White Chocolate Raspberry Cookies
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
If I didn’t freeze these before baking, would I still get a NYC cookie style please? X
These ones are not NYC style anyway – but for NYC ones you need to chill the dough. x
After reading comments I didn’t realize the butter was supposed to be melted. I used room temp butter and the dough came together but was a bit dry until I added my frozen raspberries. The cookies came out delicious though. I weighed them out to 3oz each cookie and then cooked for 16min, let them sit on the pan for 2min and then transferred to racks. They soft and chewy the first day. Second day they already started to harden up a bit but we’re still good. What would you suggest to keep them from hardening up to fast. I figured I’d try taking a bit off the flour. But would melting the butter make that difference.
Hi do I keep the frozen raspberries whole or do I need to chop them
Thanks
I kept them whole
Hi Jane I haven’t done the recipe yet but wondered how big it made the cookies? I’ve got 10cm pouches for them to go in?
I mean I can’t be exact as they may spread a little more or less, but I think 10cm pouches should be fine! x
Best thing I’ve ever eaten, mix of a cookie and a muffin.
Hi Jane,
Is it possible to roll these in balls and pop them in the freezer for 30 mins before baking to get a NYC style cookie (similar to your other NYC cookie recipes).
Thanks!
Yes!
If I have raspberry jam/ conserve would that work in this recipe? Would I need to reduce the amount of sugar so it’s not too sweet? I love thick chunky cookies so I’m worried the mix will be too runny.
I have not tried a jam in a cookie before, sorry!
Hello – odd question – but could these be frozen at any point? Fancy making them in advance 🙂 Thank you
Yes you can freeze the raw dough and bake from frozen!
Jane I made these near Xmas but with a packet of white choc chips and raspberry chips from aldi on a baking special they were doing and
I want to do them again but for my life I can’t find any, I’m looking for raspberry bits if that makes sense, after my fail with the blondies I don’t want to use fresh or frozen ooops x
The freeze dried raspberries I use are linked on the post!
Sounds amazing can’t wait to try it. However I wish to make it in a pie dish to eat warm with ice cream. Will this recipe work for that? Also I will be using freeze dried raspberries
Thanks
Yes this recipe would work well for that!
Had high expectations considering I love her other recipes… I threw these out.. way too much white chocolate… make sure you get good quality white chocolate too because it’s all you will be tasting! I advise 1/3 the amount of white chocolate
Hi! I’m a new baker and so excited to try these out. I see that you call for corn flour. I’ve never heard of that before, although I know what cornstarch is but apparently they’re not the same thing? What does the corn flour do for the cookie? Can I leave it out while still getting a good cookie? Thanks 🙂
I believe cornflour and cornstarch are the same! It creates the best texture!
Hi Jane,
I’ve made these cookies yesterday and i’m not sure what i did but they look mouldy! The cookies themselves taste nice but the appearance isn’t very good. I didn’t add the dried raspberries do you think it has something to do with it?
Sometimes the colour can go a little strange, but it’s natural unfortunately! They’re completely fine x
Hi Jane
Can i replace the frozen and dried raspberry with cranberries? Meaning that, I use 140g of cranberries..
Thanks!
I wouldn’t recommend adding any more than the 125g, because the fresh fruit already causes the cookies to soften and more can be bad (unless you mean dried, then that’s fine!) x
Yep this happened to mine to! Did some research and found out it’s a chemical reaction that the berries have with the baking soda or something like that. Although I don’t know if there’s a way we can prevent this from happening and I feel like only using dried raspberries will make the cookies less soft
because there’s no moisture.
Made these last night and my goodness they were amazing. Love this recipe.
I even packaged some up warm and drove them to my friends to cheer them up.
Worked a treat
Taste was good but unfortunately was more like a scone than a cookie. Too thick and no crunch at all.
Sorry you didn’t like it – they won’t be super crunchy because of the fruit. For a crunchy cookie you need to use only freeze dried!
Hi Jane,
Really keen to make this for my other half who is intolerant to gluten.
Will these work with gluten free plain flour?
Thanks
Yes it should be fine – although I would maybe reduce the frozen raspberries slightly! x