White Chocolate Raspberry Cookies – Easy Recipe for Chewy Summer Treat

White Chocolate Raspberry Cookies Are the Tart-Sweet Treat Your Summer Needs

Bake these indulgent cookies now—or freeze the dough for fresh-out-of-the-oven bliss later

Strawberries might steal the spotlight in spring and summer, but it's time raspberries got the attention they deserve. With their tangy bite and brilliant color, raspberries shine in everything from tarts and scones to mousse and buttercream. Now, they're the star of a cookie recipe you'll want to bake all season long.

These White Chocolate Raspberry Cookies combine tart raspberries with sweet, creamy white chocolate in a soft, chewy dough. Even better? You can bake them right away—no chilling required—or freeze the dough for a future treat.

🍪 Why You’ll Love These Cookies

These cookies deliver on both texture and flavor. They're:

• Soft and chewy thanks to a blend of brown and powdered sugars.

• Loaded with white chocolate chips for creamy sweetness.

• Studded with tart frozen raspberries, which balance the richness of the dough.

• Ready in under an hour with no dough chilling.

• Freezer-friendly, whether you bake the cookies or freeze the dough.

This recipe uses frozen raspberries, which are not only cost-effective but easier to incorporate into the dough without falling apart. Prefer fresh raspberries? Just freeze them first for best results.

🧾 Ingredients You’ll Need

• 2 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp fine sea salt

• 10 tbsp unsalted butter, softened

• 1 cup light brown sugar, packed

• ¾ cup powdered sugar

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

• 1 cup white chocolate chips

• ¾ cup frozen raspberries, roughly chopped

The powdered sugar gives the cookies their soft, tender texture, while the brown sugar ensures chewiness. It's a winning combo.

Don’t be afraid to swap white chocolate chips for dark chocolate if that’s more your flavor—these cookies are endlessly customizable.

🥣 Step-by-Step Instructions

1. Prep the oven and baking sheets.
Preheat to 325°F. Line your baking sheets with parchment paper.

2. Mix the dry ingredients.
Whisk together the flour, baking soda, and salt. Set aside.

3. Cream the butter and sugars.
Beat the butter with brown and powdered sugars until light and fluffy—about 3–5 minutes.

4. Add eggs and vanilla.
Beat in the eggs one at a time, then add the vanilla.

5. Combine dry and wet ingredients.
Slowly add the flour mixture to the wet ingredients on low speed, mixing until just combined.

6. Stir in the mix-ins.
Gently fold in the white chocolate chips and chopped frozen raspberries. Be careful not to over-mix—too much stirring will cause the raspberries to bleed into the dough.

7. Scoop and bake.
Use a 3-tablespoon cookie scoop to portion dough onto the baking sheets, leaving at least 3 inches between cookies. Bake for 15–17 minutes or until edges are golden.

8. Cool.
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

❄️ Storage & Freezing Tips

• Room Temperature: Store baked cookies in an airtight container for 2–3 days.

• Freeze Baked Cookies: Store in a freezer-safe bag for up to 1 month.

• Freeze Cookie Dough: Scoop dough onto a tray and freeze until solid. Transfer to a zip-top bag and keep frozen for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

👩‍🍳 Pro Baking Tips

• Don’t thaw the raspberries. Add them frozen to prevent excess moisture.

• Measure your flour correctly using the spoon-and-level method to avoid dense cookies.

• Use room temperature butter and eggs for even mixing and texture.

• Avoid overmixing once the raspberries go in—gentle is key.

🧁 More Recipes to Try

• Lemon Raspberry Scones

• Raspberry Mousse Cups

• New York Times Chocolate Chip Cookies

🍓 Bake Now or Later, But Don’t Miss Out

Whether you’re baking for a summer gathering or just craving something sweet, these White Chocolate Raspberry Cookies bring a bakery-level experience to your kitchen. With their creamy white chocolate, tangy berries, and chewy texture, they’re everything a good cookie should be—and more.

Stay tuned to The Horizons Times for more seasonal desserts and baking tips, and don’t forget to sign up for recipe alerts and kitchen-tested reviews straight from our team.