 1 inch diameter. Add to parchment paper lined baking sheet.
- Bake for 12 minutes or until the edges are crispy.
- Let cool for 5-10 minutes and enjoy!
You can use frozen or fresh raspberries for this recipe. I personally like frozen because they are cheaper and don’t crush as easily!
Let the cookies cool before eating so they don’t crumble when you try to pick them up.