Fresh raspberries combine with white chocolate in these easy and deliciously different cookies! You only need a few raspberries so these are a perfect use for the end of the container.
Yes, you can add fresh raspberries to cookies and they’re fabulous! These raspberry white chocolate cookies combine white chocolate chunks with fresh raspberries in a buttery cookie. These are a special treat and a great way to use up a few fresh raspberries!
Ingredients and substitutions
A few notes about the key ingredients …
Fresh raspberries – Fresh raspberries are recommended. I haven’t tested this recipe with frozen raspberries. For the amount required, if you don’t have a scale to weigh them out, a standard 1/2 pint container of raspberries is 6 oz, so the amount needed is about 1/3 of the smallest raspberry container.
White chocolate – You can use white chocolate chopped from a white chocolate bar or white chocolate chips, as you like. I prefer chopped white chocolate from a bar myself.
Step-by-step photos
- Add the room-temperature butter, white sugar and brown sugar to a bowl (if using an electric mixer) or the bowl of a stand mixer fitted with the paddle attachment. Cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the bowl a couple of times to ensure all the butter is incorporated.
- Add the egg and vanilla to the bowl.
- Beat in the egg and vanilla, scraping down the bowl as needed. With the mixer on low, incorporate the flour mixture until well combined.
- Fold in the chopped white chocolate.
- Gently fold in the chopped fresh raspberries. You can chill the batter for 30 minutes if you have the time or proceed to shape and bake right away.
- Form the dough into 1 – 1 1/2-inch sized balls and set about 2 inches apart on a parchment-lined baking sheet. Bake and enjoy!
Recipe tips!
- The most important tip for making cookies (any cookie) is to measure the flour properly. Ideally, you’ll use a kitchen scale for perfect accuracy. If you don’t have a scale, be sure to spoon the flour into a dry measuring cup and then levelling it with the back of a knife. Scooping flour directly from the bag or canister can end up adding too much flour to the cookies. Cookies with too much flour won’t spread properly as they bake.
- “Room temperature” butter is actually butter warmed to about 67F, so it is not super soft. Over-softened butter is not a good thing, especially in the Summer months. Room temperature butter should just yield to your index finger when pressed onto it.
- Creaming together the butter and sugar should be done at medium speed (speed 4 or 5 on a Kitchenaid mixer). Scrape down the bowl a couple of times to make sure all the butter is combined with the sugar.
Storing and freezing
Store baked and cooled cookies in an airtight container for 3-4 days. Cookies also freeze beautifully. Wrap well and freeze for up to 3 months.
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Ingredients
- 2 cups + 2 1/2 Tablespoons (270 g) all-purpose flour, spooned and levelled
- 3/4 teaspoon baking soda
- Pinch fine salt
- 1/2 cup + 3 Tablespoons (156 g) butter, at room temperature
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla bean paste, or vanilla extract
- 2 oz white chocolate, chopped
- 2 oz fresh raspberries, chopped
Instructions
- Preheat the oven to 375F (regular bake/not convection or fan-assisted) and prepare a large baking sheet by lining it with parchment paper. Set aside.
- In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown and white sugars at medium for 2 minutes or until light and fluffy, scraping down the bowl once or twice.
- Add the egg and vanilla and mix in, scraping down the bowl once more. With the mixer on low, add the flour mixture and mix until combined well. With a spatula, fold in the white chocolate, then gently fold in the raspberries.
- Chill dough for 30 minutes or you can bake right away (cookies will spread a bit more if not chilled). Use your hands to form the dough into balls about 1 – 1 1/2 inches in diameter. Place onto the prepared baking sheet, allowing about 2 inches between balls of dough.
- Bake for 12-15 minutes or until the edges are starting to brown and the centre of the cookie looks set. Leave on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
The most important tip for making cookies (any cookie) is to measure the flour properly. Ideally, you’ll use a kitchen scale for perfect accuracy. If you don’t have a scale be sure to spoon the flour into a dry measuring cup and then levelling it with the back of a knife. Scooping flour directly from the bag or canister can end up adding too much flour to the cookies. Cookies with too much flour won’t spread properly as they bake. “Room temperature” butter is actually butter warmed to about 67F, so it is not super soft. Over-softened butter is not a good thing, especially in the Summer months. Room temperature butter should just yield to your index finger when pressed onto it. Creaming together the butter and sugar should be done at medium speed (speed 4 or 5 on a Kitchenaid mixer). Scrape down the bowl a couple of times to make sure all the butter is combined with the sugar. Be sure to read the notes above this Recipe Card for more tips on making this recipe.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Occasionally I see a recipe and I literally drop everything and head to the kitchen -this was one of those recipes! I used thawed, frozen raspberries, draining and squeezing some of the moisture out of them before adding to the batter. It made the batter pink and the baked cookie a bit purple – definitely not a pretty as Jennifer’s cookies. I also added 3 oz of white chocolate instead of 2 oz. Overall, these are really yummy – I look forward to making them when raspberries are in season.
So glad you enjoyed them, Carolyn and good to know that they work with frozen raspberries (albeit a little more colourful :) Thanks!