Raspberry White Chocolate Chip Cookies Recipe

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If using fresh raspberries, keep them refrigerated until ready to fold in so they hold their shape; if using frozen, thaw and gently pat dry on paper towels to remove excess moisture.

Measure and ready all ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch until evenly combined; set aside.

Cream butter and sugars

In a large mixing bowl (or using a stand mixer fitted with the paddle attachment), beat the softened unsalted butter with the granulated sugar and light brown sugar on medium speed for 2–3 minutes, until mixture is light, pale, and slightly fluffy.

Add eggs and vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl as needed. Add the vanilla extract and mix until combined.

Combine dry and wet

Reduce mixer speed to low and add the flour mixture in two additions, mixing until just combined after each addition. Avoid overmixing; stop when no visible streaks of flour remain.

Using a spatula, gently fold in the white chocolate chips and the fresh (or drained thawed) raspberries. Fold only until distributed; do this gently so the raspberries do not break up completely. If using crushed freeze-dried raspberries, fold them in at this stage to add extra concentrated flavor.

If the dough feels very soft and sticky (especially from the raspberries), refrigerate the dough for 20–30 minutes to firm up slightly — this will help the cookies hold their shape during baking.

Using a cookie scoop (about 2 tablespoons) or spoon, scoop dough onto the prepared baking sheets, spacing each mound about 2 inches apart. For an attractive presentation, press a few extra white chocolate chips and a small raspberry gently onto the top of each cookie dough mound.

If desired, lightly sprinkle the tops with coarse sugar for sparkle and a small pinch of flaky sea salt for contrast.

Bake in the preheated oven 10–13 minutes, or until the cookie edges are just set and lightly golden while centers still look slightly soft. Rotate the pans halfway through baking for even color.

Remove from oven and let cookies cool on baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 2 days. Because of the fresh raspberries, cookies are best eaten within 48 hours. For longer storage, freeze unbaked cookie dough balls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.