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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! Plus they have everything you want in a homemade cookie! Make this easy white chocolate and raspberry cookies recipe in only 20 minutes with just one bowl. I guarantee that this will be a winning family favorite!
What’s In This Post
- Why we Love Raspberry White Chocolate Chip Cookies
- Ingredients Needed for This Cookie Recipe
- How to Make White Chocolate And Raspberry Cookies
- Top 5 Tips For the Best Homemade Cookies
- If you love cookies, check out these Cookie Recipes
- Frequently Asked Questions
- Raspberry White Chocolate Chip Cookies Recipe
Why we Love Raspberry White Chocolate Chip 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 use dried raspberries to load each cookie with lots of bright berry zing, without any sogginess that happens with a fresh raspberry.
Keep reading for some of our favorite ingredients swaps and extra add-ins!
Not only are these baked treats amazingly tasty, but they’re oh 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!
Here I share the effortless steps and top tips to make this foolproof recipe for a quick afternoon snack or dessert.
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 better-than-Subway cookies with white chocolate and raspberries you need:
- Granulated cane sugar
- Brown sugar
- Unsalted butter
- Baking soda
- All-purpose flour
- White chocolate chips
- Dried raspberries
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 Make White Chocolate And Raspberry Cookies
Add eggs, vanilla, butter, and sugars into a large mixing bowl.
Add white chocolate chips and dried raspberries and mix on low for 15 seconds or stir in by hand.
Bake for 10-12 minutes. Remove the cookies from the oven soon as the edges of the cookies look slightly dry and they are turning very lightly golden on top.
Let them rest 5 minutes on the baking sheet, then gently remove to a cooling rack.
Top 5 Tips For the Best Homemade Cookies
- 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.
If you love cookies, check out these Cookie Recipes
- Chewy Chocolate Chip Cookies
- Oatmeal Cookies Like Your Mom Made
- Original M&M Cookie Recipe
- Spring Sugar Cookies with Pastel M&Ms
Frequently Asked Questions
Substitute all-purpose flour with your favorite gluten-free baking mix.
They’ll stay fresh for up to 4 days when stored in an airtight container and kept at room temperature. To store them longer, wrap the cookies in plastic wrap. Then, store them in a plastic zipper bag. You can keep them in the freezer for up to 3 months.
It is best to freeze homemade cookie dough before baking.
Here’s how: After step 4, place baking sheets in the freezer to flash freeze the cookies for 1 hour. Once frozen, store the cookies in an airtight container for up to 3 months.
To bake frozen cookie dough: preheat the oven to 375º F. Let the frozen cookies come to room temperature for 30 minutes. Bake the cookies for 10-12 minutes. Remove from the oven. Let rest for 5 minutes on the baking sheet, then gently move the cookies to a baking rack.
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
- large baking Sheet
- Stand mixer or hand mixer
- 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
- 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.