These white chocolate raspberry cookies are loaded with sweet berries and plenty of white chocolate chips. They’re large, bakery-style cookies — thick, slightly gooey in the center and lightly crisp at the edges. They taste gourmet and are ideal for Valentine’s Day or any special treat.
This post was updated January 2026 with new photos and a revised recipe to produce thicker, gooier cookies. The recipe now recommends freeze-dried raspberries for more consistent texture and flavor.
Rich white chocolate paired with bright raspberry flavor is a classic combination — and these cookies combine them perfectly. Instead of paying bakery prices, you can make large, bakery-style white chocolate raspberry cookies at home. They are generously filled with fruit and chocolate, with a soft, tender interior and slightly crisp edges.
What Kind of Raspberries to Use
This recipe uses freeze-dried raspberries. Freeze-dried berries are real fruit with the moisture removed, and they add concentrated raspberry flavor without thinning the dough. I prefer diced freeze-dried raspberries or individual drupelets rather than whole berries — smaller pieces distribute the flavor evenly through each bite. If you only find whole freeze-dried raspberries, simply crush or chop them before measuring.
Fresh raspberries can be used, but they release moisture into the dough and tend to produce thinner, less predictable cookies. For consistently thick, flavorful cookies, freeze-dried raspberries are recommended.
Baking Tips for Thick, Chunky, Bakery-Style Cookies
- Use a mix of all-purpose and cake flour. Cake flour helps create a softer, more tender crumb. If you don’t have cake flour, see the recipe notes for a substitute using all-purpose flour and cornstarch.
- Measure flour accurately. Too much flour makes dry, crumbly cookies. A kitchen scale is best. If you don’t have one, whisk the flour, spoon it into measuring cups, and level it off rather than scooping directly.
- Use cold butter. Cold butter helps the cookies keep height, gives slightly crisp edges and a tender, almost gooey center. Cut the butter into small cubes to make mixing easier.
- Chill the dough. Chilling lets flavors develop and results in taller, sturdier cookies.
- Make large dough balls. For bakery-style cookies use about 1/4 to 1/3 cup of dough per cookie (roughly 100 g each if you weigh them). Large dough balls bake into tall cookies without flattening beforehand.
- Bake at 375°F (190°C). A higher oven temperature helps the outside set and brown while keeping the interior thick and soft.
For Smaller Cookies
This recipe yields about 16 large bakery-style cookies. If you prefer smaller cookies, use roughly 1.5 tablespoons of dough per cookie to make about 36–42 cookies. Bake smaller cookies at 350°F (180°C) for 9–11 minutes.
Storage & Make-Ahead Tips
The dough can be chilled in the fridge for up to 48 hours before shaping and baking. Dough balls freeze well in a freezer bag for up to 2 months — bake from frozen, adding 1–2 minutes to the baking time.
Baked cookies stored in an airtight container at room temperature stay fresh for up to 4 days. For longer storage, wrap cooled cookies individually, place them in a sealed container or bag, and freeze for up to 2 months. Thaw in the refrigerator and bring to room temperature before serving.
Big, chewy cookies bursting with sweet berry flavor and white chocolate — these raspberry white chocolate chunk cookies taste like a gourmet bakery treat made at home. The combination of flavors is bright, slightly different from classic chocolate chip, and perfect when you want an elevated cookie.
White Chocolate Raspberry Cookies
Equipment
- Cookie sheets
Ingredients
- 2 cups all-purpose flour (250 g), measured correctly
- 1½ cups cake flour (180 g), sifted and measured correctly (not self-rising)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 g), cold, cut into cubes
- 1 cup brown sugar (210 g), light or dark
- ¾ cup granulated sugar (150 g)
- 2 large eggs, cold from the fridge
- 2 teaspoons vanilla extract
- 1¼ cups freeze-dried raspberries (about 40 g), drupelets or finely chopped
- 1¼ cups white chocolate chips (225 g)
Instructions
- Sift the all-purpose flour and cake flour into a large bowl. Add baking powder, baking soda and salt, whisk to combine, and set aside.
- In a separate large bowl, beat the cold cubed butter with the brown sugar and granulated sugar until creamed.
- Add the eggs and vanilla to the butter mixture and beat until combined.
- On low speed, gradually mix the dry ingredients into the butter mixture. The dough will be thick. If some flour remains unincorporated because the flour was overmeasured, add 1–3 teaspoons of milk (not tablespoons) to help bring it together.
- Fold in the freeze-dried raspberries and white chocolate chips with a rubber spatula.
- Cover the bowl and refrigerate the dough for at least 2 hours and up to 48 hours.
- When ready to bake, preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone mats.
- Form the dough into balls about 1/4 to 1/3 cup each (about 100 g if using a scale). If dough was chilled overnight, let it sit 10 minutes at room temperature to make shaping easier.
- Place dough balls about 3 inches (7–8 cm) apart on the cookie sheet and bake one sheet at a time on the middle rack for 13–15 minutes. Remove when the tops look set and slightly golden.
- Cool the cookies on the baking sheet before transferring to a rack.
Notes
- Measuring flour: Use a scale for best results. If using measuring cups, whisk the flour, spoon it into the cup, and level it off.
- Cake flour substitute: If you don’t have cake flour, add 1 extra cup of all-purpose flour (for a total of 3 cups) and 1/3 cup cornstarch. Do not replace cake flour with the same volume of all-purpose flour.
- Butter: Do not use melted or softened butter; cold butter is essential for the texture described.
- Freeze-dried raspberries: Chop whole freeze-dried berries if needed. Do not use raspberry powder.
- Freezing: Dough balls freeze up to 2 months; bake from frozen and add 1–2 minutes to baking time. Baked cookies freeze for up to 2 months.
- Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Estimated per cookie (based on 16 cookies): Calories: 381 kcal; Carbohydrates: 53 g; Protein: 5 g; Fat: 17 g; Saturated Fat: 10 g; Sugar: 32 g. Values are estimates only.