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Giant chewy white chocolate raspberry cookies that melt in your mouth and are so indulgent, you’ll feel like you’re cheating on your boyfriend, the giant chocolate chip cookie.
The combination creamy, smooth white chocolate with a tart fruit like raspberries is one of the most fabulous favors. That’s why we can’t get enough of our white chocolate raspberry blondies and our white chocolate cheesecake bars with raspberry sauce!
Table of Contents
- Ingredients for White Chocolate Raspberry Cookies
- Why Use Cream Cheese in Cookies?
- Why Do You Use Cornstarch?
- Can I Use Fresh or Frozen Raspberries?
- Where to Buy Freeze Dried Raspberries
- Can the Cookie Dough Be Frozen?
- How Long Will Raspberry White Chocolate Cookies Keep?
- More Fabulous Cookie Recipes to Try:
- White Chocolate Raspberry Cookies Recipe
Ok, so our daughter is crazy obsessed with the raspberry white chocolate cookies at Goodly Cookies here in Utah, but each location is just far enough away from us that we don’t get them very often. So, for over two years I’ve been bouncing around different versions of the cookie but they never hit the mark. Too fat, too thin, too wet, etc. and then I tried freeze dried raspberries. It was allllll over! They pack so much raspberry flavor, and I mean like fresh-off-the-bush raspberry, but without the added moisture.
Trick number two? I subbed a little cream cheese in there and oh man, they were so good!
Final tip? Chop up white chocolate bars vs white chocolate chips, they melt down all creamy and wonderful while the chips tend to dry out and brown anywhere that’s exposed to the oven heat.
Ingredients for White Chocolate Raspberry Cookies
These are all pretty standard cookie dough ingredients. The only out of the ordinary things might be the cream cheese and the cornstarch. Here is your ingredients list:
- Butter: unsalted and you want it softened slightly but not warm, just set it out on the counter for 20-30 minutes before you start mixing
- Brown Sugar: adds richness to the cookie dough
- White Sugar: adds sweetness and balances the richness of the brown sugar
- Cream Cheese: cookies need fat to be soft and moist, so cream cheese adds fat without adding more butter. If you love buttery cookies, just substitute the cream cheese for butter.
- Egg: gives the cookies structure when they bake
- Vanilla Extract: adds flavor
- Almond Extract: the tiniest amount of almond extract adds so much flavor to the dough, I love it! It can be omitted if you have an almond allergy or don’t like the flavor.
- Flour: just regular all purpose flour
- Cornstarch: adds fluffiness to the cookies and helps keep them thick without drying them out
- Baking Powder: helps the cookies rise and get fluffy
- Baking Soda: helps with leavening in the cookies and helps the cookies brown to golden perfection
- Salt: enhances all the flavors
- White Chocolate Chunks: chop up white chocolate candy bars into the small chunks for the ultimate creaminess
- Freeze Dried Raspberries: adds bold, real raspberry flavor without adding the moisture of a fresh berry
The measurements of each ingredient along with detailed instructions on how to make these cookies can be found in the recipe card at the end of the post. You can also print and save the cookie recipe there.
Why Use Cream Cheese in Cookies?
Cream cheese adds fat to the cookie dough. Usually most of the fat in cookies comes from butter, but substituting a little of the butter with cream cheese helps the cookies stay moist and flavorful.
If you don’t have any cream cheese, you can use all butter. It is just as delicious and logically more buttery, which is always a yes from me!
Why Do You Use Cornstarch?
Cornstarch helps the cookies stay thick as they bake without drying out. The dough stays tender while being perfectly crumbly and chewy.
Can I Use Fresh or Frozen Raspberries?
Yes, you can definitely use fresh or frozen raspberries, BUT the texture of the cookies are going to be totally different. The moisture from frozen/fresh raspberries makes the cookies more cake-like…more moist and less crumbly. Think a typical pumpkin chocolate chip cookie…it will be a texture similar to that. Try to go with freeze dried raspberries if you can!
Where to Buy Freeze Dried Raspberries
You can find freeze dried raspberries at most grocery stores, but I’ve had the most luck at Target or Smith’s (Kroger). At Target, the brand is Good & Gather and at Smith’s, the brand is Simple Truth. Look in the healthy snack aisle near the raisins and craisins and nuts. They are usually in a bag.
Can the Cookie Dough Be Frozen?
Yes, this cookie dough freezes great! Measure out the cookie dough into balls and place them on a baking sheet. Stick them into the freezer and let them freeze for an hour or two. Then place the frozen dough balls into a ziploc bag and store them in the freezer until you’re ready to bake them. They will store in the freezer for up to 3 months.
When you’re ready to bake them, pull them out of the freezer and let them sit at room temperature for a half hour or so and then bake as directed.
How Long Will Raspberry White Chocolate Cookies Keep?
Store these cookies in an airtight container at room temperature. They will keep for 2-3 weeks. You can keep them in the refrigerator for even longer or in the freezer for up to 3 months.
White chocolate chunks and freeze dried raspberries combined in a buttery brown sugar cookie dough makes for the most drool-worthy, chewy and indulgent cookie. You should eat these white chocolate raspberry cookies while they are slightly warm with a tall glass of milk!
More Fabulous Cookie Recipes to Try:
- Thick Chocolate Chip Cookies
- White Chocolate Key Lime Cookies
- Orange Creamsicle Cookies
- Chewy Banana Cookies
- Biscoff Stuffed Snickerdoodle Cookies
- Glazed Lemon Cookies
White Chocolate Raspberry Cookies
Ingredients
- 1/2 Cup Butter, softened but not warm
- 1/2 Cup Brown Sugar, plus 1 tablespoon
- 1/3 Cup White Sugar
- 1/4 Cup Cream Cheese, softened
- 1 Large Egg
- 1 teaspoon Vanilla
- 1/2 teaspoon Almond Extract
- 2 Cups Flour
- 1 teaspoon Cornstarch
- 1 ¼ teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Cup White Chocolate Chunks, I used white chocolate bars and chopped them up
- 3/4 Cup Raspberries, freeze dried, chopped up slightly
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.2 Cups Flour, 1 teaspoon Cornstarch, 1 ¼ teaspoon Baking Powder, 3/4 teaspoon Baking Soda, 1 teaspoon Salt
- Mix the butter and cream cheese together until smooth and creamy, about 30-60 seconds. Add the sugars and mix again for 1-2 minutes in a stand mixer.1/2 Cup Butter, 1/2 Cup Brown Sugar, 1/4 Cup Cream Cheese, 1/3 Cup White Sugar
- Add the egg, vanilla and almond extract and mix until smooth, scraping down the bowl as necessary. Turn off the mixer and scrape down all sides again.1 Large Egg, 1 teaspoon Vanilla, 1/2 teaspoon Almond Extract
- Add the dry ingredients to the wet and slowly mix until it is almost incorporated, leaving streaks of flour. Remove the bowl from the mixer, scrap the sides down and then fold in the white chocolate chunks and freeze dried raspberries. Carefully mix with a wooden spoon or spatula until combined, minding to not break up the raspberries too much.1 Cup White Chocolate Chunks, 3/4 Cup Raspberries
- Scoop out large, heaping 6 ounce size cookies (see note), roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes (I press mine down a little).
- Remove to a cooling rack as soon as you are able and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So I messed up… doubled the cream cheese because I apparently can’t read… turned out pretty good actually.
Hi Eleanor! That’s good to know! I’m so glad you enjoyed them!
Hi! I was curious if I could replace half of the white chocolate chips and use chopped almonds instead to really give it that almond taste and texture without messing up the recipe
Hi April! Yes, that should work great!
I would like to make a giant cookie (like a back to school cookie cake!) with this delicious recipe. Anything to adjust?
Hi Shannon! That sounds amazing! I haven’t ever tried to bake it as one cookie, but if I was going to try it, I would keep the oven temperature the same (350 degrees) and I would press the dough into an 8×8 baking dish for the best results. Then bake it for longer…probably 25-30 minutes in order to bake it all the way through. Enjoy!!
I am eager to try this recipe today! I was not able to find any freeze dried raspberries so I dehydrated fresh raspberries instead. I hope it works!!
Hi Heather! How did it turn out?? I hope you enjoyed them!
These sound amazing, freeze dried anything is impossible to find in our area and ordering on line is very expensive. What could you suggest in its place, I thought frozen raspberries but read one of your replies and knew that is not the cookie texture I would want. I’m thinking although different but maybe dried cranberries?
Hey Sandra! Dried cranberries would work! The texture of the cookies will be great! It taste will be totally different obviously, but if you’re a cranberry fan, then it would be delicious! Here’s a link to freeze dried raspberries on Amazon that aren’t too expensive: https://amzn.to/40sDILH. I hope this helps! Those freeze dried raspberries are just almost impossible to substitute.
I made these cookies, and they were really good, but not quite the amazing I was looking for… until a few days later! I had made the dough, baked maybe half the cookies, and refrigerated the rest of the dough for later. Doing that helped the raspberry flavor spread to the rest of the cookie, and they were so delicious! And yes, raspberry will discolor a bit if left in damp conditions like that, but it’s not that they’ve gone bad. It’s just the result of oxidation.
That’s so much for the feedback Laura! So glad you enjoyed them!
I love raspberry could I use raspberry extract instead of vanilla and almond extract for a stronger raspberry flavor?
That sounds amazing! I think that’s definitely worth a try! Thanks Barbara!
these are so nice and very easy to make. i love how the tang of the raspberries balances out the sweetness of the white chocolate ! one thing i will say is my batch came out saltier than other cookie recipes I’ve tried in the past ?? still yummy but if I bake these again I might try using less salt next time 🙂
Thank you so much for the feedback Ebony! You can definitely decrease the salt if desired. I love how the salt enhances all the flavors but I know everything tastes saltiness differently.
Would this work if I used frozen raspberries instead of freeze dried?
Hi Stacey! It will work, but the cookie texture will be more cakey rather than chewy because of the extra moisture that frozen/fresh raspberry contain. Think traditional pumpkin chocolate chip cookies…that’s what the texture will be like. I’ve actually made them like that and they are delicious, but if you are looking for that chewy texture, freeze dried is the only way to go!