White Chocolate and Raspberry Cookies

These raspberry and white chocolate cookies are buttery, chewy, and stuffed with sweet freeze-dried raspberries and silky white chocolate. White chocolate and raspberry is a flavor combo that never gets old. I combined my white chocolate and raspberry blondies with these orange creamsicle cookies to make this amazing recipe.

These raspberry cookies are easy to make and take less than 30 minutes to whip up your first batch. You can use fresh raspberries in this recipe if you'd like, but you can also use frozen (or freeze-dried) so you can make them year-round!

This is your basic cookie recipe but I will point out a few things below:

• butter- I always use unsalted butter when baking. If you only have salted butter, just omit the salt that the recipe calls for.
• white chocolate- White chocolate chip cookies are always a favorite of mine. You can use standard white chocolate chips or you can buy a bar and cut it up into chunks.
• freeze-dried raspberries- In the US you can find freeze-dried raspberries in most grocery stores! Below is a picture example of two brands from target and trader joes, most grocery stores have them near the dried fruit. You can also use fresh or frozen raspberries in this recipe if you'd prefer.

Step 1: Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.

Step 2: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, use an electric mixer to beat the butter and both sugars until light and fluffy, for about 1-2 minutes. Add in the egg and vanilla, mixing until smooth. Gradually mix in the flour mixture until just combined (don't overmix here).

Step 3: Use a rubber spatula to fold in the white chocolate chips. Then fold in the raspberries (if using fresh raspberries, be very gentle when mixing them in as you don't want to squish them).

Step 4: Use a cookie scoop or measuring spoon to scoop out 1½ tbsp-sized balls of dough onto the cookie sheet, leaving 3 inches of space between cookies. Bake for 10-12 minutes, or until the edges are slightly golden brown. Remove from the oven and allow them to cool for 5-10 minutes before transferring them to a wire cooling rack to cool completely.

You can find freeze-dried raspberries in most grocery stores, usually where they keep dried fruits (think raisins). You can also buy them online here.

Yes, you can use fresh or frozen! If you'd like to use fresh raspberries, use the same measurement but be sure to not rinse the raspberries right before putting them in the batter or they will be too wet. Rinse and allow them to dry first. If using frozen raspberries, do not thaw beforehand.

Yes, you can make the dough ahead of time and refrigerate or freeze it until you want to use it. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for 2-3 days.

• Use room temperature butter- I like to take my butter out of the fridge about an hour before I start baking.
• Make sure to measure your flour correctly- spoon and level is my favorite method. Use a spoon to fluff up the flour, then gently scoop it into your measuring cup without packing it. Then use the back of a butter knife to level it off.
• Use a cookie scoop for even cookies- this one is my favorite! You can use a bigger or smaller one depending on the size of the cookies you want.
• Add white chocolate chips or chunks to the tops of your cookies before baking for extract bites of chocolate!
• Bang the pan as soon as they come out of the oven- if you don't use the pan bang method on your cookies you are missing out! As soon as your cookies are finished baking drop the baking sheet on your counter 2-3 times. This gives you dense, chewy cookies with a crisp edge.
• Use freeze-dried or frozen raspberries to make these cookies year-round (don't have to rely on fresh berries being in season).

Store these white chocolate and raspberry cookies in an airtight container or bag at room temperature for 4-5 days for optimal freshness, and in the freezer for up to 3 months. Let cookies sit at room temperature to dethaw when ready to eat.

If you want to freeze the cookie dough before baking, I recommend scooping the cookies into balls and freezing, that way you can take out as many as you want to make at a time.

• Orange Creamsicle Cookies
• Small batch sugar cookies
• Small batch peanut butter cookies
• No-Bake Pumpkin Cookies
• Oatmeal creme pies
• Chocolate marshmallow cookies
• S'mores cookies cups
• Chocolate chunk cookies

If you make this recipe, please leave a star rating and comment below! It's so helpful to my business as well as other bakers 🙂 thank you for supporting Bake & Bacon!

This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!