The Tale of These Raspberry White Chocolate Beauties

You know, I never meant to become That Cookie Person, but here we are. I blame my cousin, who once brought these so-called ‘fancy’ raspberry white chocolate cookies to a family BBQ (probably just to show me up, let's be real). Well, the first bite changed my weekend plans and I've been obsessed ever since. I started tinkering, swapped a few things here and there, and—after a few truly tragic batches involving raspberry mush—this recipe stuck. Now? It’s my secret (well, not really) weapon for impressing friends and bribing colleagues. Highly recommend. Also, there was one time I caught my dog eyeing the cooling rack... that’s a story for another day.

Why I Can’t Stop Making These Cookies

I make these when I want happy noises at the table. My family honestly goes a bit wild for the combo—with tart raspberries and those sweet pops of white chocolate, even my kid who claims not to like ‘bits’ in his cookies devours them (just don’t tell him what’s inside). Plus, they’re kind of impressive for how low-key they are. And look, I’ve had plenty of cookies spread into sad little puddles—so believe me when I say this dough has forgiven more than its share of sloppy measurements. Win!

Ingredients (and a Few Confessions)

1 cup (225g) unsalted butter, softened (when out of butter, I’ve used marg; lived to tell the tale—just… butter is better, trust me)
¾ cup (150g) brown sugar, packed
½ cup (100g) white sugar (I know granulated is standard but caster works in a pinch)
2 large eggs (room temp, but have I used them cold? Absolutely. Sometimes you just gotta get on with it)
2 teaspoon vanilla extract (sometimes I add a drop extra just for the smell)
2 ¼ cups (280g) all-purpose flour (My grandmother always used King Arthur but store-brand is fine, really)
1 teaspoon baking soda
½ teaspoon salt (generous pinch if you ask me)
1 ¼ cups (200g) white chocolate chips (chunks are even better if you’re feeling extra)
1 cup (125g) fresh or frozen raspberries (frozen don’t mush up as fast, which is sort of key—try not to overthink it)

How I Usually Make These (No Judgment If You Do It Differently)

Create your cookie base: Start by beating the butter and sugars together; I like to let the mixer run for a full two minutes (mainly because I’m easily distracted and tend to wander off to check Instagram). You want it fluffy-ish, but if it just gets creamy, don’t panic.
Add eggs and vanilla: Mix in one egg at a time—scraping the bowl as you go (or as often as you remember). Splash in the vanilla. If some egg white escapes onto the counter, join the club.
Dry stuff: Combine the flour, baking soda, and salt in another bowl. Sometimes I do this right on the counter, which is probably not best practice, but hey, fewer dishes.
Bring it all together: Blend the flour mix into the wet stuff, just until you stop seeing flour streaks. This is where I usually sneak a taste. You should too—just, you know, raw eggs and all that jazz. Up to you. On second thought, maybe wait till it’s baked.
White chocolate and raspberries: Fold in the chocolate chips first, then ever-so-gently fold in the raspberries. It’ll look lumpy and weird—this is normal, don’t sweat it! If things get a bit pink, you’re doing great.
Chill (if you can stand to wait): Pop the dough in the fridge for at least 30 minutes. It helps—it really does! Though I’ve skipped it, and while not quite as puffy, you still get good cookies.
Spoon & bake: Plop generous golf ball-sized dollops onto a lined baking tray (I use a silicone baking mat, but parchment’s fine). Bake at 350°F (175°C) for 12-14 minutes, until just golden at the edges—but still a bit soft in the middle (take a leap of faith, promise they're done!).
Cool (or don’t): Let them sit on the tray a few minutes before shuffling them off to a rack. Or, if you’re me, burn your mouth eating one straight away. Worth it.

Honestly Useful Notes

Fresh raspberries taste lovely, but frozen ones don’t break up as much and are less messy. I learned this after pink dough oozed all over the counter.
If you overmix after adding raspberries, you’ll get a whole batch of Barbie-pink cookies. Not bad, just… unexpected.
I used to use baking powder instead of soda—doesn’t work quite as well for that edge crunch.
Don’t panic if they look underdone when you pull them out—they firm up as they cool. Promise.

Things I’ve Tried (Some Worked, Some… Well)

Once I used blueberries, which was honestly delicious, though less tangy. Swap in dark chocolate if you like things richer—my sister swears by it. I tried dehydrated raspberries thinking it would keep the dough drier. Nah. Bit weird, too crunchy. Probably wouldn’t do that again unless I was desperate.

What You’ll Need (Or A Dodge If You Don’t Have It)

Mixer (I use a stand mixer, but a wooden spoon plus some elbow grease will get you there. Gym session, sorted.)
Baking sheet
Parchment paper or silicone mat (foil in a pinch; just keep an eye out for sticking)
Large mixing bowls
Spoon or cookie scoop (I literally use an ice cream scoop half the time)
Wire rack (or just a cold oven rack—been there, no shame!)

Best-Ever Raspberry White Chocolate Cookies

How I Keep Them Fresh (Except They Disappear!)

In my house, a batch barely survives to the next morning. But to keep the cookies soft, pop them in an airtight tin with a slice of bread—sounds odd but totally works. Cookie Addicts actually explains this better, if you’re feeling nerdy. Oh, and you can freeze the baked cookies (my freezer still hides a few emergency treats for late-night cravings).

How We Like to Serve These At Home

I love them just as they are, but my partner once made them into ‘ice cream sandwiches’ with lemon sorbet—bit wild but SO good. At birthday parties, I just pile them high next to a pot of coffee. Really, they don't need dressing up… unless you're in a sharing mood.

Stuff I’ve Learned The Hard Way

Rushing chilling time makes cookies spread too much—I once tried baking straight away and it was more like a cookie-cake situation.
Don’t overbake, even if you’re nervous—nobody wants rock-hard cookies (I mean, someone might, but I haven’t met them).
I used cheap chocolate chips once. Melted into nothing. Go for the chunkier ones when you can.

Real Questions People Have Actually Asked Me

Can I use white chocolate bars instead of chips? Totally. Just chop 'em up—sometimes I think it makes for nicer pockets of chocolate, to be honest.
Do they work with gluten-free flour? Probably, but I've only tried it once (with Bob’s Red Mill 1-to-1). They’re a bit more crumbly but still plenty tasty. There’s a great guide on King Arthur Baking you might like if gluten’s not your friend.
Help, my cookies are flat as pancakes! Chill your dough (seriously), and if your butter was overly melty, try using it colder next time. Baking’s a fickle beast.
Can I halve this recipe? Oh, definitely—though you’ll regret not making more!
What if I only have salted butter? Just cut back a smidge on the added salt—it’s fine. Honestly, any butter works in a crunch (pun not intended... or maybe it was?).

So there you have it. Not a fancy, choreographed performance—just the way I've been making my (pretty glorious, if I'm allowed to say so) raspberry white chocolate cookies ever since that one fateful family BBQ. Send me your tweaks if you come up with a new spin—I love a good kitchen experiment! And if you want to really nerd out about cookie science, Sally’s Baking Addiction has a brilliant deep dive. Happy baking, mate!

Best-Ever Raspberry White Chocolate Cookies