White Chocolate Raspberry Cookies
Updated Aug. 6, 2025
- Total Time
- 45 minutes (plus overnight resting)
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes (plus overnight resting)
- Rating
- Comments
- Read comments
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Ingredients
- 14tablespoons/194 grams unsalted butter
- 1¾cups/233 grams all-purpose flour
- ½teaspoon baking soda
- ¼teaspoon baking powder
- ¾teaspoon kosher salt (such as Diamond Crystal) or scant ½ teaspoon fine salt
- 2ounces/65 grams white chocolate, broken into pieces, plus 1 to 2 ounces for topping
- 1cup/23 grams freeze-dried raspberries, whole berries broken into smaller pieces, plus more for topping
- 1cup/188 grams packed dark or light brown sugar
- ½cup/95 grams granulated sugar
- 1large egg plus 1 egg white, at room temperature
- 2teaspoons vanilla bean paste or pure vanilla extract
Nutritional analysis per serving (10 servings)
375 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 4 grams protein; 204 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, cook the butter over medium heat, stirring occasionally, until blondish brown, 5 to 8 minutes. Transfer to a mixing bowl and let cool to room temperature.
- Step 2
In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt. Add the white chocolate and freeze-dried raspberries and, switching to a flexible spatula, stir to evenly distribute.
- Step 3
To the cooled butter, add both sugars, the egg and egg white and vanilla and whisk until very smooth and pale brown, at least 1 minute.
- Step 4
Add the dry ingredients to the wet ingredients, and stir just until combined. Scoop the dough into 8 to 10 even portions (90 to 125 grams each). You also can form smaller balls. Place the dough balls onto a large plate or quarter sheet pan. Cover with plastic wrap and refrigerate overnight and up to 24 hours.
- Step 5
When ready to bake, bring the cookie dough to room temperature. Line 2 to 3 baking sheets with parchment paper. Place the dough balls 3 inches apart (3 to 4 per sheet) and flatten each to an inch thickness with the palm of your hand.
- Step 6
Heat oven to 350 degrees, with a rack in the center.
- Step 7
Bake one pan at a time, rotating halfway through, until the cookies have browned slightly at the edges and look dry in the centers, 12 to 15 minutes. While they’re still hot, press a shard of white chocolate in the center of each cookie, then sprinkle with more crumbled freeze-dried raspberries. Let the cookies cool slightly before transferring to a wire rack to cool completely. The cooled cookies will keep fresh in an airtight container for up to 3 days.
Private Notes
Comments
Please don't clutter the comments with random opinions without even trying the recipe...it just makes more scrolling for people who are looking for actual helpful tips and techniques.
Nope! I mean an inch thickness.
I’m obsessed with this cookie. The recipe is super easy to follow. I got my freeze dried raspberries from Trader Joe's. One bag is the approximate amount that you need for this recipe. This is definitely going to be a cookie recipe I will be using regularly, especially as gifts to my friends. I think this may be better than a chocolate chip cookie in my opinion. In terms of size of the cookie, I basically made them into medium sized balls (about an inch to an inch and a half diameter) and they were the perfect size. Crispy but also beautifully chewy. 10 out of 10!
Fabulous. I followed the technique of adding extra milk solids(powder) to up the flavor of my browned butter (Google it). I did not have the patience to wait for these to stand in the fridge for more than a half hour. I did not flatten the SCOOPS. Did not bother with the additional chocolate/raspberry sprinkle on top-just stirred it all in to the cookies. Baked at recommended time/temp. They came out PERFECT. Full of raspberry flavor and just the right amount of white chocolate. My second double batch is in the oven as I type this. Recipe is definitely a keeper.
Made these a 2nd time but in Denver instead of Dallas....definitely make your usual adjustments for high altitude. While still incredibly delicious they were as flat as could be!
These might be the best cookies in the history of the world! Used Trader Joe’s freeze dried strawberries both times I’ve made these. (No freeze dried raspberries to be found.) Also, making them 1/4 cup size is just as fab as the big size and bakes the same amount of time.