These white chocolate raspberry cookies are soft and chewy, packed with freeze dried raspberries and creamy white chocolate creating the perfect cookie!
Soft & Chewy White Chocolate Raspberry Cookies
I’ve been on a serious cookie baking spree lately! My go-to flavours are usually milk chocolate chip cookies or triple chocolate cookies, you just can’t go wrong with the classics. But with the warmer weather, I wanted to bake something a little more summery and fruity and what screams summer more than juicy raspberries?
That’s how these White Chocolate Raspberry Cookies came to life! I used my classic cookie dough base, which gives a soft and chewy texture with perfectly crisp edges. It holds its shape really well while staying thick and chewy but not too thick! Personally, I don’t love overly chunky cookies, so I chill my dough for just 10 minutes before baking. This quick chill helps them keep their shape without becoming too tall or cakey.
If you do prefer a chunkier cookie, simply freeze the dough balls for about an hour instead to achieve that thick bakery style cookie!
Raspberry and white chocolate make the perfect pairing. The sweet, creamy white chocolate balances the tart raspberry beautifully. That said, you can totally swap in milk chocolate or even dark chocolate if that’s more your style. That’s the beauty of baking, you can always customise it to your taste!
Freeze Dried or Fresh Raspberries?
For these white chocolate raspberry cookies, I love using freeze-dried raspberries. They’re super convenient to work with, don’t add extra moisture to your dough, and still pack in that tangy, fruity flavour.
That said, if you prefer using fresh or frozen raspberries, you absolutely can! Just keep in mind a few things:
- Fresh raspberries: These are softer and contain more moisture, which can cause your cookies to spread more during baking. To work around this, chop them into small pieces, gently pat them dry with kitchen paper, and expect a slightly softer, more rustic cookie.
- Frozen raspberries: These are a great alternative because they don’t squish as easily as fresh ones. You can mix them into your dough straight from frozen, giving you more time to portion and shape your cookies before they thaw.
If you’re sticking with freeze-dried raspberries, I highly recommend buying a larger bag online, like this this bag from Amazon. The small 10g tubs from the supermarket can get pricey if you’re planning multiple raspberry bakes. Buying a bigger bag is not only more cost-effective but ensures you’ve got enough on hand for blondies, cookies and rocky roads!
Ingredients
- Butter- I use unsalted butter for these Raspberry cookies, Unsalted butter gives you full control over the salt content in your cookie dough! It creates a rich, buttery base and Using room-temperature butter helps cream it smoothly with sugar, giving your cookies a perfectly soft and chewy structure.
- Sugar- Caster sugar adds sweetness and helps achieve slightly crispy edges, giving that classic bakery-style cookie finish. You can use a mix of caster sugar and light brown sugar if you’d prefer. light brown sugar will add a slight caramel flavour!
- Eggs- Eggs provide structure, stability, and moisture. They help bind the ingredients together and contribute to that soft and rich interior that makes cookies irresistible. This recipe uses one large egg and 1 egg yolk for the perfect consistency. I like to add an extra egg yolk as it makes the cookies richer, softer and chewier cookie!
- Raising Agents-I use baking powder and bicarb for these cookies. Baking powder helps to make the cookies rise, and maintain a risen structure. Bicarb reacts with the sugar which gives the cookies rise and softness without being cakey!
- Salt- Adding 1/2tsp salt really enhances the flavour of the cookies!
- Flour- I use plain flour for these cookies then add my raising agents. this is also known as all purpose flour!
- Cornflour- Adding cornflour makes the texture even better so don’t skip this! it is also known as corn starch! if you don’t have access to this, don’t worry you can still make delicious cookies! just add 20g more plain flour!
- Golden Syrup- A game-changer for the perfect cookie texture! Golden syrup keeps the cookies moist and adds a light chewiness. It helps bind the ingredients while enhancing the overall flavour. If you’re looking for gooey, soft-centred cookies, golden syrup is a must.
- Chocolate- I used chopped up white chocolate in these cookies as i love a chunky pool of chocolate in my cookies. but also because supermarket own brand chocolate is a lot cheaper than chunks or chips. a 100g bar is 50p here in the uK, chocolate chips are around £1.50 for 100g! so i make my own chunks by chopping up the chocolate!
- Raspberries- I use freeze dried raspberries for this recipe.
- Flavouring- For some extra raspberry flavour, I like to add a few drops of food flavouring but this is optional.
Why You’ll Love These Raspberry Cookies
- One Bowl Cookie recipe- This means less washing up which is always a win in my books! and it also makes this recipe super easy.
- Fruity- If you love fruity desserts then this cookie is for you! Perfect flavour combo of sweet white chocolate and tart raspberries
- Perfect texture- These cookies have the bEST texture, soft and chewy and gooey inside as they’re PACKED with chocolate!
- Beginner-friendly- You don’t need any fancy tools for this recipe, i use a stand mixer but a Spatula and arm muscles will do the job!
- Freezer-friendly- You can freeze these cookies and bake them later when you’re craving cookies. they’re also the perfect dessert to bake ahead of any occasion!
Tips & Tricks
- Want thick, bakery-style cookies? Freeze the dough for a few hours or overnight before baking. (just add a few more minutes onto your baking time if you’re baking from frozen).
- Press a few extra chocolate chips on top of each cookie before baking for bakery style cookie.
- Don’t over-bake! Cookies should be soft in the centre when you take them out,they’ll firm up as they cool.
- Use freeze dried raspberries instead of fresh raspberries to reduce the amount of moisture added to the dough.
- You can bake these into cookie bars instead by following the same method, but baking Into An 8″ square tin, and baking for 20 minutes at gas mark 5.
Frequently asked questions
Can I use other chocolate?
Yes! Feel free to swap to milk chocolate or dark chocolate.
Do I have to use golden syrup?
I’d Absolutely try adding golden syrup to your cookies! Golden syrup adds chewiness, but you can substitute it with honey or maple syrup if needed.
How do I store these cookies?
Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
How do I get perfect shaped cookies?
Cookie rings! I love using cookie rings, they’re so easy to use. You simply swirl the cookie ring around the baked cookie to shape it perfectly circle! or you could bake the cookies in the cookie ring too! these are the cookie rings I use!
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White Chocolate Raspberry Cookies
Ingredients
- 120g Unsalted Butter
- 200g Caster Sugar
- 1 Medium Egg
- 1 Egg Yolk
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 260g Plain Flour
- 20g Cornflour
- 15g Golden Syrup
- 200g White Chocolate Chips/Chunks
- 20g Freeze Dried Raspberries
- 1 tsp Raspberry Flavouring (Optional, see notes).
- 50g White Chocolate (Drizzle, Optional).
Instructions
- I use a stand mixer with the paddle attachment, mix the butter and caster sugar together until combined. This will take 1-2 minutes in an electric mixer (I use speed 3).
- Add the dry ingredients (Baking Powder, Salt, Bicarb, Plain Flour, Cornflour, Freeze Dried Raspberries and Chocolate) into the bowl and mix for 30 seconds.
- Add in your egg, egg yolk, raspberry flavouring and golden syrup into the mixture and mix until a cookie dough is formed (the dough will start coming away from the bowl which means it is ready!)
- Divide the dough into cookie balls, I weighed the dough out to make each cookie 110g-120g each!
- Place them on a lined baking tray, or into a container lined with baking paper. Chill them in the fridge for 20-30 minutes.
- While your dough is chilling, pre-heat your oven to gas mark 5/190c.
- Once chilled and your oven is pre-heated, place the cookie balls onto lined baking trays, leaving space (at least 2") between them to spread slightly. I fit 6 cookies onto my tray but you could bake your cookies in batches!
- Bake for 14 minutes, remove from the oven and leave the cookies to cool on the baking tray completely before moving. Your cookies will continue to cook once removed from the oven which makes the best gooey, soft and chewy cookies!
- Once cooled, drizzle in white chocolate and sprinkle with more freeze dried raspberries.
- Once set and cooled, eat one of those delicious cookies (if you was able to resist from eating one straight out of the oven!)