White Chocolate Raspberry Cookies
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White chocolate raspberry cookies with white chocolate chunks and freeze dried raspberries making gooey, chewy, and delicious cookies!
So, I realise that I am slightly cookie bar obsessed, and it kinda made me realise that I hadn’t baked actual cookies in a while. I made my rolo cookie bars again recently for a video, and I ADORE THEM SO MUCH, but I felt like I wanted an actual cookie and not the traybake version.
Luckily, I was in the mood for some baking and these were created and ohmydays they were dreamy. I used a very similar idea for the recipe as my white chocolate fudge cookies and mini egg cookie bars because I just adore how they work.
Cookie dough
I changed the recipes up slightly, however, and wanted to make the cookie slightly thicker so that they didn’t spread. I often find with cookie recipes that don’t have cocoa powder in, the actual cookies can spread into thin awkward pancakes and its not pleasant.
Using the same base cookie recipe was alright, but adding in a little more plain flour, and swapping the sugars up slightly made them perfect. You need to have a chunky cookie in your life!! You can swap up the sugar if you want, but I love the mix of the light brown soft sugar, and the granulated.
Raspberries
I used freeze dried raspberries in these, as I just find it so incredibly easy. However, you can use fresh or frozen raspberries too! It does mean you have to deal with more moisture, but it can work well… they may just be a little squishy.
You can use fresh raspberries, you just have to chop them up quite small, dry them with some kitchen towel, and expect your cookies to spread a little more. Working with frozen raspberries is actually sometimes easier because they don’t squish nearly as easily, giving you more time to work with them
I find with the freeze dried raspberries you can just whack them in and go straight to baking – but that’s up to you. I recommend using these freeze dried raspberries because the packet is so much bigger than the ones you can get in the supermarket. However, if you do want to buy from the supermarket I have bought them in Morrisons, Sainsbury’s and Waitrose.
Flavours
The best result for me (which is what is in the recipe) is a mix of white chocolate chips and freeze dried raspberries. The best cookies ever come from this mix (which you can see in these photos) and I am in love! If you don’t want, or can’t use, freeze-dried raspberries, then use a total of 175g frozen raspberries.
I utterly adore the combination of raspberry and white chocolate, as the two flavours are just a marriage made in heaven. My white chocolate & raspberry blondies demonstrate this, along with my extremely easy and simple raspberry & white chocolate mousse recipe.
Recipe adaptations
Honestly, the combination is one of my favourites, along with chocolate and orange, and mint chocolate. However, raspberry recipes always seem fresher to me. You can easily substitute any of my raspberry recipes with strawberry, and vice versa.
Along with changing the fruit up, you can also change the chocolate to milk, or dark – or anything else. It is entirely up to you! I personally use this white chocolate in all of my baking, but you can use any! If you’re a fan of raspberry, this recipe is perfect for your cravings..
Tips & Tricks
- You can find freeze dried raspberries online here – or in Waitrose, and often in other stores like Lakeland/Sainsburys/Morrisons.
- I use these white chocolate chips in my baking!
- These cookies can last for 3+ days.
- You can easily bake these into cookie bars by following the same method, but baking into a 9″ square tin, and baking for 20 minutes at the same temperature!
- This recipe has been updated – it used to use a combination of freeze dried and frozen raspberries (150g), but I prefer them without.
- If you don’t want to use cornflour, use 25g more flour.
White Chocolate Raspberry Cookies!
Ingredients
- 275 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 1 tbsp cornflour
- 115 g unsalted butter/baking spread
- 100 g light brown sugar
- 100 g granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 20 g freeze dried raspberries
- 250 g white chocolate chips
Instructions
- Preheat the oven to 200ºc/180ºcfan and line two-three large baking trays with parchment paper, leave to the side.
- Add the sugars and butter to a bowl, and cream together
- Add in the vanilla and egg and beat until combined.
- Add the flour, cornflour, sea salt and bicarb and beat until a cookie dough is created!
- Add the freeze dried raspberries and chocolate chips and beat again!
- Scoop the cookie dough using a cookie scoop for even portions, then lightly roll into balls. I make 12 out of the batch. Bake in the oven for 10-12 minutes.
- Leave the cookies to cool on the trays for 30 minutes, then transfer to a rack to cool completely! Enjoy!
Notes
- You can find freeze dried raspberries online here - or in Waitrose, and often in other stores like Lakeland/Sainsburys/Morrisons.
- I use these white chocolate chips in my baking!
- These cookies can last for 3+ days.
- You can easily bake these into cookie bars by following the same method, but baking into a 9″ square tin, and baking for 20 minutes at the same temperature!
- This recipe has been updated - it used to use a combination of freeze dried and frozen raspberries (150g), but I prefer them without.
- If you don't want to use cornflour, use 25g more flour.
ENJOY!
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J x
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How did you measure the raspberries? Cause I was planning to substitute it with strawberries so do i just cut the strawberries into small chunks and put it in a measuring cup or can I convert the measurement to grams??
As per the recipe I used 125g frozen raspberries and 15g freeze-dried raspberries – strawberries can often hold alot more water so may not work as well, but you need to stick to max 125g frozen chunks x
Hi Jane,
Your cookie recipes are amazing, you are now my goto for all cookies! Thank you.
I have one question on the updated raspberry and white chocolate though, I didnt realise the recipe had changed until I was about to add in the choc and freeze dried raspberry and then noticed the frozen raspberries (which I didnt have), ultimately my cookies turned out far too sweet, is there any chance you could either have 2 versions of the raspberry/white choc (old and new), or possibly just have a comment stating what you should change if not adding frozen raspberries please?
Time for me to try a new one I think, as I say, I just love your cookie recipes, thank you 🙂
Deb
There are notes on the post about what I changed – really not much changed at all though so the sweetness wouldn’t have come from it x
I haven’t done the recipe yet but want to leave out the frozen raspberries- would I need to add anything extra to substitute the frozen raspberries
?
No you wouldn’t – you can increase the freeze dried, or chocolate chips, but they work fine if it’s just left out x
I was reading the recipe and it never mentioned anything about melting the butter but the comments did. Is the butter supposed to be melted or just softened to room temperature? I’m just asking cause I read that you also updated the recipe recently so I’m not entirely sure if the previous recipe stated melted butter while the updated recipe was changed to softened butter
Ahh the previous recipe was melted, the up-to-date is not! x
If I don’t want to use the frozen raspberries, how much do I need to increase the freeze dried raspberries by?
The original recipe just used the 15g and was lovely! X
Made these tonight but in a brownie tin – they took 40 mins to cook and were amazing. I’ve made several of your recipes now and they have all been nice.
I’ve used this recipe but the cookies have turned pink😕 is that right? Thankyou
If the raspberries beat in more they can do, but I wouldn’t say it’s a bad thing?
Would I be able to freeze the cookie dough and cook from frozen as and when please? X
Yes for sure!
I made these today but left out the raspberries and put a tsp or frozen caramel spread (like your biscoff cookies). They taste amazing 😉 as do all your recipes. I see you posted a new doughnut recipe recently that need to be fried. Would you be able to do a baked doughnut recipe one day. Thanks Xx
Theres two baked doughnut recipes on my blog! x
Hi Jane!
I made these cookies and everyone found them very sweet. Which ingredients could I reduce to make them less sweeter? THANKS!!
Hey, with the white chocolate and raspberries they will naturally be quite sweet. You can reduce the chocolate, and it would be okay – but you can try reducing the sugar, however that can drastically change the cookie dough sometimes. x
Hi Jane, my son and I made these today but they stayed in balls when cooking and didn’t flatten. I flatten them myself during/after cooking. The dough mixture was a quite dry and crumbled easily but still formed the dough. Next time should I reduce the flour which is 300g or take out the cornflour (1tbp)? Or increase the butter? Still yummy but I don’t normally have to squish any of your cookie receipts! Thank you
I would reduce the flour to 275g but keep everything the same – but flatten slightly before baking x
Do you think I could put lemon instead of raspberries? Trying to think of a lemon based cookie recipe and thought lemon and white chocolate would work? Do you have any suggestions? 🙂
Yes you definitely can!
Would I be able to use chocolate chunks instead of chocolate chips and what frozen raspberries work instead of the freeze dried raspberries?
Yes and yes! The frozen raspberries can sometimes make them take a little longer to bake because of the moisture x