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!


  • 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


  1. Preheat oven to 350˚F.
  2. Cream butter, shortening and sugar for about 2 minutes.
  3. Add egg and vanilla continue to beat for another minute.
  4. In a serarate bowl, whisk flour, baking powder and salt.
  5.  Add flour mixture ½ cup at a time to mixer bowl until well combined.
  6. Stir in white chocolate chips.
  7. Gently incorporate chopped raspberries, saving ¼ cup for mid-baking.
  8. Place 2 tbsp scoops of dough about 2 inches apart on a baking sheet.
  9. Bake for 5 minutes.
  10. Add extra raspberry pieces and continue to bake for 5-6 more minutes.
  11. 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!


Keywords: white chocolate raspberry cookies, white chocolate and raspberry cookies, raspberry white chocolate cookie, raspberry and white chocolate cookies