White Chocolate Raspberry Cookies
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White chocolate raspberry cookies with white chocolate chunks and freeze dried raspberries making gooey, chewy, and delicious cookies!
So, I realise that I am slightly cookie bar obsessed, and it kinda made me realise that I hadn’t baked actual cookies in a while. I made my rolo cookie bars again recently for a video, and I ADORE THEM SO MUCH, but I felt like I wanted an actual cookie and not the traybake version.
Luckily, I was in the mood for some baking and these were created and ohmydays they were dreamy. I used a very similar idea for the recipe as my white chocolate fudge cookies and mini egg cookie bars because I just adore how they work.
Cookie dough
I changed the recipes up slightly, however, and wanted to make the cookie slightly thicker so that they didn’t spread. I often find with cookie recipes that don’t have cocoa powder in, the actual cookies can spread into thin awkward pancakes and its not pleasant.
Using the same base cookie recipe was alright, but adding in a little more plain flour, and swapping the sugars up slightly made them perfect. You need to have a chunky cookie in your life!! You can swap up the sugar if you want, but I love the mix of the light brown soft sugar, and the granulated.
Raspberries
I used freeze dried raspberries in these, as I just find it so incredibly easy. However, you can use fresh or frozen raspberries too! It does mean you have to deal with more moisture, but it can work well… they may just be a little squishy.
You can use fresh raspberries, you just have to chop them up quite small, dry them with some kitchen towel, and expect your cookies to spread a little more. Working with frozen raspberries is actually sometimes easier because they don’t squish nearly as easily, giving you more time to work with them
I find with the freeze dried raspberries you can just whack them in and go straight to baking – but that’s up to you. I recommend using these freeze dried raspberries because the packet is so much bigger than the ones you can get in the supermarket. However, if you do want to buy from the supermarket I have bought them in Morrisons, Sainsbury’s and Waitrose.
Flavours
The best result for me (which is what is in the recipe) is a mix of white chocolate chips and freeze dried raspberries. The best cookies ever come from this mix (which you can see in these photos) and I am in love! If you don’t want, or can’t use, freeze-dried raspberries, then use a total of 175g frozen raspberries.
I utterly adore the combination of raspberry and white chocolate, as the two flavours are just a marriage made in heaven. My white chocolate & raspberry blondies demonstrate this, along with my extremely easy and simple raspberry & white chocolate mousse recipe.
Recipe adaptations
Honestly, the combination is one of my favourites, along with chocolate and orange, and mint chocolate. However, raspberry recipes always seem fresher to me. You can easily substitute any of my raspberry recipes with strawberry, and vice versa.
Along with changing the fruit up, you can also change the chocolate to milk, or dark – or anything else. It is entirely up to you! I personally use this white chocolate in all of my baking, but you can use any! If you’re a fan of raspberry, this recipe is perfect for your cravings..
Tips & Tricks
- You can find freeze dried raspberries online here – or in Waitrose, and often in other stores like Lakeland/Sainsburys/Morrisons.
- I use these white chocolate chips in my baking!
- These cookies can last for 3+ days.
- You can easily bake these into cookie bars by following the same method, but baking into a 9″ square tin, and baking for 20 minutes at the same temperature!
- This recipe has been updated – it used to use a combination of freeze dried and frozen raspberries (150g), but I prefer them without.
- If you don’t want to use cornflour, use 25g more flour.
White Chocolate Raspberry Cookies!
Ingredients
- 275 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 1 tbsp cornflour
- 115 g unsalted butter/baking spread
- 100 g light brown sugar
- 100 g granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 20 g freeze dried raspberries
- 250 g white chocolate chips
Instructions
- Preheat the oven to 200ºc/180ºcfan and line two-three large baking trays with parchment paper, leave to the side.
- Add the sugars and butter to a bowl, and cream together
- Add in the vanilla and egg and beat until combined.
- Add the flour, cornflour, sea salt and bicarb and beat until a cookie dough is created!
- Add the freeze dried raspberries and chocolate chips and beat again!
- Scoop the cookie dough using a cookie scoop for even portions, then lightly roll into balls. I make 12 out of the batch. Bake in the oven for 10-12 minutes.
- Leave the cookies to cool on the trays for 30 minutes, then transfer to a rack to cool completely! Enjoy!
Notes
- You can find freeze dried raspberries online here - or in Waitrose, and often in other stores like Lakeland/Sainsburys/Morrisons.
- I use these white chocolate chips in my baking!
- These cookies can last for 3+ days.
- You can easily bake these into cookie bars by following the same method, but baking into a 9″ square tin, and baking for 20 minutes at the same temperature!
- This recipe has been updated - it used to use a combination of freeze dried and frozen raspberries (150g), but I prefer them without.
- If you don't want to use cornflour, use 25g more flour.
ENJOY!
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J x
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Hi Jane
Would i be able to use gluten free flour to make these for someone who is allergic to gluten? Thanks
Hiya, yes it is worth a go x
Thanks for sharing your recipe
I have a question
How many grams should I put in if I use only freeze-dried raspberry?
15g right?
I dont have Frozen Raspberry
Hiya, yes 15g should be fine xx
hello! I have previously made these and they were amazing – i am now wanting to make them again but as a giant cookie instead of multiple smaller ones. if i were to make the mixture and bake it without dividing the mixture up would this still bake okay or does the recipe need to be altered slightly? thanks!
Hey! Personally I would only use freeze dried raspberries otherwise it won’t have a cookie like texture. Follow the timings of my cookie bar recipes and see if that works!x
Hi Jane, I’ve just made these, they taste delicious but went a funny green colour??? Any tips on where I went wrong?
The only recipe of yours that went wrong 🤯
Hey! unfortunately that can happen with the raspberry in cake, you can use just freeze dried raspberry though and see if that helps xx
Omg these are so good. First time i made them left little longer baking as didn’t think they were cooked. Delicious. Second time 12 mins and even more delicious. Thanks for fab recipe.
Hi Jane
Just had a few problems with mine! Can you help for next time!?
-When I whisked the butter and sugar it didn’t cream until I quickly put it in the microwave to melt the butter a little.
-it was quite a dry cookie dough until I added the frozen raspberries is that right?
-the frozen raspberries made it go pink! Was it because I over whisked it? When I whisk the chocolate and raspberries the whisking went crazy, bits flying out everywhere!
-my cookies were underdone after 12 minutes, but the bottom was burnt!!
Any tips for next time? X
These cookies are so good !!! Thanks Jane x
I love this whit chocolate & raspberry flavour combination but would like to have it as a large heart shaped cookie, would I have to change the recipe to achieve that
I’d really love this white chocolate & raspberry flavour combination as a giant heart shaped cookie, would I need to change up the recipe or would this work baked in a heart shaped baking tin
Hi Jane, i’ve recently tried this recipe but instead of cookies i made it into a cookie bar as i saw this in the notes section! I used only frozen raspberries instead of using freeze dried raspberries and frozen and i found that my cookie bar is very moist & when i’ve tried to cut it up it’s not held it’s shape! Can you give me any tips about how i can improve it?
Hello! This happens because the frozen raspberries contain lots of moisture so if you are able to I would recommend using just the freeze dried raspberries for cookie bars xx
Luv the recipe but just wondering when i made the dough jt seemed like there was too much moisture (i guess this is from the frozen raspberries) what would i do about that? as the dough wasn’t forming too well and the raspberries were defrosting whilst i was trying to combine
You would have to use purely freeze dried raspberries and no fresh or frozen to get bests results x
I haven’t tried my cookies yet but not sure I will, can you give any advice on how to beat the raspberries in? I used all frozen and as soon as I tried to mix them in the dough it all went mushy and red, looked like a big brain! They were very wet… now I am staring at them not sure if safe to eat 😬
There is no reason why they won’t be safe to eat..
Hi! If I don’t use freeze dried raspberries do I need to add anything instead? Like more frozen raspberries? Thanks! 🙂
No, you can’t add any more frozen because of the moisture x
Great recipe! Everyone in the family loved these. Just a quick question, is there a way to make the cookies more chewy as that’s just a personal preference? Thanks xx
If you used JUST freeze dried raspberries then it could work – but if you use real raspberries it wont because of the moisture!
Am I able to swap the frozen and freeze dried raspberries for desiccated coconut? X
The quantities would be different as the coconut is so much lighter, so maybe 50g max? x
Would I be able to use caster sugar instead of granulated sugar? X
Generally I do avoid caster sugar in my cookies as it can change texture and end results x