White Chocolate Raspberry Cookies

Name: White Chocolate Raspberry Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup granulated sugar; 1 cup brown sugar, packed; 1 cup (2 sticks) unsalted butter; 2 large eggs; 1½ teaspoons vanilla; 1 teaspoon baking soda; 1 teaspoon Kosher salt; 3 cups all purpose flour; 1 cup (6 ounces) white chocolate chips; 1 cup dried raspberries

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These white chocolate raspberry cookies are a twist on Subway’s cookies. With creamy white chocolate chips and chewy, tangy dried raspberries they’re delicious and fun!

A stack of white chocolate raspberry cookies with a bottle of milk and straw in the background.

This recipe has everything you want in a homemade cookie! Plus, you can make this easy recipe in only 20 minutes with just one bowl.

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Why We Love Raspberry and White Chocolate Cookies

We used the fan-favorite chocolate chip cookie recipe and came up with this easy homemade version.

There is simply nothing more delicious than the creamy, chewy, sweet cookies.

We used dried raspberries to load each one with lots of bright berry zing, without any sogginess because of too much moisture that happens with fresh raspberries.

Not only are these baked treats amazingly tasty, but they’re so easy to make. From start to finish, this recipe takes just 20 minutes to prepare. And it only uses one bowl!

Simply combine the ingredients, scoop, bake, cool, and enjoy!

A bottle of milk with a straw next to a stack of cookies on a white plate.

Love cookies? Try our chewy chocolate chip cookies, oatmeal cookies like your mom made, best recipe for M&M cookies, and M&M Easter cookies.

Ingredient Notes and Substitutions

This recipe includes a great combination of pantry baking staples with just a couple of key “specialty” ingredients. The result is a treat that’s both familiar and fun!

To make this dish you need:

Granulated cane sugar
Light brown sugar
Unsalted butter
Eggs
Vanilla extract
Baking soda
Salt
All-purpose flour
White chocolate chips
Dried raspberries

Bowls of sugar, brown sugar, flour, dried raspberries, white chocolate chips, with eggs, butter, and measuring spoons.

Recipe Variations and Add-Ins

Make this dessert gluten-free by using your preferred all-purpose flour baking substitute.
Feel free to swap the chips with dark, semi-sweet, or milk chocolate chips.
Instead of dried raspberries, make them with dried cranberries, blueberries, or other berries. Or, use other chopped dried fruit.
You may add nuts like pecans to add extra crunch to your cookies.

Top 5 Tips For the Best Recipe

Here are the effortless steps and top tips to make this foolproof recipe for a quick afternoon snack or dessert.

Use a cookie scoop to make perfectly uniform cookie dough balls that bake evenly. You don’t need to use a kitchen scale. Use a large cookie scoop for a bigger size cookies.
Pull eggs and butter from the fridge to let them come to room temperature before baking.
Make them with the right ingredients: Unsalted real butter is key (so skip the margarine) and high-quality chocolate chips simply taste the best.
Keep a close eye on them for the last several minutes to ensure they do not overbake. For that delightfully soft and chewy texture, bake them only until the edges are set and the top is lightly golden brown. Do not let them turn brown.
Although it’s tempting to snatch them up right away, let them cool for a full 5 minutes on the baking sheet. Then you can move them to a cooling rack.

How to Make White Chocolate And Raspberry Cookies

Prepare the oven. Preheat the oven to 375º F. Then, prepare the baking sheets by greasing or lining them with parchment paper or a silicone baking sheet.

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Mix the Ingredients. Add eggs, vanilla, butter, and sugars into a large mixing bowl.

A bowl with sugars, butter, and eggs with smaller bowls flour, raspberries, and white chocolate chips around it.

Using a handheld or standing mixer, mix at low speed for 30 seconds, then stop and scrape down the bowl. Mix at medium speed for 30 seconds, stopping and scraping down the bowl again.

Then, on low speed, add the baking soda, salt, and flour to the mixture, one cup at a time. Continue mixing at low speed for 2 minutes. Then, turn to medium speed and mix for 30 seconds.

Add the chips and dried raspberries and mix on low for 15 seconds or stir in by hand.

Roll into a ball. Use a medium-sized scoop to scoop dough onto sheets, spacing 2″ apart.

A scoop of cookie dough with the bowl of it in the background.

Bake. Bake for 10-12 minutes. Remove from the oven as soon as the edges look slightly dry and they are turning very lightly golden on top.

Ready to serve. Let them rest for 5 minutes on the baking sheet, then gently remove them to a cooling rack.

A cooling rack of cookies with 4 pieces of cookies.

Serving Suggestions

Serve them on their own or with a big glass of cold milk! If you’re feeling fancy, try serving them warm with a scoop of vanilla ice cream and a drizzle of hot fudge.

Recipe FAQs

How do you make gluten-free white chocolate raspberry cookies?

Substitute all-purpose flour with your favorite gluten-free baking mix.

What other ingredients can you mix in?

You can substitute or include other add-ins. Use other flavored chips or mix and match!

Swap the dried raspberries with other dried fruit like freeze-dried raspberries, raisins, currants, cranberries, or blueberries. Mix in chopped nuts like walnuts or almonds.

Can I store these cookies?

Store the cookies in an airtight container at room temperature for up to 4 days. To store them longer, wrap them in plastic wrap. Then, store them in a plastic zipper bag.
You can also freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Freeze the unbaked dough by scooping it onto a parchment-lined baking sheet, then transfer it to a freezer bag.
To bake, place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.

A stack of cookies with a bottle of milk in the background.

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