These raspberry and white chocolate cookies are soft, chewy, and bursting with flavour. You get creamy chunks of white chocolate alongside tangy pops of raspberry, making them perfect for any time of year. The best part? They use frozen raspberries, so you can whip them up whenever the craving hits.
What You Need
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
Butter – Unsalted is best. Let it soften a little so it creams easily with the sugars.
Brown sugar – Adds caramel flavour and keeps the cookies chewy.
White sugar – Helps the cookies spread and balances the sweetness.
Egg
Plain flour
Baking powder – 1 teaspoon for a slightly taller, cakier cookie or ½ teaspoon if you prefer them chewier.
Salt
White chocolate – Chop a bar into chunky pieces or use pre cut chunks
Frozen raspberries – Keep frozen until just before adding so they don’t bleed into the dough
Making It
Heat your oven to 170°C fan / 190°C conventional / Gas Mark 5 and line or grease your baking tray.
In a large mixing bowl, beat the softened butter with the brown sugar and white sugar until the mixture looks pale and fluffy. This step only takes a couple of minutes but makes all the difference to your cookies’ texture.
Crack in the egg and mix again until everything is smooth and creamy.
In a separate bowl, whisk together the plain flour, baking powder, and salt. Add this dry mix into the butter mixture and fold gently until you have a soft, slightly loose dough with no flour showing.
Stir in the chopped white chocolate so it’s evenly distributed.
Finally, add the frozen raspberries and fold them through gently and quickly. You want them to stay in chunks rather than streak through the dough — that way you get those gorgeous bursts of tart raspberry in every bite.
Use two spoons to drop neat dollops of dough onto the lined trays, leaving space for spreading.
Bake for 12 to 15 minutes, depending on the size of your cookies. They should be golden around the edges but still soft in the middle.
Leave them on the tray for a few minutes to firm up before transferring to a cooling rack. They’ll set as they cool but keep that soft, chewy texture inside.
Top Tips
- Keep the raspberries in the freezer until you’re ready to add them — it helps stop the dough turning pink.
- If you like bigger pockets of chocolate, chop the bar into uneven chunks rather than fine pieces.
- For extra indulgence, drizzle the cooled cookies with a little melted white chocolate.
FAQ
Can I use fresh raspberries?
Yes, but they’re softer and more likely to burst when mixing, which can make the dough wetter. Frozen works better for keeping the cookies’ texture.
Can I use milk or dark chocolate instead?
Yes — it will change the flavour but still taste delicious.
More Baking Recipes
If you loved these Raspberry and White Chocolate Cookies, you might also like:
- Shortbread Cookies
- Chocolate Chip Cookies
- Blueberry Muffins
- Chocolate Chip Shortbread Cookies
- Rock Cakes
- Rocky Road
- Banana Bread
Raspberry and White Chocolate Cookies
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Ingredients
- 150 g butter softened
- 90 g brown sugar
- 60 g white sugar
- 1 egg
- 250 g plain flour
- 1 tsp baking powder or ½ tsp for a less cakey texture
- ½ tsp salt
- 200 g white chocolate chopped
- 125 g frozen raspberries
Instructions
- Preheat the oven to 170°C (fan) and line baking trays with parchment.
- In a large bowl, cream together the butter, brown sugar, and white sugar until pale and fluffy.
- Beat in the egg until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Fold this into the butter mixture to form a soft dough.
- Stir in the chopped white chocolate until evenly distributed.
- Add the frozen raspberries and fold in gently and quickly to prevent them from thawing too much.
- Use two spoons to drop dollops of dough onto the trays, leaving space between each cookie.
- Bake for 12–15 minutes, or until the edges are lightly golden but the centres are still soft.
- Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.
Patricia Brown
Sunday 17th of August 2025
I tried these today and used golden caster sugar as that’s what I had in the cupboard. Very easy to make and absolutely delicious.