Published: by Tasia · This post may contain affiliate links · 12 Comments
The BEST white chocolate raspberry cookies! Soft, chewy and chock full of white chocolate and raspberries. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with frozen raspberries and melted butter.
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Ah, cookies. Do you love them as much as I do? I seriously eat a cookie just about everyday. I think my family would disown me if we didn't have a stash of some cookies in the freezer!
White chocolate and raspberry is one of my many favorite flavor combinations. The sweet white chocolate is a match made in heaven for the slightly tart raspberries. My homemade raspberry cake with white chocolate buttercream is always popular and I figured it was time to bring that flavor combo to a cookie.
Much like my sprinkle cookies and brownie crinkle cookies, this easy, no chill cookie recipe comes together in about 10 minutes and bakes in about 12 minutes.
why you will love this cookie recipe
- Quick and easy ~ from start to finish should take 30 minutes.
- Melted butter = soft and chewy cookies {and no planning ahead}.
- No mixer required ~ this recipe mixes up in one bowl with a whisk and spatula.
- No chill time required!
- The cookie dough is made with frozen raspberries, which can be found year round.
- Perfect flavors for holiday baking; such as Easter, Mother's Day, 4th of July, Valentine's Day and Christmas.
ingredients notes {and substitutions}
- Unsalted butter ~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
- Sugars ~ both granulated and brown sugars are used. I prefer dark brown sugar, but light brown sugar also works.
- Egg ~ one large egg brings the dough together and adds structure.
- Vanilla ~ I prefer a pure vanilla extract for the best flavor.
- Vinegar ~ reacts with the baking soda to add thickness and also adds to the soft texture of the cookies. Both white vinegar and apple cider vinegar can be used.
- Baking soda ~ helps to create a thick cookie.
- Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
- All-purpose flour ~ be sure to spoon and level the flour or use a kitchen scale for the most accurate measuring.
- White chocolate chips ~ Ghirardelli is my favorite brand of chips. You can use semi-sweet, milk or dark chocolate if that's more your thing.
- Raspberries ~ this recipe uses frozen raspberries. Do not thaw the raspberries, but use them frozen from the freezer. Fresh raspberries can be substituted, but should be completely dry before adding to the dough. You can substitute blackberries.
- White chocolate bar {not shown} ~ optional, for making those melty pools of chocolate on top of the cookie.
how to make the best white chocolate raspberry cookies
Start by preheating the oven and lining two baking sheet pans with parchment paper.{I love this USA Pan set with an included cooling rack!}
Then whisk together the melted butter and both sugars until combined.
Next add the egg, vanilla and vinegar and whisk until smooth. Then sprinkle the baking soda and kosher salt in and whisk until fully mixed in.
Now add the flour and stir with a spatula until most of the flour is mixed in. Next fold in the white chocolate chips.
Then gently fold in the frozen raspberries, doing your best to not smash them. Do NOT thaw the raspberries first!
Finally scoop the white chocolate raspberry cookies and place on the prepared baking pans. Top with some chopped white chocolate {if desired} and bake.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
tips for success with this easy no chill cookie recipe
- Work gently once you add in the frozen raspberries. You don't want to break them into the dough; some berries will break, but do your best to keep the berries whole.
- Use a cookie scoop for uniform cookies. A size 30 scoop is my favorite!
- For that bakery style cookie look, chop a white chocolate bar and place a few pieces of it on top of the cookie dough prior to baking.
- Be careful not to over bake the cookies. To achieve the soft texture, you want them slightly under baked in the center. They will continue to bake as they cool.
- If the cookies haven’t flattened as much as you’d like, drop the pan on the stovetop or counter a few times when the pan is hot from the oven.
- For nice round cookies, "cookie scoot" when the cookies are hot out of the oven. Use a round cookie or biscuit cutter that is a little larger than your baked cookies and scoot it around the edges of the hot cookies while still hot on the baking pan. This smooshes in any unruly edges and creates perfectly round cookies. {I use this biscuit cutter set all the time!}
can I use fresh raspberries instead of frozen?
You can, but I find the fresh raspberries more challenging to work with. They break apart more easily, which means they don't hold up as well in the cookie dough.
If using fresh raspberries, make sure to wash them and allow them to be completely dry before adding to the dough. Otherwise they will add too much moisture.
can I use dark chocolate?
Yes! Chocolate and raspberry is such a classic flavor combination. Feel free to substitute your favorite chocolate in place of the white chocolate.
can I freeze these cookies?
Yes! The baked cookies can be frozen for up to three months. Store them in an airtight container.
I have not tested freezing this cookie dough prior to baking. I suspect it would work fine! Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed.
Remember to snap a photo and tag me on Instagram if you make these White Chocolate Raspberry Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more no chill cookie recipes to try
- Sprinkle Cookies
- Malted Chocolate Chip Cookies
- Butterscotch Pretzel Cookies
- Brownie Crinkle Cookies
- German Chocolate Cookies
If you make this recipe {or any recipe!} from two sugar bugsplease come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Yield: 17 cookies
White Chocolate Raspberry Cookies {No Chill}
Soft, chewy and chock full of white chocolate and raspberries. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with frozen raspberries and melted butter.
Prep Time10 minutes
Bake Time12 minutes
Total Time22 minutes
Ingredients
- ½ cup unsalted butter, melted (113g)
- ½ cup dark brown sugar (100g)
- ⅓ cup granulated sugar (67g)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon vinegar*
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups all-purpose flour (220g)
- ½ cup white chocolate chips (90g)
- 1 cup frozen raspberries (100g)
- 1-2 ounces of a white chocolate bar, chopped (28-56g)
Instructions
- Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
- In a medium to large bowl, melt the butter (½ cup/113g). (I use the double boiler method, but the microwave works as well). Add both sugars (½ cup/100g granulated and ⅓ cup/67g dark brown) and whisk until fully incorporated.
- Add the egg (1 large), vanilla (2 teaspoons) and vinegar*(1 teaspoon). Whisk until the mixture is combined and smooth.
- Sprinkle the baking soda (1 teaspoon) and kosher salt (½ teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/220g) and stir until just a few streaks of flour remain. Fold in the white chocolate chips (½ cup/90g). Then gently fold in the frozen raspberries (1 cup/100g), doing your best to not smash them. Do NOT thaw the raspberries first!
- Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 17 cookies. Top with chopped pieces of a white chocolate bar, if desired.
- Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. If the cookies haven’t flattened as much as you’d like, bang the pan on the counter once or twice and use a large round cutter to “scoot” the cookies into a perfectly round shape, if desired.
Notes
Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container.
I have not tested freezing this cookie dough prior to baking. I suspect it would work fine! Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed.
If you only have salted butter, eliminate the kosher salt. If you only have table salt, start with half the amount and adjust as needed.
*I’ve tested the recipe with both white vinegar and apple cider vinegar, they work interchangeably.
If using fresh raspberries, make sure to wash them and allow them to be completely dry before adding to the dough. Otherwise they will add too much moisture. You could substitute blackberries.
Nutrition Information:
Yield:
17Serving Size:
1
Amount Per Serving:Calories: 186Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 125mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
The nutrition information is an estimate only and may not be entirely accurate.
