Home » Course » Desserts

White Chocolate Raspberry Cookies

Christmas cookie season is here! Join in the fun and make these White Chocolate Raspberry Cookies today!

What we have here: a truly soft, chewy cookie, loaded with white chocolate chips and raspberries, combining the sweet and buttery flavors with bites of tartness from the raspberries. When served warm, white chocolate raspberry cookies are ooey gooey and will melt in your mouth!

Closeup of a white cookies filled with white chocolate chips and raspberries

Festive raspberry white chocolate cookies

Last year I published these White Chocolate Peppermint Cookies during the Christmas season and you all loved them!

I am back this year, in full holiday spirit mode, bringing you a new batch of equally festive, delicious and fun cookies in the form of these White Chocolate Raspberry Cookies.

Christmas is the season that I allow myself to indulge in sweets as if they carry no calories.

You know what they say…’Tis the season to BRING ON THE SWEETS!

These fun white chocolate raspberry cookies are perfect as a little holiday baking fun, Christmas cookie exchange, gifts for the neighbors, after-dinner treats, or a fun festive snack to have around the house in December.

Our white chocolate raspberry cookies are also super easy to make, calls for pantry-friendly ingredients, uses only one bowl, no refrigerating of the dough, and are ready under 25 minutes!

Simple and straight-forward is our goal over here! (Without sacrificing taste, of course)

A stack of White Chocolate Raspberry Cookies with raspberries and more cookies around the stack


As promised, no obscure, hard-to-find-ingredients to make your cookie dreams come true!

Here’s what you will need to make white chocolate raspberry cookies:

  • White chocolate chips
  • Fresh raspberries – cut them into smaller pieces (see photograph below). Also, make sure to pat dry and remove ALL access water on it
  • Unsalted butter – salted works too but it’s always better to bake with unsalted so yo don’t add additional salt to your baked goods. Ideally use softened butter, not melted.
  • Granulated sugar
  • Egg
  • Vanilla extract – use pure vanilla extract for the best tasting cookies
  • All-purpose flour
  • Baking soda – used as the rising agent for these cookies
  • Salt
Raspberries cut into small pieces
Raspberries are cut into small pieces

How to make White Chocolate Raspberry Cookies

White chocolate raspberry cookies are fun and simple to make, taking no more than 25 minutes!

Start by creaming butter and sugar together, then add the rest of the wet ingredients – egg and vanilla extract.

Next, comes the dry ingredients: four, baking soda, and salt.

Yes – all this happens in ONE BOWL. Whenever I can, I like to make my baking recipes in one bowl!

Because one bowl = easier and less cleanup! (Because who doesn’t want less cleanup, right…)

After cookie dough mixture is combined, fold in the white chocolate chips.

White chocolate chips with cookies dough in a large mixing bowl

Once dough is ready, form it into small 1.5-inch balls. Then for each ball, make a few indention on the top of the dough balls and stick raspberries pieces into these indentions.

The reason why I suggest making the indentions is because raspberries don’t stick well and may drop when baking if it’s just laid on top of the dough balls.

I also didn’t love adding raspberries into the dough batter itself, because it will get squish when folded into the dough, and you no longer get plump pieces of raspberries in your cookies when they are baked.

So the indention technique is the easiest/most practical/most tasty/pretty-looking one in my opinion!

Forming a cookie dough and a handful of round cookie dough on cookie sheet

Place cookie dough balls on a cookie sheet at least 2 inches apart.

Then bake your white chocolate raspberry cookies!

To get soft white chocolate raspberry cookies, bake for 9-10 minutes (avoid over-baking!) and then remove promptly from oven and let the cookies sit on the cookie sheet for 2-3 minutes.

Immediately after that, remove white chocolate raspberry cookies and place them on a cooling rack. Let it cool for about 10 minutes.

Tips and Tricks

A few things to keep in mind when making these raspberry white chocolate cookies:

  • Pat dry raspberry and remove all access water on it to avoid getting more extra moisture onto the cookies. The raspberry itself does have some moisture so we are trying to avoid making the cookies too wet.
  • Softened butter works the best for baking cookies. Let butter sit in room temperature for a few hours before baking. Butter that is completely melted will yield very flat cookies.
  • Line cookie sheet with parchment paper or baking mat for easier cleanup.
  • To get a soft cookie, do not over bake white chocolate raspberry cookies. Once cookies come out of the oven, let them sit on cookie sheet for 2-3 minutes, and then immediately remove and place them on the cooling rack. When white chocolate raspberry cookies first come out of the oven, they should still be pretty soft. That is why we are letting them sit on the cookie sheet for a few minutes to harden slightly. At the same time, we also want to make sure they don’t harden too much and remove them after 2-3 minutes to place on cooling rack.
White Chocolate Raspberry Cookies spread out on the counter

Storage Instructions

Store white chocolate raspberry cookies in an airtight container in room temperature for up to a day. I typically prefer to store in the refrigerator after a day because raspberries may not keep well in room temperature after 24 hours or so.

Frequently Asked Questions

Can I freeze the cookie dough?

Yes! Store and freeze cookie dough in an airtight container or bag. I would add raspberries to the dough balls when ready to bake. Let frozen cookie dough defrost 24 hours in refrigerator before baking.

How do I store these baked cookies?

Store cookies in an airtight container in room temperature for up to 3 days.

These White Chocolate Raspberry Cookies are soft, moist, buttery and crumbly!

They are best served fresh out of the oven with a warm cup of tea or milk. I typically opt for the tea, my husband opt for the milk. 😉

I love the combination of sweet and tart flavors in every single bite!

Happy Holidays, friends! Hope you get to have a little festive fun with these yummies!

A half eaten cookie topped with raspberries and white chips

The Sweetest Season

It is my honor and pleasure to created this cookie recipe as part of The Sweet Season Cookie Exchange, a virtual cookie exchange hosted by my blogger friend, Erin from The Speckled Palate.

This year, we’re raising money in support of Cookies for Kids’ Cancer through the end of December 2021. If you are willing and able, join us in supporting this good cause this holiday season! Here is the fundraising page, where you can donate and learn more about this organization.

Thank you in advance for your kind generosity! ❤️

More Cookie Recipes!

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

A round cookie filled with white chocolate chips and raspberries

White Chocolate Raspberry Cookies

Soft and chewy festive cookies loaded with raspberry and white chocolate chips. Easy and perfect for Christmas holiday baking!
5 from 13 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16 cookies
Calories: 230kcal
Author: MinShien


  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1/3 cup raspberries chop into small pieces


  • Pre-heat oven to 350℉.
  • Chop raspberries into small pieces until you have about 1/3 cup.
  • In a large bowl, cream butter and sugar together and then add the rest of the wet ingredients – eggs and vanilla extract. Mix to combine
  • Add dry ingredients into the bowl: flour, baking soda, and salt. Mix to combine. Fold in white chocolate chips.
  • Roll dough into ~1.5-2 inch balls. Make a few indention with your fingers to the top of each dough balls. Stuff raspberry pieces into the indentions. Place cookie dough on cookie sheet at least 2 inches apart from each other.
  • Bake for 9-10 minutes. Remove from oven promptly (cookies will still be pretty soft). Let cookies sit on the cookie sheet for 2-3 minutes. Then transfer cookies to cooling rack and let them cool for 10 minutes.
  • Serve and enjoy!


Calories: 230kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 139mg | Potassium: 61mg | Fiber: 1g | Sugar: 19g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Loreto and Nicoletta Nardelli says:

    5 stars
    I’ve always loved the white chocolate and raspberry combination! These cookies are easy to make and pack a lot of flavors. A win-win!

    1. Joyous Apron says:

      Thank you so much!

  2. 5 stars
    drop cookies are my favorite to make. So easy and I love the addition of fruit to these ones.

    1. Joyous Apron says:

      Thank you, Debi!

  3. Kathleen Pope says:

    5 stars
    Awe, now you have gone and done it! Just when I thought I could resist a cookie! Love those fresh raspberries!! What great flavors, it’s a party in your mouth!

    1. Joyous Apron says:

      Aw thank you!! It’s hard to go wrong with that raspberry and white chocolate combo!! 🙂

  4. Sheila Thigpen says:

    5 stars
    I’m loving the burst of raspberries in these cookies! YUM!

    1. Joyous Apron says:

      Thank you!!

  5. 5 stars
    What a perfect cookie that combines two of my favorite flavors! I have no doubt these will be FLYING off cookie platters this season because the addition of raspberry is simply brilliant!

    Thank you for participating in this year’s Sweetest Season Cookie Exchange, sharing this recipe and helping raise some funds for Cookies for Kids Cancer! I am so appreciative of you and hope you and yours have an awesome holiday season!

    1. Joyous Apron says:

      Thank you for organizing it and letting me be a part of it all, Erin! Happy holidays!

  6. You had me at raspberries! I knew I had to try these since they are the first cookie I’ve seen that has my favorite berries in them. And they came our simply fabulous and looked perfectly Christmassy!

    1. Joyous Apron says:

      That’s so great, Linda! Glad you were able to find my recipe and made it! Thank you for sharing 🙂

  7. Susannah Brinkley Henry says:

    5 stars
    I love the stunning red color in these cookies. The raspberries make them look so festive!

    1. Joyous Apron says:

      Exactly! Festive and delicious! 🙂 Thank you, Susannah!

  8. Megan Myers says:

    So perfectly festive for Christmas!

    1. Joyous Apron says:

      Indeed! Give it a try and let me know what you think! 🙂

  9. Nikki Lee says:

    5 stars
    These look divine! Can’t wait to try.

    1. Joyous Apron says:

      I hope you do! Let me know how it goes! 🙂

  10. Amy Austria says:

    5 stars
    These are some of the best cookies I’ve ever had! Love the raspberry.

    1. Joyous Apron says:

      Yay! I LOVE hearing that! Thank you for sharing 🙂

  11. 5 stars
    Perfect chewy, sweet to fruit ratio! LOVED them! Great tip on making sure the raspberries are dry!

    1. Joyous Apron says:

      So glad you loved them!

  12. 5 stars
    White chocolate + raspberry are such a perfect match! Loved these.

    1. Joyous Apron says:

      I have to agree! 🙂 Glad you enjoyed them too.

  13. can I use freeze dried raspberries instead ?.

    1. Joyous Apron says: