These white chocolate raspberry cookies are buttery and soft, with a hint of tartness. The beautiful bright red raspberries make these a stunning cookie, and perfectly festive for the holidays!
Here’s what you’ll need to make them
How did we come to love white chocolate and raspberry cookies?
White chocolate gained popularity in the late 1930s when Nestle commercialized the confectionary delight and the love for the treat has not changed though the years. The light, buttery morsel pairs so well with the tart, fresh flavor of raspberries it was a perfect holiday cookie to make with the raspberries I got on sale yesterday. The recipe is so simple and delicious you will be making this recipe over and over again through the years!
Cookies for Kids’ Cancer & The Sweetest Season
I made this recipe for part of a super special virtual cookie exchange called The Sweetest Season. It’s a fun way to support a great cause called Cookies for Kids’ Cancer. This year Cookies for Kids’ Cancer is working with OXO, who graciously will be matching every dollar raised through the end of the year, up to $100,000. How great is that? Head on over and donate if you are able!
How to make raspberry white chocolate cookies
First go ahead and preheat your oven to 350˚F. You will need an electric mixer to start creaming the butter, shortening and sugar. It is best if your butter is at room temperature before you start. Add the egg and vanilla extract to the creamed butter and continue to beat for about one more minute.
In a separate bowl, whisk together flour, baking powder and salt. You can start adding the flour mixture into the bowl of the electric mixer now. Do this slowly, about ½ cup at a time or you will make a big mess! Make sure you scrap down the sides and the bottom of the mixer bowl so everything is incorporated well.
Stir in your white chocolate chips with a wooden spoon or a spatula. It was easier to incorporate the raspberries after this step, because the raspberries are very fragile and I wanted to keep them as bigger pieces. You will want to add a few more chopped raspberries to the top of the cookies when you are mid-baking, so make sure you set aside about ¼ cup.
Using a cookie scoop, place batter on a parchment paper lined baking sheet. I added a couple chocolate chips on top of the scoops to make the cookies a bit more pretty. Bake in your preheated oven for a total of 10-12 minutes.
When the cookies have been in for about 4-5 minutes, pull out the rack of the oven carefully and add a few extra raspberry pieces. The cookies should be only about halfway spread when you add the raspberries. Do this quickly, and continue to bake for another 5-6 minutes.
Allow the cookies to cool for about 3-5 minutes before moving them to a cooling rack. The cookies need to cool before the set fully, and you don’t want to break them when you are transferring them. Also, allow them to cool fully before stacking them or you might have a few chips with crumbs stuck to them like I did.
FAQs and tips on making raspberry and white chocolate cookies
Cookies should keep at room temperature for a few days, but remember that there are fresh fruit in these so they won’t last as long as some other cookies at room temperature. I would recommend putting these in the fridge after a day or two, and they will stay good for about 1-2 weeks in an air tight container.
Absolutely! If you freeze the cookies make sure that you use a freezer bag and remove as much air as you can before sealing it.
Baking soda, which is contained in baking powder is what helps make the cookies light and fluffy. Making sure that you fully cream the butter for a few minutes also helps by adding air to the dough.
More delicious white chocolate cookie recipes
- White Chocolate Peppermint Cookies
- Halloween Peanut Butter Chocolate White Chocolate Chip Cookies
- White Chocolate Chip Cookies
- White Chocolate Cranberry Oatmeal Cookies
White Chocolate Raspberry Cookies
These white chocolate raspberry cookies are buttery and soft, and have a hint of tartness. The beautiful bright red raspberries make these a stunning cookie, and perfectly festive for the holidays!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 Cookies 1x
- Category: Dessert
- Method: Baking
- 1 stick butter
- ½ cup shortening
- 1 cup sugar
- 1 1/2 teaspoon vanilla extract
- 1 egg
- 2 cups all purpose flour
- 2 1/2 teaspoon baking powder (aluminum free)
- 1/4 teaspoon coarse salt
- 1 cup chopped raspberries, reserve ¼ cup for mid baking
- 3/4 cup white chocolate chips
- Preheat oven to 350˚F.
- Cream butter, shortening and sugar for about 2 minutes.
- Add egg and vanilla continue to beat for another minute.
- In a serarate bowl, whisk flour, baking powder and salt.
- Add flour mixture ½ cup at a time to mixer bowl until well combined.
- Stir in white chocolate chips.
- Gently incorporate chopped raspberries, saving ¼ cup for mid-baking.
- Place 2 tbsp scoops of dough about 2 inches apart on a baking sheet.
- Bake for 5 minutes.
- Add extra raspberry pieces and continue to bake for 5-6 more minutes.
- Allow to cool for 3-5 minutes before moving to cooling rack.
Aluminum free baking powder is super important for your cookies to turn out the correct color. There is a chemical reaction between the aluminum and the raspberries which turns the cookie dough a deathly blue gray color. The brand I used for baking powder was Argo. Even if I didn’t mind the color, now that I know others contain aluminum I will probably keep buying this brand!
- Serving Size:
- Calories: 125
- Sugar: 7.7 g
- Sodium: 26.6 mg
- Fat: 7 g
- Saturated Fat: 3.1 g
- Carbohydrates: 13.3 g
- Fiber: 0.2 g
- Protein: 2.4 g
- Cholesterol: 16.4 mg
Keywords: white chocolate raspberry cookies, white chocolate and raspberry cookies, raspberry white chocolate cookie, raspberry and white chocolate cookies