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These raspberry white chocolate cookies are chewy and buttery cookies. They are full of white chocolate chips and frozen raspberries. These cookies can be made in 20 minutes and they are a no chill recipe!
When I was recipe developing these raspberry white chocolate cookies, I couldn't decide if I should do frozen raspberries or freeze dried raspberries.
I decided to frozen to get a strong punch! Since they are frozen, I made these into a simple easy recipe that require no chill time.
The best part about these cookies are the white chocolate chips! You can never go wrong with white chocolate cookies! This recipe is perfect for Valentine's Day or the holiday season.
If you are looking for more cookie recipes, try Small Batch Chocolate Chip Cookies, Biscoff Butter Cookies, and .
Jump to:
- Why You Will Love This
- Ingredient Notes
- Step By Step Instructions
- Expert Baking Tips
- FAQ
- Storing and Freezing
- 📖 Recipe
Why You Will Love This
- Easy no chill recipe- This recipe is super easy to make. You don't need a mixer. They can be baked in 20 minutes!
- Frozen raspberries- These cookies are full of frozen raspberries. Which means you can make these any time of the year!
- White chocolate chips- The white chocolate chips combined with the raspberries are a match made in heaven!
Ingredient Notes
- Unsalted butter- Melt the butter in the microwave, then let it cool slightly. Too hot of butter will greatly affect the texture of the cookies.
- Brown sugar- I used light brown sugar.
- Egg + Egg yolk- Since the raspberries have so much liquid, I reduced one of the eggs to an egg yolk.
- Raspberries- Pull the frozen raspberries out 10 minutes before baking to slightly thaw.
- White chocolate chips- Use a good quality like Ghirardelli.
Step By Step Instructions
Here is how to make and bake these bakery-style cookies.
STEP 1: Preheat the oven. Place parchment paper on two prepared baking sheets (cookie sheets). Preheat the oven to 350F.
STEP 2: Melt the butter. Melt the butter to allow it to slightly cool before you use it. Also, pull the raspberries out at this point too.
STEP 3: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour, baking powder, baking soda, and salt.
STEP 4: Mix the wet ingredients. In a large bowl, mix the melted butter, brown sugar, and white sugar together. Then, add in the pure vanilla extract, egg, and egg yolk. Use a whisk to mix it together.
This recipe doesn't require a stand mixer or electric mixer!
STEP 5: Add the flour mixture. Add the flour mixture and use a rubber spatula to fold it in. Then, add in the frozen raspberries and white chocolate chips.
STEP 6: Scoop the dough. Use a large cookie scoop and scoop 3 oz cookie dough balls. Place 6 cookie dough balls per baking sheet.
STEP 7: Bake the cookies. The cookies need to be baked for 13-15 minutes. They will be lightly golden brown on the edges.
For best results, top with extra white chocolate chips.
STEP 8: Cool. Let the cookies sit on the hot pan for 5 minutes to continue to bake, then transfer to a cooling rack.
Expert Baking Tips
- The cookies need to be baked on parchment paper. This will reduce the spreading.
- Letting the raspberries thaw slightly, will let you to get more raspberry per cookie.
- After adding the raspberries, the dough will be wet. Don't worry this is normal!
- Using a large cookie scoop will let you get a more chewy texture in each cookie. There will still be a crisp edge though!
- If you want picture perfect cookies, don't forget to add those extra white chocolate chips on top.
- If you want a soft cookie, make sure to slightly underbake the cookies. They will continue to bake as they cool.
FAQ
Can I use freeze dried raspberries?
Yes you can! You can use them whole, or ground them up. You can also use fresh raspberries.
Why didn't my cookies spread?
This has to do with the flour. You need to spoon and level the flour. If you stick the measuring cup straight in, this will compact it down leading to thick cookies.
Can I use semi-sweet chocolate chips?
Yes you can!
Why do I have flat cookies?
Your cookies could be flat because you over measured the raspberries. The berries provide too much moisture if there is too much.
Storing and Freezing
Store these white chocolate raspberry cookies in an airtight container. Store at room temperature up to 5 days.
Freezing
Freeze the cookie dough balls by wrapping in plastic wrap or you can use a freezer bag. Freeze up to 30 days. Bake the cookies straight from frozen.
The baked cookies can be frozen. Freeze up to 30 days. Thaw for 1 hour before eating.
Other Cookie Recipes To Try
- White Chocolate Toffee Cookies
- Cinnamon Pecan Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
Make sure to leave me astar reviewbelow!
Make sure to tag me on Instagram@stephaniesweettreats. I hope you loved it! To get more ideasfollow me on Pinterest.
📖 Recipe
Raspberry White Chocolate Cookies
Stephanie Rutherford
These raspberry white chocolate cookies are a no chill recipe. They are a chewy and buttery cookies full of white chocolate chips and frozen raspberries.
5 from 45 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 14 minutes mins
Total Time 29 minutes mins
Course Dessert
Cuisine American
Servings 15 large cookies
Calories 318 kcal
Ingredients
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted
- ¾ cup Brown sugar packed light or dark
- ¾ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1 cup Frozen raspberries slightly thawed
- ¾ cup White chocolate chips Plus more on top of the cookies
Instructions
Melt the butter in the microwave. Let it cool for 10 minutes before using. At the same time, pull the frozen raspberries out to start to thaw.
1 cup Unsalted butter, 1 cup Frozen raspberries
Preheat oven to 350°F. Prep two cookie sheets with parchment paper.
In a mixing bowl, sift the flour. Add in baking power, baking soda, and salt.
2 ½ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
In a separate bowl, mix the melted butter, sugar, and brown sugar. Add in the vanilla, egg, and egg yolk.
¾ cup Brown sugar, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
Add the dry ingredients. Use a rubber spatula to fold the dry ingredients in. Add in the frozen raspberries and white chocolate chips.
¾ cup White chocolate chips
Use a large cookie scoop to scoop 3 oz cookie dough balls. Place 6 cookie dough balls per cookie sheet.
Bake the cookies for 13-15 minutes. Bake until the edges are light golden brown.
Top the warm cookies with more white chocolate chips. Let it sit for 5 minutes before transferring to a cooling rack.
Notes
Flour- Make sure it is spooned and leveled or use a kitchen scale. Compacted flour can lead to cookies that don't spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Nutrition
Calories: 318kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 220mgPotassium: 68mgFiber: 1gSugar: 26gVitamin A: 398IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword chewy, cookies, no chill, raspberries, white chocolate cookies
Tried this recipe?Let us know how it was!
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About Stephanie Rutherford
Reader Interactions
Comments
Alvena says
DELICIOUS. I used freeze dried raspberries and it was one of the best I have made. Definitely add the flour in parts at a time because mine ended up being a little cakey so I’ll use less next time.Reply
Stephany Rodriguez says
I'm going to be trying these this week! Question: I'm prepping a couple cookie doughs ahead of time, if I prepare this in advance to chill can I still follow the recipe as is with melted butter or should I use room temperature?
Reply
Kelly Wyrick says
Soooooo goood!!!I'm thinking of switching the white chocolate chips to white chocolate bars (chopped). Has anyone else tried this substitute before?
Reply
Stephanie Rutherford says
You can do that!
Reply
Julieta says
So delicious, thanks for sharing the recipe. I will make them again for sure!!!Reply
Michelle says
I made these cookies once yesterday and then immediately made them this morning as well. This recipe is a keeper forever. Only alteration I made was that I kept the raspberries frozen until I added them into the dough.Reply
Amanda says
Can I use frozen strawberries instead of raspberries?
Where I live it's impossible to find raspberries.Reply
Stephanie Rutherford says
Yes you can!
Reply
Stephanie Smitley says
Made these for the 2nd time and they are just as amazing as the first time! Will definitely make them again! Yummmm!Reply
Jamie says
These cookies are the perfect combination of raspberries and white chocolate.Reply
Mog Fitz says
These cookies baked like a dream. They were super easy to make, look beautiful and taste like heaven. 10/10 fantastic recipe!Reply
Jesse Levy says
Amazing!Reply
Diana says
Amazing!
But why do you use melted butter in some recipes and room temperature in others? Is there a problem if I use it at room temperature in this recipe?Reply
Stephanie Rutherford says
When I make a no chill recipe, I use melted butter with baking soda and baking powder. For a chill recipe, I use softened butter and baking soda. So, I recommend trying these with the melted butter!
Reply
Sara says
Looks delicious!! Can i use fresh raspberries instead?
Reply
Stephanie Rutherford says
Yes you can!
Reply
Hannah says
Stephanie always post the most beautiful delicious looking recipes!! This recipe in particular is absolutely delicious & so festive for Valentine’s Day.Reply
Lana says
These cookies are so easy to make!Reply
