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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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
Hi! Is there any way to turn this into a chocolate cookie with cocoa powder? X
Yes – remove 30g of flour, and use 30g cocoa powder!
Struggling to get any plain flour anywhere at the moment, can we use self raising instead? 🙂
You can – but the texture will change somewhat! X
Hi Jane
Could I use arrowroot instead of corn flour?
I would just use 25g more flour, or leave it out! x
Hi, if I were to use fresh raspberries (finely chopped and dabbed dry) do you have any idea what quantity I would need?
I would say about 100-150g!
Are you supposed to melt the butter completely to a liquid?
Yes, melt completely!
Absolutely love your recipes….stumbled across this one by accident, whipped them up in no time at all! Another favourite to add to the list!
So glad you liked the recipe!
I can’t find cornflour anywhere. Could I leave this out or buy a replacement?
Cornflour doesn’t really have a replacement unfortunately – but you can up the flour by 25g, but they may spread more.
Hi Jane,
Would I be able to make the cookie mixture and freeze this? If so, would you freeze this before or after adding the raspberries and chocolate? And would you freeze in small balls or one big one? and how would i defrost this before use or would you cook from frozen?
Thank you!
I would make the entire recipe, I would freeze in balls or a long log you can slice, and I would bake from frozen!
Thank you so much for your advice Jane 🙂 Would you recommend the same process for your sugar cookies and gingerbread men?
Can you use macadamia nuts instead of the raspberry pieces ? Thanks x
Yes! x
In the recipe I bake from fresh, not frozen, so if you are baking from frozen they will take a bit longer as they are frozen, not room temperature. They aren’t designed to spread that much either! 😊
Do you use dark brown sugar or light brown sugar? And which white chocolate would you recommend for the real white chocolate milky bar taste ?
I used light brown – and I wouldn’t call milky bar real white chocolate taste at all – I use Callebaut chocolate chips.
Hi Jane! Looks delicious! I just wanted to ask , when you say melt the butter do you mean completely melt into liquid form?
Thanks x
Yes!
This sounds yummy! I never knew there was such a thing as a cookie scoop but now I see there are different sizes. What size would you recommend for cookies?
I use 5 or 6cm width ones usually!
Can you substitute the raspberries with glacé cherries?
I wouldn’t know as I haven’t tried. Glace cherries are quite sugary, and I’ve never baked them before.