Cookies recipe

white chocolate and raspberry cookies recipe

Christmas cookie lovers, here is the perfect cookie recipe for you!

These white chocolate raspberry cookies are crispy on the inside and gooey and delicious on the inside.

Pair these delicious treats with a glass of cold or hot milk, or a cup of your favorite hot beverage.

Double the ingredients to make a bigger batch for you and your loved ones to enjoy throughout the weekend.

White chocolate and raspberry cookies

White chocolate and raspberry cookies. Photo: iStock


  • ¾ cup softened butter (regular or vegan)
  • ½ cup light brown sugar
  • ½ cup white sugar
  • ½ tablespoon vanilla extract
  • 1 egg
  • ¾ teaspoon baking soda
  • 2 cups + 2 tablespoons all-purpose flour
  • ¾ teaspoon of salt
  • ½ cup coarsely chopped raspberries (fresh, frozen, or freeze-dried)
  • ½ cup white chocolate, chopped (or white chocolate chips) (regular or vegan white chocolate)

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  1. Preheat the oven to 180°C and line two baking sheets with parchment paper.
  2. In a medium bowl, combine flour, salt and baking soda.
  3. In the bowl of a stand mixer with the paddle attachment or a hand mixer, combine the butter and both sugars, mixing until light and fluffy, about 2 minutes.
  4. Add egg and vanilla extract and mix until combined.
  5. Stir in dry ingredients (flour, salt, baking soda) until blended. Do not overmix! Stir in the white chocolate.
  6. Gently stir in the raspberries. (Be careful not to crush them too much in the dough!)
  7. Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough. Place the dough on the baking sheets, about 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while first baking sheet is in oven. The edges will be lightly browned and the tops will look firm, but soft.
  8. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

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