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!
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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What’s In This Post
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 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!
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
- Brown sugar
- Unsalted butter
- Baking soda
- All-purpose flour
- White chocolate chips
- Dried raspberries
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 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 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.
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 the chips and dried raspberries and mix on low for 15 seconds or stir in by hand.
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.
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 or blueberries. Or, use other chopped dried fruit.
How to Serve
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.
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 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.
Frequently Asked Questions
Substitute all-purpose flour with your favorite gluten-free baking mix.
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.
White Chocolate Raspberry Cookies
- large baking Sheet
- 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
- 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.