White Chocolate Chip and Raspberry Cookies

ByChristopher Posted on
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These soft and chewy raspberry cookies are bursting with fresh berries, creamy white chocolate chips, and a bright hint of lemon zest. The perfect balance of tart, sweet, and buttery richness, all made in one bowl!

Table of Contents

This recipe came from a fun weekend baking project when I had a surplus of fresh raspberries and a craving for something nostalgic, but with a twist. Inspired by classic chocolate chip cookies and the vibrant raspberries, I set out to make a raspberry cookie recipe that celebrates seasonal fruit, without being overly complicated.

As a recipe developer, I believe the best bakes come from simple, everyday ingredients elevated just enough to feel special. These raspberry cookies are that sweet spot: comforting, a little indulgent, and absolutely worthy of being served for dessert, brunch, or an afternoon treat.

  • Seasonal & fresh – These cookies highlight the natural sweetness of fresh raspberries.
  • Bright & buttery – A touch of lemon zest makes the flavors sing.
  • Textural contrast – The white chocolate chips add creamy richness that pairs beautifully with the juicy berries.
  • Perfectly soft centers – Thanks to the balanced ratio of butter, sugar, and flour, these cookies bake up with golden crisp edges and soft, gooey centers.

Plus, they look gorgeous on a cookie platter. Those swirls of raspberry juice give each cookie a unique, ruby-toned finish.

Ingredient Breakdown (and Tips)

Here’s everything you’ll need to make these delicious raspberry cookies:

  • Unsalted butter – Make sure it’s softened to room temperature for the best creaming consistency.
  • Granulated & brown sugar – Using both provides the ideal balance of crisp edges and chewy centers.
  • Egg – Use a large egg at room temperature to help the dough come together evenly.
  • Pure vanilla extract – Opt for real vanilla; it makes a difference!
  • All-purpose flour – Spoon and level for accurate measurement to prevent dry cookies.
  • Baking soda & baking powder – This duo creates lift and structure.
  • Salt – Just enough to balance the sweetness.
  • White chocolate chips – Look for high-quality brands for the creamiest melt.
  • Fresh raspberries – Gently fold these in last to keep them whole.
  • Lemon zest – Use a microplane and zest directly into the bowl to release the oils.

Pro Tip

Don’t overmix the dough after adding raspberries—this keeps your cookies looking beautiful and avoids over-crushing the fruit.

Substitutions & Variations

  • Frozen raspberries: Yes! Just use them frozen to reduce extra moisture. Expect a bit more bleeding (which still looks pretty).
  • Dark chocolate chips: A deeper, richer flavor if you want to tone down the sweetness.
  • Lime zest: For a fun twist, swap in lime or orange zest.
  • Add cream cheese: For a raspberry cheesecake cookie vibe, fold in small cubes of cream cheese.
  • Make it dairy-free: Use plant-based butter and dairy-free white chocolate.

How to Make Raspberry Cookies

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, cream together:

  • ½ cup unsalted butter (softened)
  • ⅓ cup granulated sugar
  • ⅔ cup packed light brown sugar
    …until light and fluffy (about 3-4 minutes).

Step 3

Beat in:

  • 1 large egg
  • 1 tbsp vanilla extract

Step 4

In a separate bowl, whisk:

  • 2¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

Step 5

Gradually mix the dry ingredients into the wet until combined.

Step 6

Fold in gently:

  • 1 cup white chocolate chips
  • 1 cup fresh raspberries
  • 1 tbsp lemon zest

Step 7

Scoop dough into 1.5-inch balls using a cookie scoop. Place 2 inches apart on your prepared baking sheet.

Step 8

Bake for 10–12 minutes or until edges are golden and centers look just set.

Step 9

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Suggested: Easy Tips on How to Moisten Dry Cookie Dough

Expert Tips for Baking Raspberry Cookies

Chill your dough: If your dough feels too soft (especially if raspberries release extra juice), chill it for 30 minutes before baking.

Don’t overbake: The centers should still look slightly soft—they’ll set as they cool.

Use parchment paper: It prevents sticking and helps cookies bake evenly.

Coarse sugar finish: Sprinkle a little coarse sugar on top before baking for a bakery-style look.

How to Store & Make Ahead

  • Store: Keep in an airtight container at room temperature for 2–3 days or refrigerate for up to 1 week.
  • Freeze baked cookies: Freeze for up to 3 months; thaw at room temperature.
  • Freeze dough: Scoop dough into balls and freeze raw. Bake straight from frozen—just add 1–2 minutes to the bake time.

FAQ

Yes! Just add them frozen to prevent bleeding into the dough. Do not thaw.

Absolutely—use a 1:1 gluten-free flour blend designed for baking.

Your butter may be too soft, or your raspberries released excess moisture. Chill the dough if needed.

Not at all, but it adds a lovely brightness that complements the raspberries perfectly.

Final Thoughts

These white chocolate raspberry cookies are one of my go-to treats when berries are in season—or when I need a simple cookie that feels a little more elevated. They’re equally welcome at a casual coffee date, baby shower, or on a holiday cookie platter.

I hope this recipe brings a little joy and sweetness into your kitchen. If you make it, I’d love for you to leave a comment below or tag me on social @may.eighty.five

Happy baking!

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White Chocolate Chip and Raspberry Cookies

Yield: 12 cookies
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes

Here's the ultimate white chocolate raspberry cookies recipe—soft, chewy, and bursting with flavor. Follow these expert tips for perfect cookies every time!

Ingredients

  • 1 /2 cup unsalted butter, softened
  • 1/3 cup granulated white sugar
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries
  • 1 tablespoon of lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, cream together the softened butter, granulated white sugar, and light brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer at medium speed.
  3. Beat in the egg and pure vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined
  5. Gently fold in the white chocolate chips, fresh raspberries, and lemon zest. Be careful not to overmix to avoid crushing the raspberries.
  6. Using a cookie scoop or your hands, form the dough into balls about 1.5 inches in diameter. Place the dough balls onto the lined baking sheet, spacing them about 2 inches apart.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra touch of elegance to this raspberry cookie recipe, drizzle melted white chocolate over the cooled cookies or sprinkle them with powdered sugar.
  • If fresh berries are not available, you can use frozen berries, but make sure to thaw and pat them dry before adding to the dough.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 191mgCarbohydrates: 43gFiber: 1gSugar: 24gProtein: 4g
© Christopher

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