Soft, chewy cookies bursting with juicy raspberries and creamy white chocolate chunks. These cookies are buttery, slightly crisp on the edges, and filled with pockets of melty goodness—perfect for summer treats, gifting, or a vibrant twist on classic cookies.

Why You’ll Love This Recipe

Raspberry White Chocolate Chunk Cookies strike the perfect balance between tart and sweet. The tangy berries brighten up each bite, while the white chocolate adds creamy richness. With a soft, tender center and golden edges, these cookies offer both comfort and a touch of elegance. They’re ideal for special occasions, seasonal bakes, or simply elevating your everyday cookie cravings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup white chocolate chunks or chips
• 3/4 cup fresh raspberries (gently patted dry)
• Optional: powdered sugar for dusting

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Gently fold in the white chocolate chunks and raspberries. Be careful not to crush the berries.
7. Scoop the dough using about 2 tablespoons per cookie and place onto the prepared baking sheet, spacing them evenly.
8. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Optionally, dust with powdered sugar before serving.

Servings and timing

This recipe makes approximately 12 cookies.
Preparation time: 10 minutes
Baking time: 10–12 minutes
Cooling time: 10 minutes
Total time: About 30–35 minutes

Variations

• Frozen Raspberries: Use frozen raspberries straight from the freezer to reduce berry bleeding into the dough.
• Dark Chocolate Option: Swap white chocolate for dark or milk chocolate chunks for a richer flavor.
• Nutty Addition: Add 1/2 cup chopped macadamia nuts or pecans for a crunchy texture.
• Citrus Zing: Mix in 1 tsp of lemon or orange zest to complement the raspberry.
• Gluten-Free: Substitute flour with a 1:1 gluten-free baking mix.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze in a sealed container for up to 2 months.
To reheat, warm in a 300°F (150°C) oven for 3–5 minutes or microwave briefly (10–15 seconds) for a freshly baked texture.

FAQs

Can I use frozen raspberries in the dough?

Yes, use them frozen to prevent too much juice from spreading in the batter. Do not thaw before adding.

Why are my cookies spreading too much?

Make sure the butter isn’t overly soft and chill the dough for 15–30 minutes if needed before baking.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10–15 minutes before scooping and baking.

How do I keep the raspberries from breaking apart?

Pat them dry and gently fold them into the dough last to avoid crushing them.

Can I freeze the cookie dough?

Yes, portion the dough onto a tray, freeze until solid, then store in a freezer-safe bag. Bake from frozen, adding 1–2 minutes to baking time.

What’s the best way to get uniform cookies?

Use a cookie scoop or tablespoon measure to ensure even portions.

Do I need to adjust baking time for smaller cookies?

Yes, reduce the baking time to 8–10 minutes for smaller portions.

Can I use raspberry jam instead of fresh raspberries?

No, jam has too much moisture and may alter the cookie texture. Fresh or frozen whole berries are best.

Why do my cookies turn out cakey?

Overmixing the dough or using too much flour can make them cakey. Mix just until combined.

Can I skip the white chocolate?

Yes, you can omit it or substitute with another mix-in like dark chocolate, nuts, or dried fruit.

Conclusion

Raspberry White Chocolate Chunk Cookies bring a colorful and flavorful twist to traditional cookies. Their soft centers, golden edges, and delightful contrast of sweet and tart make them a seasonal favorite or year-round indulgence. With just a few pantry staples and fresh berries, you can bake a batch that’s both elegant and comforting—perfect for sharing or savoring on your own.

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