White Chocolate Raspberry Cookies
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
I have followed Jane for AGES and finally, *FINALLY* made these. They are stupendous. Such an easy recipe and so delicious. My kitchen smells amazing!
I’ve put 102grams of sugar in and there’s no way to take it out will it be okay 🙂
These were good but too sweet – even though I was craving sugar so made these (nice and quick to make!), I thought it was almost unbearably sweet. I’ve looked back at the measurements and I’m pretty sure I did it all to recipe, except I didn’t quite have enough chocolate. I’d definitely lop 10-20% off the sugar quantity if I made them again!
I made these for the first time this weekend for friends at my church. I had so many compliments from everyone and they were really delicious 😋 I made one lot with white chocolate and one with milk chocolate… both were yummy. Thanks for this recipe 😊
We love these cookies! But they always come out almost burnt and not fully cooked inside even after cooking.
This is definitely your oven running hotter than you think – it’s worth lowering the temp by 20ºc or so and then trying again. All cookies will continue to bake and set whilst cooling however x
What is the difference between these and NYC cookies?
My husband and I love these cookies. Always keep a batch in the freezer and bake off a couple for treats!
I want to experiment and try and make this with lemon extract and lemon zest – to make lemon, white chocolate cookies.
Do you think this would work? Or zest to wet?
Yes that would work! x
This looks so good! What a great combination of flavors !
As this isn’t a NYC style recipe, can I assume that if I made these the night before they would be okay? I want to make them for work but avoid NYC style ones because you say they’re best eaten on the day of baking. Thank you.
Yes, these last for a few days easily!
This is my first time following this recipe, I tried a different one last year using fresh raspberries but they tend to go cakey and grey/purple from the fruit juices. I did find this recipe looked a little too dry in my bowl so I did add 2 table spoons of milk stirred in one at a time and it became a better consistency. I used dehydrated raspberries instead of freeze dried and it’s come out beautifully
Can i make the dough and then freeze them?
Yes absolutely, just add on 1/2 mins if baking from frozen! Hope this helps! x
Hi Jane!
I’ve used this recipe before with the frozen raspberries, and I can’t remember how much to put in if I want to use frozen and freeze dried
Thank you! Xx
Hiya! Take a look at the notes at the bottom of the recipe. Hope this helps! x
I have tried loads of your NYC cookies and LOVE them!! Would you be able to make these as NYC cookies? If so would I just need to freeze them before going in the oven? Thanks!!☺️
Hiya! Yes – you’d need to freeze them, weigh them and bake them the same as NYC Cookies! Hope this helps! x
Hi, if i was to use only freeze dried raspberries and no frozen ones what quantity would i need please?
Hiya! I would use 15g of freeze dried raspberries! Hope this helps! x
Love white chocolate chips in cookies!
I tried this recipe but the cookies have gone green and flat. I am going to use just freeze dried raspberries next time. Do I use whole freeze dried raspberries or small pieces? The raspberries in the link you put on the above recipe are no longer available. Thank you!
Hiya! Sao sorry to hear this! Jane recommends using the crumbs rather than whole! Hope this helps! x
Hi there, if using frozen raspberries do you recommend thawing them to remove the water first? I made a batch and they turned out cakey, like the texture of a muffin. I think this is due to the extra water in the batter? Thanks 😉
Frozen is too wet for the cookies, even if thawed – this will cause the cakeyness!
I have made a good selection of Jane’s recipes and they always come out ah-maze-ing! These raspberry white chocolate cookies are definitely my favourite (closely followed by the white choc raspberry blondies and biscoff blondies! Omg i love them all).
I can’t wait for the book to arrive!!
Thanks Jane!
Awh this makes me so happy, I am so pleased you love my recipes. They are three of my favourites recipes as well. Ahh thank you so much for pre-ordering, not long at all now until it arrives!xx
How do you stop the dried raspberry just burning? Seems to happen to me every time I use them in a recipe