These white chocolate raspberry cookies are HUGE, soft, chewy, oh so buttery, raspberry studded pieces of cookie heaven. And if you think I'm overstating things, just make them and see for yourself.

- These cookies are filled with mini-white chocolate chips, plus a few that are sprinkled on top after they are baked but while they are still warm so that they get all melty and delicious.
- They use frozen raspberries, which makes it easier for most of them to hold their shape while you mix them into the dough. Result = big, juicy chunks of raspberry in every bite.
- They are all kinds of soft and buttery. Basically, melt-in-your-mouth perfection.
These super buttery white chocolate raspberry cookies are the kind of easy to make, quick to bake that I'm into right now. I'd put them solidly in the category of my favorite super easy Berry Cobbler or 1-hour Buttermilk Caramel Cupcakes for their level of ease and power to delight nearly everyone you decide to share them with.
They are huge and soft with a touch of lemon zest and plenty of big juicy raspberries. I tested this recipe with both fresh and frozen raspberries and the frozen raspberries won out in both taste and texture. This was tremendously good news to me because that means we can make them year-round, not just during berry season.
BTW - the same is true for these delicate little raspberry cupcakes, crumb covered raspberry muffins and my favorite homemade raspberry pie.
Also, these cookies stay soft while frozen so you can keep a bag in your freezer for cookie emergencies. 👏👏👏
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Ingredients Needed to Prepare this Recipe
Here's what you'll need to make these white chocolate raspberry cookies:
- Butter! I used salted, but you can use unsalted if you prefer cookies with a lower salt content. It's important that the butter be "softened", which simply means that it's been allowed to come to room temperature. The egg should be at room temperature as well, so pull them both out of the refrigerator about an hour before you plan to start baking. OR - here's how to quickly bring dairy and eggs to room temperature.
- Granulated sugar (regular white sugar)
- 1 large egg, at room temperature.
- Lemon zest - from 1 large lemon
- Vanilla extract. It's important to use real vanilla extract not imitation vanilla extract which tends to give these cookies an unpleasant aftertaste.
- Lemon extract OR Lemon Oil.
- All-purpose flour.
- Baking soda and Baking powder
- Table salt. You can also use kosher salt, but if you do, double the amount to 1 ½ teaspoons.
- Mini white chocolate chips. I've made these cookies with both regular and mini white chocolate chips and much prefer the minis. Mini chocolate chips distribute better throughout the batter, giving the cookies a better texture, and better flavor. A good alternative if your supermarket doesn't have mini chocolate chips is to purchase a chocolate bar(s) and chop it up into small pieces.
- Frozen raspberries. When testing this recipe, I made these cookies with fresh raspberries, raspberry jam, chopped frozen raspberries, and whole frozen raspberries. The cookies made with whole frozen raspberries were better in every way. I've found that bags of frozen raspberries can be difficult to find, so I usually just purchase a pint of fresh raspberries and pop it in the freezer for at least 6 hours before I want to make these cookies.
*See recipe card below for precise quantities.
PRO TIP!
What's the difference between lemon extract and lemon oil?
Lemon extract is made by soaking lemon peels in alcohol. The alcohol absorbs the essential oils in the peels, which is what gives lemon extract a potent lemon flavor without all the acid in lemon juice.
Lemon oil is made by cold pressing lemon rinds and it’s super concentrated. The brand I like is Boyajian Pure Lemon Oil, which uses 225 lemons in every 3.4 ounce bottle.
Variations and Substitutions
- Use a different kind of berry in these cookies. I think any kind of frozen berry would work well in these cookies. If the berries are small, like raspberries, keep them whole. If they are large, like most strawberries, cut them into smaller pieces.
- Use dark chocolate instead of white chocolate. I am an equal opportunity kind of gal when it comes to chocolate. Swap some semi sweet or milk chocolate chips in there instead of the white chocolate if you like. Or, use a blend of white and dark chocolate.
- Use a different kind of citrus zest. The little bit of lemon zest in these cookies adds a freshness that brings out the flavor in the berries. But, the same would be true for lime or orange zest. Use whatever sounds good to you.
- Add some chopped nuts. If you like cookies with a bit of crunch, toss in some roasted pistachios, almonds, pecans, or walnuts.
Step-by-Step Photos and Instructions
Mixing up the dough for these cookies takes all of 10 minutes and each tray of cookies only needs about 18 minutes to bake. So, even after baking 2 trays of cookies, your time investment here is well under an hour.
Having said that there are two important tips that will make a difference in the quality of your cookies:
- Use room temperature butter and a room temperature egg. Cold butter and eggs to not combine as well as those that are at room temperature. Simply take the butter and egg out of the refrigerator an hour before you plan to bake. Or, here's how to quickly bring dairy and eggs to room temperature.
- Incorporate the raspberries while they are frozen. In fact, don't even take them out of the freezer until you are ready to add them to the dough. Using frozen raspberries helps keep them whole and intact while mixing them into the dough. I tested this recipe with both whole and chopped frozen raspberries and the cookies with the whole raspberries were significantly better on every level.
Use an electric mixer to beat the butter and sugar until the mixture is light in color and looks fluffy. This will take about 3 minutes, and you'll want to stop once or twice to scrape down the sides of the bowl.
Add the egg and beat for another minute or two then beat in the vanilla and lemon zest.
Stir the flour, baking soda, baking powder, and salt together, and then add it to the mixing bowl.
Beat on low speed until the flour is about 75% incorporated. Dump in the white chocolate chips and then use a spoon to bring the dough together.
Divide the dough in half (12 ounces each, if you want to be exact about it).
Add half the frozen raspberries to one of the bowls of dough and use your fingers to very gently distribute the raspberries in the dough.
Keep the other half of the raspberries in the freezer for now.
Divide the dough into 5 or 6 balls and set them on a parchment lined cookie sheet leaving about 4 inches of space in between each one. Bake in a preheated 350° F (176° C) oven for 16-18 minutes.
Repeat with the remaining dough and frozen raspberries.
Let the cookies cool on the baking sheet until they are stable enough to be removed without falling apart. Then, let them continue to cool on a wire rack.
Completely optional final step: To add some interest to the photos you see here, I sprinkled some additional white chocolate chips over the tops of the cookies. The cookies were not completely cool, causing the chocolate chips to stick to the cookies and get kinda melty.
Turns out, melty white chocolate chips on the tops of the cookies are a delicious touch. A kind of "extra" that I went ahead and added to the recipe.
Pro tip! How to know when these cookies are done baking:
It can be kind of tricky to know when these cookies are perfectly baked. When done, the tops of the cookies will look "set" - not glossy or doughy - but will also appear soft and slightly underdone.
Remove the cookies from the oven the second they reach this point. If uncertain, err on the side of them being under-baked. These are meant to be soft cookies, with a chewy middle that quite literally melts in your mouth.
Recipe FAQs
It is important to use raspberries that have been frozen for at least a couple of hours because fresh raspberries are so tender they'll just smash into the dough.
While bags of frozen mixed berries abound in nearly every supermarket, frozen raspberries can be difficult to find. So, I usually just purchase a pint of fresh raspberries and pop it in the freezer for at least 6 hours before I want to make these cookies.
The cookies will keep well at room temperature for up to 48 hours. Or, store them in the refrigerator for up to 4 days.
Baked cookies can be frozen for up to 3 months. Thaw them before eating if you like, but these cookies stay soft even when frozen. So you can eat them directly from the freezer because who has time for thawing when you need a cookie right now? 👏
The cookie dough can also be frozen for up to 3 months. Here's how to freeze unbaked cookies: Gently incorporate the raspberries into the dough then form the cookies into 10-12 balls. Put the balls of dough on a cookie sheet and freeze for 2-3 hours. Remove the frozen balls of dough to a zip-top bag or other air-tight container and freeze for up to 3 months.
Bake frozen cookies in a preheated oven, no need to thaw before baking. The cookies will take longer to bake if the dough is frozen. After 20 minutes, keep an eye on them.
Sure! But, I need to tell you that I've made these cookies with both regular and mini white chocolate chips and much prefer the minis.
Mini chocolate chips distribute better throughout the batter, giving the cookies a better texture, and better flavor. A good alternative if your supermarket doesn't have mini chocolate chips is to purchase a chocolate bar(s) and chop it up into small pieces.
More Recipes for Berry Lovers
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
White Chocolate Raspberry Cookies
These white chocolate raspberry cookies are HUGE, soft, chewy, oh so buttery, raspberry studded pieces of cookie heaven. And if you think I'm overstating things, you really need to just go ahead and make some for yourself.
Ingredients
- ½ cup (4 ounces/ 113 grams) butter (I used salted), at room temperature
- ¾ cup (150 grams) white sugar
- 1 large egg, at room temperature
- 1 tablespoon lemon zest, from one large lemon
- 2 teaspoons (9.3 grams) vanilla extract
- ½ teaspoon lemon extract, OR ¼ teaspoon lemon oil (*See note)
- 1 ½ cups (180 grams) all-purpose flour
- ½ teaspoon (3 grams) baking soda
- ¼ teaspoon (1 gram) baking powder
- ¾ teaspoon (5 grams) table salt
- ¾ cup (130 grams) mini white chocolate chips, plus another optional 2 tablespoons for sprinkling (*See note)
- 4 ounces (about 1 cup) whole frozen raspberries - do not thaw
Instructions
- Heat the oven to 350° F (176° C) and line a couple of baking sheets with parchment paper.
- Using an electric mixer, beat the softened butter with the sugar on medium-high speed, until the mixture is lightened in color and looks fluffy. This will take about 3 minutes; stop once or twice to scrape down the sides of the bowl.
- Beat the egg into the butter and sugar mixture, then add the vanilla and lemon zest and beat until combined.
- In a separate bowl, add the flour, baking soda, baking powder, and salt and stir with a wire whisk to combine.
- Add the flour mixture to the butter and sugar mixture and beat on low until about 75% combined. Use a spoon or a spatula to stir in the white chocolate chips; stir until the flour is 100% combined and the white chocolate chips are evenly distributed throughout the batter.
- Divide the dough in half (12 ounces each), putting each half into a bowl. Add half the frozen raspberries to one of the bowls of dough and use your fingers to very gently distribute the raspberries in the dough. (Keep the other half of the raspberries in the freezer.)
- Divide the dough into 5 or 6 balls and set them on one of the cookie sheets, spacing at least 4 inches apart. Bake in the center of the oven for 16-18 minutes. The cookies are done when the tops appear set but still very soft. See note below for more information about how to know when the cookies are done baking.
- Repeat with the remaining portion of dough and frozen raspberries.
- Allow the cookies to rest on the baking sheet until firm enough to remove without falling apart, then use a spatula to set them on a baking rack and allow them to cool completely.
- Completely optional extra step: When the cookies are still warm (but not immediatly after they come out of the oven) sprinkle a few additional white chocolate chips over them. The chocolate chips will stick to the cookies and get kinda melty and it's a really delicious touch.
Notes
What's the difference between lemon extract and lemon oil?
Lemon extract is made by soaking lemon peels in alcohol. The alcohol absorbs the essential oils in the peels, which is what gives lemon extract a potent lemon flavor without all the acid in lemon juice.
Lemon oil is made by cold-pressing lemon rinds and it’s super concentrated. The brand I like is Boyajian Pure Lemon Oil, which uses 225 lemons in every 3.4-ounce bottle.
How to know when these cookies are done baking:
It can be kind of tricky to know when these cookies are perfectly baked. When done, the tops of the cookies will look "set" - not glossy or doughy - but will also appear soft and slightly underdone. Remove the cookies from the oven the second they reach this point. If uncertain, err on the side of them being under-baked which will result in very soft cookies that are still exceptionally tasty.
How to store these cookies:
Allow the cookies to cool completely, then store them in an air-tight container. If stacking the cookies in layers, place a piece of parchment paper in between the layers to prevent them from sticking together. The cookies will keep well at room temperature for up to 48 hours. Or, store them in the refrigerator for up to 4 days.
Baked cookies can also be frozen for up to 3 months. The cookie dough can also be frozen for up to 3 months. Gently incorporate the raspberries into the dough then form the cookies into 10-12 balls. Put the balls of dough on a cookie sheet and freeze for 2-3 hours. Remove the frozen balls of dough to a zip-top bag or other air-tight container and freeze for up to 3 months.
Bake frozen cookies in a preheated oven, no need to thaw them before baking. The cookies will take longer to bake if the dough is frozen. After 20 minutes, keep an eye on them.
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Nutrition Information:
Yield: 12 Serving Size: 1 cookieAmount Per Serving: Calories: 243Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 272mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g
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