If Spring ever had a baby in cookie form, I would like to think these White Chocolate Raspberry Cookies would be it. They are sweet, tangy, and chewy in all the right places. The ultimate spring/summer cookie!

Why You Will Love these White Chocolate Raspberry Cookies

Picture this: soft, chewy cookies loaded with creamy white chocolate chips and bursts of tangy frozen raspberries? Sound delish? Trust me, these cookies are like a party in your mouth and they are super easy to make! Seriously, all you need is a handful of simple ingredients and a bowl.

Let's talk versatility. These white chocolate raspberry cookies are perfect for any occasion. Wether you are craving a sweet treat to satisfy your cravings or whipping up a batch to impress friends, these cookies have got you covered.

And here is the best part - they are totally customizable!

Ingredients You Need to Make White Chocolate Raspberry Cookies

Unsalted butter: Provides moisture and richness to the cookies, resulting in a tender texture.

Granulated sugar: Adds sweetness and helps create a light, crispy edge on the cookies.

Light brown sugar: Adds a subtle caramel flavor and contributes to the chewiness of the cookies.

Egg: Acts as a binder, helping to hold the cookie dough together and providing structure.

Vanilla extract: Enhances the flavor of the cookies and adds a warm, aromatic note.

All-purpose flour: Serves as the base ingredient, providing structure and texture to the cookies.

Baking soda: Helps the cookies rise and spread slightly during baking, resulting in a soft and tender texture.

Chocolate chips: Adds creamy sweetness and a rich vanilla flavor to the cookies, complementing the tartness of the raspberries.

Frozen raspberries: Provides a concentrated burst of raspberry flavor and a slightly crunchy texture to the cookies, without adding excess moisture.

What Kind of Raspberries Should You Use When Baking?

Do not fret, friends!! I have tested both fresh and frozen raspberries, and there is a clear winner! Frozen is the best way to go! Fresh raspberries are delicate and ooze everywhere. Frozen raspberries had the perfect amount of shape and moisture to bake perfectly in the oven.

The Best Brands Of White Chocolate: White chocolate has never been my favorite type of chocolate, but I have tried several brands to find the ones with the BEST flavor. Here are my top picks:

Ghirardelli: My go to for chocolate. Ghirardelli white chocolate chips have a nice creamy texture and soft vanilla flavor.
Hershey's: Pleasantly surprised by Hershey's Premiere White Creme Chips. They had a smooth texture and AMAZING vanilla flavor. Find them in grocery stores or order them online.
Guittard: Another one of my favorite brands for semisweet morsels! They also make great white chocoalte chips. The vanilla is a bit more subtle than Hershey's, but they have amazing shape and texture.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used, but they may add too much moisture to the cookie dough and affect the texture.

Can I substitute the white chocolate chips with another type of chocolate?

Absolutely! Feel free to use your fave type of chocolate chips or chunks. Just keep in mind that different types of chocolate may alter the overall flavor of the cookies.

Can I make the cookie dough ahead of time and refrigerate it?

Yes of course! In fact, chilling the cookie dough for at least 30 minutes before baking can help prevent the cookies from spreading too much in the oven and will result in a thicker, chewier cookie. Cover the cookie dough tightly and refrigerate until ready to bake.

How do I store leftover cookies?

Allow the cookies to completely cool, then store them in an airtight container at room temperature for up to 3-4 days.

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If you make these White Chocolate Raspberry Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.

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