These White Chocolate Raspberry Cookies are a twist on Subway’s white chocolate chip raspberry cookies. With creamy white chocolate chips and chewy, tangy dried raspberries they’re delicious and fun!
This recipe has everything you want in a homemade cookie! Plus, you can make this easy cookie recipe in only 20 minutes with just one bowl. I guarantee that this will be a winning family favorite!
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Why we Love Raspberry & White Chocolate Cookies
A while back, I finally tried the Subway white chocolate raspberry cookies. With one sweet and tangy bite, I decided to make a copycat recipe for them!
So, I used my fan-favorite chocolate chip cookie recipe and came up with this easy homemade version.
There is simply nothing more delicious than the creaminess of white chocolate that meets chewy sweet raspberries.
We used dried raspberries to load each cookie with lots of bright berry zing, without any sogginess that happens with a fresh raspberry.
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!
Love cookies? Try our Chewy Chocolate Chip Cookies, Oatmeal Cookies Like Your Mom Made, Original M&M Cookie Recipe, and Spring Sugar Cookies with Pastel M&Ms.
Ingredients Needed for This Cookie Recipe
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 Subway inspired cookies with white chocolate and raspberries you need:
- Granulated cane sugar
- Brown sugar
- Unsalted butter
- Eggs
- Vanilla
- Baking soda
- Salt
- All-purpose flour
- White chocolate chips
- Dried raspberries
Equipment Needed
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Top 5 Tips For the Best Homemade Cookies
Here I share 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 cookies that bake evenly.
- Pull eggs and butter from the fridge to let them come to room temperature before baking.
- Make your cookies 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 the cookies for the last several minutes to ensure they do not overbake. For that delightfully soft and chewy texture, bake the cookies 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 the cookies 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 cookie sheets by greasing or lining them with parchment paper or a silicone baking sheet.
Mix the Ingredients. Add eggs, vanilla, butter, and sugars into a large mixing bowl.
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 white chocolate chips and dried raspberries and mix on low for 15 seconds or stir in by hand.
Shape the cookies. Use a medium-sized scoop to scoop dough onto cookie sheets, spacing 2″ apart.
Bake the cookies. Bake for 10-12 minutes. Remove from the oven soon as the edges of the cookies 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.
Recipe Variations and Add-Ins
- Make these raspberry & white chocolate chip cookies gluten-free by using your preferred all-purpose flour baking substitute.
- Feel free to swap white chocolate chips with dark, semi-sweet, or milk chocolate chips.
- Instead of dried raspberries, make the cookies with dried cranberries or blueberries. Or, use other chopped dried fruit.
How to Serve White Chocolate & Raspberry cookies
Serve these cookies 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.
How to Store
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 cookies for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Can I freeze cookie dough?
Yes, you can! 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.
Frequently Asked Questions
Substitute all-purpose flour with your favorite gluten-free baking mix.
You can substitute or include other add-ins to this cookie recipe. Use chocolate chips instead of white chocolate. Or, do a 50/50 combo of both!
Swap the dried raspberries with dry ingredients like freeze-dried raspberries, raisins, currants, cranberries, blueberries, or other small dried fruit. Mix in chopped nuts like walnuts or almonds.
Raspberry White Chocolate Chip Cookies Recipe
White Chocolate Raspberry Cookies
Equipment
- large baking Sheet
- Stand mixer or hand mixer
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup (2 sticks) unsalted butter, softened
- 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
Instructions
- Preheat oven to 375º F. Prepare a cookie sheet by lining with parchment paper, a silicone baking sheet, or spray with non-stick cooking oil. Set it aside until needed.
- Add sugars, butter, eggs, and vanilla into a large mixing bowl. 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.
- Using low speed, add baking soda and salt. Then add flour to the mixture, one cup at a time. Continue mixing at low speed for 2 minutes, then increase speed to medium speed or 30 seconds. Stir in white chocolate chips and dried raspberries by hand.
- Use a medium-sized scoop (3 tablespoon-sized) or a large tablespoon to scoop the dough, placing it on cookie sheets leaving 2" between the balls of cookie dough.
- Bake 10-12 minutes. Remove from oven soon as edges of cookies look slightly dry and they are just beginning to turn lightly golden on top.
- Let rest 5 minutes on the baking sheet, then gently remove to a cooling rack. Store in an air-tight container at room temperature for 4 days.
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