Nothing screams summer a raspberries white chocolate combo, especially in cookie form: Raspberry White Chocolate Cookies. Every batch I whip up never lasts too long (spoiler: it was me).

I first tried making these cookies last summer. My kitchen had way too many raspberries thanks to an overly ambitious farmers’ market spree and I wanted to do something other than the usual smoothies or pies. So I decided on these raspberry white choco cookies – a simple yet delicious way to make the most of seasonal berries!

These cookies are like a little burst of summer in every bite, and everyone seems to appreciate something a bit different. Plus, I think it looks soo pretty!

They’re also super easy to make. The dough comes together in minutes, and the actual baking time is just long enough for you to enjoy a coffee break. By the time you’re done with your cup, you’ve got fresh, soft cookies ready to be devoured.

Why you'll love these Raspberry White Chocolate Cookies

Perfect use of seasonal fruit: Make the best of summer raspberries!
Easy to make: Simple ingredients, straightforward process—what’s not to love?
Aesthetic: I’m honestly obsessed with the way they look. And they look as good as they taste, which is always a bonus.

KITCHEN EQUIPMENT FOR THIS RECIPE

Hand or stand mixer
Mixing bowls
Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
Parchment paper
Baking sheet
Whisk
Spatula
Wire cooling rack

How to make these Raspberry White Chocolate Cookies

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, whisk together the flour and baking powder.

3. In a separate bowl, cream together the softened butter and sugars until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

4. Gently fold in the diced raspberries and white chocolate chips. Set some aside for topping.

5. Scoop 3-4 tablespoons of the dough onto the prepared baking sheet, spacing apart 3-4 inches (6 cookies a sheet) them evenly to allow for spreading.

6. Press on some of the extra raspberries and white chocolate on top of the round cookie dough.

7. Bake for about 18 minutes or until the edges of the cookies are golden brown.

8. Allow the cookies to cool on the baking sheet for a 5 minutes before transferring them to a wire rack to cool completely.

Tips for the perfect Raspberry White Chocolate Cookie

Don’t overmix: Keep the dough just combined to ensure soft, tender cookies.

Chill the dough: If it’s too soft, a quick chill can make it easier to handle.

Let them cool: Give the cookies time to set on the sheet before moving them to a rack.

FAQ!

Can I use other berries? Absolutely! Blueberries or chopped strawberries also work great.

Can I freeze the dough? Yes, scoop and freeze the dough balls on a tray, then transfer to a freezer bag.

What if I don’t have white chocolate? Milk or dark chocolate can also pair nicely with raspberry.

Can these cookies be made gluten-free? Sure, just substitute the all-purpose flour for your favourite gluten-free blend.

Storage instructions

These Raspberry White Chocolate Cookies store well in an airtight container at room temperature for up to a week. They’re best enjoyed within the first few days for optimal freshness! If you want to keep them longer, they freeze beautifully for up to 3 months, just thaw at room temperature when you’re ready to indulge.

Here’s to making your summer a little sweeter (and more delicious) with these Raspberry White Chocolate Cookies. Enjoy baking, and don’t forget to save a few for yourself!

Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!

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