White Chocolate Raspberry Cookies
Updated Aug. 5, 2025
- Total Time
- 45 minutes (plus overnight resting)
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes (plus overnight resting)
- Rating
- Comments
- Read comments
Advertisement
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; 31 grams sugars; 4 grams protein; 205 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.
Powered by
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.
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!
Nope! I mean an inch thickness.
I made these gluten-free for a friend and she said they were amazing. I used Bob's 1:1 Gluten-free Baking flour. The only change I made to the recipe was in step 4. I had to put the dough in the refrigerator for about 2.5 hours due to the dough being too soft to form balls. I then made the balls and placed in fridge for longer chilling. I have made these several times with original recipe and no changes, so delicious. Thank you!
I prefer things a little less sweet so I used 3/4c brown sugar and a little less than the 1/2c white sugar in the recipe. Kept the amount of white chocolate the same. I ended up making 17 smaller sized cookies with the amount of dough. Perfect size for me! A delicious cookie with nice crispy edges and a chewy center!!
@Samovila I find that strawberry flavor can ve really muted compared to the raspberries which do counteract sweetness. texture wise they should turn out fine. I'm curious to see what happens with raspberry powder in this recipe.