How To Make Raspberry And White Chocolate Cookies
Delicious raspberry and white chocolate cookies with gooey raspberries and pools of melted white chocolate. These cookies are so easy to make, taste great and there’s no chilling involved at all! Made in just 25 minutes, these cookies are a real treat. Find out how to make them below.
Whenever I have any spare raspberries left over, one dessert I always have to make is raspberries and white chocolate cookies. It’s one of those flavour combinations that are slightly overlooked but once you try it, you’re hooked!
The creamy and delicate white chocolate chunks melt into delicious pools of chocolate, it’s matched perfectly with the tartness and tang from the raspberries which also burst with flavour when baked. With crispy edges and a soft and chewy centre; there’s no surprise why these cookies taste so good.
I love a flat cookie, just like Subway these raspberries and white chocolate cookies are flat and chewy. According to me, they taste even better and they definitely won’t last long. They’re also very easy to make, all you’re doing is pouring the ingredients into a bowl, giving it a good mix and finally baking it in the oven. It really couldn’t get any easier, below are even more reasons why you’ll want to make these cookies.
Why You’ll Like These Raspberry And White Chocolate Cookies
- Instead of white chocolate chips, chunks of white chocolate are used in this recipe. When baked in the oven you’ll get pockets of melted chocolate. They tastes amazing whilst warm, you won’t get this effect with chocolate chips but it’s a good alternative if that’s all you have.
- Takes classic chewy chocolate chip cookies to a whole new exciting level.
- Ready in just 25 minutes and yes that includes prep time too!
- Perfect for special occasions such as Valentine’s Day, birthdays and to give as edible gifts. Chocolate is always a good way to anyone’s heart and the splashes of pink are so eye-catching.
- The perfect recipe to use up spare raspberries or for when they’re in season. You could also make meringue nests with my white chocolate ganache recipe, just swap the strawberries for raspberries.
Watch How To Make It
Here’s a short video on how to make raspberry and white chocolate cookies.
Fresh Or Frozen Raspberries?
I used frozen raspberries instead of fresh raspberries to make these cookies. Frozen berries are a lot easier to bake with as they’re less delicate and don’t break apart and squish as easily. That being said, you can use fresh raspberries, they’re definitely brighter and radiant than frozen one’s. If you choose to use fresh raspberries, below are a few tips to prevent them from squishing:
Use firm raspberries not fresh raspberries that are already soggy and soft. Usually in supermarkets the fruits displayed at the front has been out the longest, try to get the one’s further at the back. I find them to be more fresh.
When mixing the raspberries into the cookie dough, make sure to gently fold in the fruit into the cookie dough instead of stirring vigorously. Stirring too hard can break the fruit and you’ll be left with bits of raspberries instead of tasty chunks.
If you’re using fresh raspberries, put them in the freezer until you are ready to use them. This will help to firm them up before being mixed into the cookie dough.
Here are the few ingredients needed to make these cookies.
- Butter: You can use salted or unsalted butter to make these cookies.
- Plain Flour: Helps to bind the wet and dry ingredients together.
- Egg: Use eggs at room temperature for the best results.
- Raspberries: You can get frozen or fresh berries in your local supermarket.
- White Chocolate: It’s best to buy a bar of white chocolate and cut it into small chunks using a sharp knife, this is what gives you pools of chocolate when baked. You can of course use chocolate chips instead.
- Sugar: I used equal amounts of caster sugar and light brown sugar for chewy cookies. If you don’t have both types of sugar, you can use only brown sugar or caster sugar.
- Baking Powder: Helps the cookies to spread out.
- Vanilla: Vanilla adds extra flavour to these delicious cookies.
How To Make Frozen Raspberry And White Chocolate Cookies
Below is a step-by-step guide on how to make raspberry and white chocolate cookies with frozen berries. Full recipe instructions are on the recipe card at the bottom with a video too.
The first step is to cream the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
Add the egg and vanilla into the mixing bowl and mix together.
Pour the plain flour, baking powder and chunks of white chocolate into the mixing bowl and mix together until a dough is formed.
Add the raspberries into the cookie dough and gently stir until the raspberries are evenly distributed within the dough.
It’s so important at this stage to stir gently to prevent the raspberries bleeding into the dough and breaking apart.
With a cookie scoop, scoop the cookie dough into evenly sized balls and place on a lined baking tray. Bake in the oven for 15 minutes until golden brown. Leave to cool down for 5 to 10 minutes before transferring onto a cooling rack.
My Top Expert Tips
Don’t be tempted to add in extra frozen raspberries then the amount mentioned in the recipe. Even though frozen raspberries are easier to use, the downfall is the extra moisture they carry. If you add in too many raspberries then the dough will be really wet.
This raspberry and white chocolate cookies recipe is nothing without the delicious pools of melted chocolate; this is what I look forward to the most! That’s why it’s best to eat these cookies whilst they’re still warm and the white chocolate is melted and delicious. The chocolate will firm-up whilst cold. To get pools of chocolate in the middle, make sure to press a chunk of chocolate into the centre of the cookie dough before baking in the oven.
Don’t forget to line your baking tray with parchment paper, this is a really important step and one that you’ll regret not doing. Parchment paper helps to prevent the cookies from sticking to the baking tray.
For pretty cookies (especially if you want to gift them) add a few more chocolate chunk pieces on top.
How To Store And Freeze White Choc And Raspberry Cookies
Storing these cookies are pretty easy.
These cookies are best eaten on the day but if you want to store them, place the cookies in an air-tight container and leave at room temperature for 2 to 3 days. You can also freeze these cookies too, find out how to freeze them below.
You can freeze the cookie dough with the white chocolate chunks and raspberries already mixed into it. Proceed to scoop the cookie dough into balls and place them into an airtight container or freezer bag and store in the freezer for up to 3 months. When you are ready to bake them, take the dough out of the freezer and follow the baking instructions adding an extra minute or two to the baking time.
To freeze the baked cookies, leave them to cool down before placing them in an air-tight container or freezer bag. Place in the freezer for up to 2 months, when you are ready to eat them simply take them out of the freezer and leave to thaw at room temperature.
How To Prep Ahead
You can prep the raspberry and white chocolate cookie dough ahead of time to bake the cookies the next day. You could either cover the dough with cling film and leave in the fridge for 24 hours or scoop the dough into balls. If you choose to scoop the dough, place them on a baking tray lined with parchment paper, an airtight container or plate, covered with cling film.
The easiest way would be to place the cookie balls on a lined baking tray as all you would need to do the next day is bake it in the oven.
Can I Make This With Other Berries?
Yes! This recipe is completely versatile and you can swap the raspberries with a whole load of different berries. Strawberries, blueberries, blackberries or whatever you’ve got! Just continue with the recipe in the same way you would if you were using raspberries.
Below are a few equipment you might need to make these cookies:
Try These Cookies Next
Check out these other cookie recipes:
- White Chocolate Hot Cookie Dough
- Tahini Chocolate Chip Cookies
- Peanut Butter Cookies
- Condensed Milk Cookies
- Fork Biscuits
Raspberry And White Chocolate Cookies
- 150 g Butter
- 150 g Sugar 75g Light Brown Sugar & 75g Caster Sugar
- 1 Egg
- 1 tsp Vanilla
- 180 g Flour
- ½ tsp Baking Powder
- 70 g Frozen Raspberries
- 150 g White Chocolate
- Preheat the oven to 180°C (gas mark 4, 350°F) and line a baking tray with parchment paper.
- Cream the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
- Add the egg and vanilla into the mixing bowl and mix together.
- Pour the plain flour, baking powder and chunks of white chocolate into the mixing bowl and mix together until a dough is formed.
- Add the raspberries into the cookie dough and gently stir until the raspberries are evenly distributed within the dough.
- With a cookie scoop, scoop the cookie dough into evenly sized balls and place on a lined baking tray.
- Bake in the oven for 15 minutes until golden brown. Leave to cool down for 5 to 10 minutes before transferring onto a cooling rack.
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