Raspberry Cookies with White Chocolate Chips Recipe
This post may contain affiliate links. Please read my disclosure policy.
Raspberry Cookies are fresh, tender, and totally delicious! With dots of sweet and sour raspberries, bites of rich chocolate, and just the right combination of ingredients, these white chocolate raspberry cookies are marvelously moist and chewy. And they only take 25 minutes to make!!
Using fresh raspberries is what makes this the perfect cookie! Fruity cookies are the most delicious cookies to make during the summer months, and the addition of the tart raspberries really is the best.
I also think that you could make these for the holiday season or Valentine’s Day, but I really love to whip them up when the raspberries are fresh and ripe.
For the best results, follow the detailed instructions on the printable recipe card below. You’ll be obsessed over the flavor of these raspberry chocolate chip cookies!
Raspberry Cookies
Tangy fruit and sweet chocolate — a match made in heaven any day of the week, any time of the year!
Those little pockets of melty chips are always a welcome little treat when you bite down.
And if you have guests that don’t love sweets so much, then you could always leave the chocolate out for purely raspberry cookies.!
It’s no secret that I love, love, love cookie recipes!
My raspberry white chocolate cookies are only a little white chocolatey — this recipe has a lot more of it to go around.
And my cranberry cookie recipe has some, too!
Ingredient Notes and Substitutions
- Light Brown Sugar – Brown sugar guarantees super soft, chewy white chocolate raspberry cookies – or any cookie!
Regular white sugar will, of course, work just as well, as will regular brown sugar. - Baking Soda – If necessary, baking powder can be used as a substitute.
But you’ll need to use three times as much, so it’ll dry out the batter a bit more than we want. Avoid it if at all possible. - Lemon Juice – Lemon lovers that want a stronger lemon flavor should try adding some lemon zest (just get it from the same lemon) or lemon extract.
Avoid adding extra lemon juice as it will water down the batter. - Raspberries – Fresh and firm raspberries are recommended! Try freezing the fruit for just a little bit to help get a cleaner chop without releasing all of the juice.
- White Chocolate Chips – Not necessary, but very tasty! I find that the texture of the raspberry cookies is more pleasant with this addition. Dark chocolate is also great!
How to Bake Scrumptious Raspberry White Chocolate Cookies
- No frozen fruit, please!
Unfortunately I can’t recommend using frozen berries in my recipe for raspberry cookies.
As the frozen raspberries thaw, they’ll make the batter more runny and turn the batter pink — which could be cute, sure, but not quite what we’re going for!
The berries will also break apart more easily so you won’t get a pop of fruit in each bite. Fresh berries only!
- Pro tips for beautiful batter:
In addition to not using frozen fruit, don’t use mushy fruit either! The color will bleed throughout the batter and change the color throughout.
Also, be very careful not to overmix the batter so that the juices don’t release and mix. Once again, this will turn the batter pink.
- Mix and match flavors.
Lemon is my favorite pairing with raspberries! In frozen and baked desserts alike, this sweet and sour duo is a summery must.
Some other fruity flavors that meld well with raspberries include apricot, blueberry, peach, and orange.
Add essences of these fruits via extracts, nectars, and zest — or to replace half of the chopped raspberries in the batter.
Mint is a great match, too!
And considering the coloring of these red dotted raspberry white chocolate cookies, adding some minty flair would make these a marvelous holiday dessert!
Storing and Freezing White Chocolate Raspberry Cookies
Fresh raspberry cookies are not good for baking ahead of time — with the addition of fresh fruit, they only last for two days or so before becoming unappetizingly soft.
To help them last longer, store white chocolate raspberry cookies in an airtight container in the freezer for up to a month.
If you really want to make these ahead of time, then try using freeze-dried raspberries!
Then they’ll last as long as your average sugar cookie at room temperature.
Kitchen Tools You Will Need
- Cookie Scoops – A cookie scoop is great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time. You can get different sizes to make different sized cookie dough balls.
- Baking Sheets lined with parchment paper – Used for anything from a fresh cookie batch to roasting, a good baking pan will last for years.
- Large Bowl – This one is my go-to and a must for mixing the dry ingredients and the wet ingredients to make the cookie dough.
The parchment-lined baking sheet is the only thing that keeps cookies from sticking, and also keeps you from having a big mess to wash after these raspberry lemonade cookies are done baking!
Raspberry Cookies FAQ
It’s really interesting! This usually only happens if you have a very pink batter as a result of using frozen or mushy fruit.
If a pink batter is baked on a sheet prepared with aluminum foil, the acid in the fruit reacts with the aluminum to turn the batter blue. It tastes the same — it just looks strange!
No, they don’t need to. The fruit should be baked properly into the batter and not be of concern at room temperature.
There also isn’t any milk or cream in the raspberry cookies batter, meaning they are safe on the counter!
First off is using brown sugar instead of white sugar. This moist, molasses-flavored sugar will sweeten just as well as regular sugar but makes cookies much more tender.
Additionally, you can use two egg yolks rather than one whole egg to introduce more fat to the batter, which will also make the cookie more moist and chewy.
Finally, baking for slightly less time makes it less likely your desserts will dry out and harden as they cool.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Raspberry Cookies with White Chocolate Chips Recipe
Equipment
Ingredients
- 1/2 cup butter, melted
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup fresh raspberries, chopped
Instructions
- Preheat oven to 350 degrees. Stir the melted butter and sugars together in a large mixing bowl.
- Add the lemon juice, vanilla extract, and egg, and mix until well combined.
- Mix the flour, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients until just combined.
- Fold in the white chocolate chips.
- Fold in the chopped raspberries, being careful not to overmix.
- Scoop the dough out using a standard cookie scoop, and drop the cookies on a prepared baking sheet at least 2 inches apart. Bake in the preheated oven for 14-15 minutes, until just beginning to brown on the bottoms.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2023, updated and republished July 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
they look good
These Raspberry Cookies are out of this world! Donna and Chad’s recipes from The Slow Roasted Italian never disappoint. So easy to make and absolutely delicious!
Hi Amelia!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
These Raspberry Cookies are a breeze to make! I added a bit of lemon zest for an extra citrusy kick, and they turned out fantastic.