Name: Raspberry And White Chocolate Chips Cookie
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 12
Cuisine: American
Ingredients: 2/3 cup (156 ml) unsalted butter (softened); 1 large egg; 1 cup (240 ml) white chocolate (finely chopped); 1 cup + 1 tbsp (240 ml + 15 ml) frozen raspberries; 1 3/4 cups (220 g) all-purpose flour; 1/3 cup (66 g) light brown sugar (packed); 1/3 cup (66 g) caster sugar (superfine sugar); 1/2 tsp fine sea salt; 1/2 tsp baking soda; Zest of 1 lemon

Sweet raspberry and white chocolate chips cookies bring a burst of delightful flavors to your baking adventure.

Soft, chewy textures mingle with bright fruit and creamy chocolate in every delectable bite.

Baking these treats feels like crafting edible art in your kitchen.

Delicate raspberries add a tangy surprise that perfectly complements rich white chocolate chips.

Homemade cookies always spark joy and create memorable moments of deliciousness.

Each ingredient tells a story of comfort and indulgence.

Craft a Gourmet Treat: Transform ordinary baking into a delightful culinary adventure with these sophisticated raspberry and white chocolate cookies that elevate your home baking skills.
Perfectly Balanced Flavor Fusion: Experience a harmonious blend of tangy raspberries and creamy white chocolate that creates an irresistible taste sensation in every single bite.
Beginner-Friendly Baking Triumph: Master this recipe with simple techniques that make you feel like a professional baker, even if you're just starting out in the kitchen.
Crowd-Pleasing Dessert Magic: Impress family and friends with a stunning cookie that looks and tastes like it came straight from a gourmet bakery, making any gathering instantly special.

Main Ingredients:

Raspberries: Fresh frozen berries that provide a tart and juicy flavor burst in the cookies.
White Chocolate: High-quality chocolate that melts and creates creamy pockets throughout the cookie.
Plain Flour: The fundamental base that gives structure and texture to the cookie.
Unsalted Butter: Provides rich flavor and helps create a soft, tender cookie texture.
Egg: Binds the ingredients together and contributes to the cookie's moisture and structure.

Sugars:

Caster Sugar, Light Brown Sugar: Sweeteners that caramelize and add depth of flavor to the cookies.

Flavor Enhancers:

Lemon Zest: Adds a bright, citrusy note that complements the raspberries and white chocolate.

Leavening and Seasoning:

Bicarbonate of Soda, Fine Sea Salt: Helps the cookies rise and balances the overall sweetness.

Baking Preparation:

Parchment Paper: Prevents cookies from sticking and ensures easy removal from the baking sheet.

Step 1: Prepare Oven and Raspberries

Grab your frozen raspberries and let them sit at room temperature for 10-15 minutes to soften slightly. Fire up the oven to 190°C (375°F), or 170°C (340°F) if using a fan setting.

Line two baking sheets with parchment paper for easy cookie removal.

Step 2: Create Creamy Base

In a large mixing bowl, blend:

Softened unsalted butter
Caster sugar
Light brown sugar

Whip these ingredients with an electric mixer until the mixture becomes fluffy and light.

Crack in a large egg and sprinkle in lemon zest. Mix until everything combines beautifully.

Step 3: Mix Dry Ingredients

Sift together:

Plain flour
Bicarbonate of soda
Fine sea salt

Gently fold these dry ingredients into the butter mixture. Stir with a wooden spoon until just combined.

Avoid overmixing to keep the cookies tender.

Step 4: Introduce Chocolate and Berries

Carefully fold chopped white chocolate into the dough.

Next, gently incorporate the slightly softened raspberries. Let the raspberries create beautiful red swirls throughout the cookie dough.

Step 5: Shape Cookie Dough

Divide the dough into two equal portions. Scoop out golf ball-sized rounds onto the prepared baking sheets.

Leave plenty of space between each cookie to allow for spreading. Softly press down on each dough ball to create a slight flatten shape.

Step 6: Bake and Cool

Slide the baking sheets into the preheated oven. Bake for 15-17 minutes until the edges turn golden brown while maintaining soft centers.

Let the cookies rest on the baking sheets for 5 minutes. Transfer to a cooling rack and allow them to cool completely.

Repeat with any remaining dough.

Defrost raspberries carefully to prevent excess moisture, which could make cookies soggy and affect texture.
Ensure butter is softened but not melted for perfect cookie consistency and smooth creaming process.
Break raspberries gently while folding to create beautiful marbled effect without crushing entire fruit.
Space cookies generously on baking sheet to allow proper spreading and prevent merging during baking.
Remove cookies from oven when edges are golden but centers remain slightly soft for chewy, moist texture.

Gluten-Free Raspberry White Chocolate Cookies: Replace plain flour with gluten-free flour blend, ensuring all ingredients are certified gluten-free for celiac or gluten-sensitive individuals.
Vegan Berry Chocolate Chip Cookies: Substitute butter with coconut oil, use flax egg instead of chicken egg, and select dairy-free white chocolate chips for a plant-based version.
Low-Sugar Raspberry Cookies: Use monk fruit sweetener or stevia in place of traditional sugars, reducing overall sugar content while maintaining delicious flavor profile.
Dairy-Free Berry Chocolate Cookies: Select plant-based butter alternatives like vegan margarine, use coconut cream-based white chocolate chips, creating a lactose-free cookie option.

Pair these raspberry white chocolate cookies with lavender Earl Grey tea for a sophisticated, aromatic experience that highlights the delicate berry and creamy chocolate notes.
Choose a chilled champagne or prosecco to cut through the sweetness, creating a delightful balance between the rich cookie and crisp, bubbly drink.
Serve alongside a scoop of tangy lemon sorbet to introduce a bright, citrusy element that complements the cookie's white chocolate and raspberry profile.
Select a vanilla bean custard or mascarpone cream as a smooth, elegant accompaniment that enhances the cookie's texture and enriches its complex flavor palette.

Store cookies in an airtight container with parchment paper between layers. Keep in the refrigerator for up to 5 days, maintaining their soft texture and preventing moisture buildup.
Wrap cookie dough balls tightly in plastic wrap, then place in a freezer bag. Freeze uncooked dough for 3 months. Bake directly from frozen state, adding 2-3 extra minutes to baking time.
Place completely cooled cookies in a freezer-safe container with wax paper separating layers. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.

FAQs

Why use frozen raspberries instead of fresh ones?

Frozen raspberries help maintain the cookie’s structure by preventing excessive moisture and bleeding, which keeps the dough’s consistency and creates beautiful marbled red streaks throughout the cookies.

Can I substitute white chocolate with another type of chocolate?

Dark or milk chocolate can be used, but white chocolate complements the raspberries’ tartness perfectly, creating a balanced sweet-tangy flavor profile that makes these cookies unique.

How do I prevent the raspberries from turning mushy in the dough?

Slightly defrosting the raspberries for 10-15 minutes and gently folding them into the dough allows them to break minimally, creating attractive red swirls without completely disintegrating the fruit.

Clara Bennett

Contributing Recipe Developer & Food Writer

Expertise

Baking and Pastry Development, Gluten-Free and Allergy-Friendly Recipe Creation, Culinary Storytelling and Food Journalism, Recipe Testing and Standardization, Southern Comfort Foods and Modern Twists

Education

Sullivan University – National Center for Hospitality Studies
Associate Degree in Culinary Arts

Focus: Baking and Pastry Arts, Recipe Testing, and Culinary Journalism.

Clara specialized in crafting desserts that blend classic Southern comfort with modern techniques, while developing strong writing skills to tell the story behind every dish.

Lane Community College (Certificate Program)
Certificate in Food Writing and Photography

Focus: Culinary storytelling, recipe formatting, food styling, and visual presentation.

Clara’s love of baking started young, powered by homemade pies, biscuits, and stories passed around the family table.
After earning her degree at Sullivan University and a food writing certificate at Lane Community College, she turned her passion into a craft: sharing recipes that are simple, soulful, and always full of heart.
She’s big on bold flavors, flexible ideas, and creating sweets that fit any table (yes, even if you’re gluten-free). When she’s not baking, you’ll find her wandering farmers’ markets, styling food for the next photo shoot, or working on her ever-growing recipe journal.