Chewy white chocolate and raspberry cookies are easy, delicious, and always perfect. With a sweet but tangy flavour, they tick all of the boxes!
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Homemade cookies are one of my favourite things to bake, and perfect for baking with kids.
Once you’ve found a recipe that works for you and gives you the texture you like, it’s easy to start adding different flavours and ingredients.
These easy white chocolate and raspberry cookies are delicious. They are Chewy, sweet and a little tangy, and meet all my cookie needs!
Why I Love Raspberry and White Chocolate Cookies
I love these cookies, and I hope you will too because:
- The flavours complement each other really well.
- Light brown sugar means a rich, sweet dough that’s perfect with the addition of raspberries.
- I use freeze-dried raspberries, which are super easy to bake with.
- It’s a perfect, slightly messy recipe for the kids to have a go at!
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Ingredients For White Chocolate and Raspberry Cookies
When I make this chewy white chocolate and raspberry cookies recipe, I use:
Margarine – Butter is fine, too, but your dough will be a little stiffer.
Light Brown Soft Sugar – Using brown sugar means the cookies are dark, and you can’t see the raspberry pieces very well. If that’s important to you, I’d switch to half-white granulated sugar and half-brown.
Medium Egg
Golden Syrup
Vanilla Essence/Vanilla Extract
Plain Flour
Bicarbonate of Soda – or baking soda.
White Chocolate Chips
Freeze Dried Raspberries
You’ll Also Need
I use a large mixing bowl, a hand whisk, and a wooden spoon, as well as a saucepan, to melt the butter.
To portion my cookies, I use a regular ice cream scoop, and then to bake, I use two large baking sheets and reusable baking paper.
How to Make Raspberry and White Chocolate Cookies – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Carefully melt the margarine or butter on the hob or in the microwave and leave to one side to cool for a few minutes before using (it doesn’t have to be cold, but it shouldn’t be hot either)
Step Two
Whisk the margarine and brown sugar in a large mixing bowl until smooth. This should only take seconds with melted margarine.
Step Three
Whisk together the egg, vanilla, and syrup in another smaller bowl.
Step Four
Add this egg mixture to the butter and sugar and whisk in.
Step Five
Add the flour and bicarb and whisk well.
Step Six
Tip in the white chocolate and raspberries and fold through until they are spread out evenly.
Step Seven
Place in the fridge for at least an hour.
Step Eight
Preheat the oven to 180 Degrees C (fan-assisted) and line two large baking trays with baking paper.
Step Nine
Use an ice cream scoop to scoop out six rough balls and place them evenly spaced out on a baking tray. Repeat on the other tray. This is a messy dough, so don’t worry about them being perfectly round and neat.
If you’ve used margarine, the dough will be sticker and softer, and the cookies will spread. If you’ve used butter, the dough will be stiffer, so I recommend pressing the balls down into 5mm rounds before baking.
Step Ten
Bake for 10-12 minutes until golden brown.
Step Eleven
Leave on the tray for a few minutes before carefully moving to a wire rack to cool completely.
If your cookies aren’t as flat as you’d like, press them out a little using the back of a clean metal spoon while they are still soft.
You can also press in some more raspberry pieces now if you want more pink. This is what I’ve done for my photos, but I wouldn’t usually.
Step Twelve
If baking more than one batch, leave the tray and paper to cool completely before adding the next lot of dough. Keep the dough in the fridge between batches.
White Chocolate and Raspberry Cookies Tips and Tricks
I think cookies are quite a personal thing. Some people like a floury, almost cakey cookie. Some prefer crispy, others soft and chewy.
So, I’d suggest considering how you like your cookies and finding a matching recipe. It might not be mine.
I like my cookies to be crispy around the edges but fairly soft and chewy in the middle. I also like them to be quite big and flat.
My top tips for making white chocolate and raspberry cookies are:
- Melt or at least soften (by leaving out to reach room temperature) your margarine. This means it takes seconds to whisk the butter and sugar, and you can incorporate the flour easily, reducing the need to overmix.
- Use a cold baking tray, so if you are baking in two batches, leave the tray to cool before adding more cookie dough.
- Use baking paper.
- Leave the dough in the fridge for an hour before baking.
- Use an ice cream scoop. The dough is quite soft and sticky, so if you shape it with your hands, rinse them in cold water after every few to avoid warming and overworking the dough.
- If your cookie dough is far too sticky to work with, carefully fold through an extra tablespoon or two of flour or return to the fridge for longer.
- If the cookies are too cakey for your taste, use a little less flour next time.
- I don’t press this dough into rounds because it’s fairly soft, and they spread. If they don’t spread as much as you’d like, use the back of a metal spoon to squash them while they are still warm. If you use butter instead of margarine, your dough will likely be stiffer, so I’d press down to 5mm rounds before baking.
- If you prefer a crispier cookie, bake for a few minutes extra.
- Leave the cookies on the baking tray to set for a few minutes before carefully moving them to a wire rack to cool completely.
Serving Suggestions
White chocolate and raspberry cookies are perfect, just as they are. But carefully warming them in the microwave or oven and adding a scoop of vanilla ice cream couldn’t hurt!
For me, nothing beats a big, chewy bakery style raspberry white chocolate cookie and an afternoon cup of tea!
Variations
You can adjust the size, shape, and texture by changing your balls’ thickness and baking for longer (see tips above). But apart from that, the main variations for this recipe are all about the types of raspberries and white chocolate you add.
I love baking with freeze-dried raspberries. They are neat and easy to work with, and because they are dry, they don’t add any moisture to the recipe, so you don’t have to make any other changes.
However, you can make white chocolate and raspberry cookies with fresh and frozen raspberries (I wouldn’t thaw them first). I’d say that chocolate raspberry cookies using fresh raspberries probably look better with the big pink chunks.
They are, of course, a lot heavier than freeze-dried. So, I recommend around 150g, and the extra moisture might mean they take a few extra minutes to bake.
You’ll also need to fold them through more carefully so they don’t get squashed.
Using White chocolate chunks instead of chips is another option and one that I really like. Break up 250g of white chocolate squares, leaving some fairly big and breaking others down into smaller chunks, and fold through as you would chips.
I love raspberry and white chocolate chunk cookies, and highly recommend this option.
Leftovers
Raspberry and white chocolate chip cookies last for around 3-4 days.
Storage
Store your cookies in an airtight container to keep them fresh for as long as possible.
You can freeze raspberry and white chocolate cookies. Place in an airtight tub (add a layer of baking paper between them if you want to be able to get them out one at a time, without them sticking together) and freeze for up to two months. Thaw in the fridge when needed.
FAQ
Because I use margarine instead of butter, you’d only need to use a vegan egg substitute and vegan white chocolate to make these cookies vegan.
Cookies are done when the outsides look crispy and the middles are still a little soft.
Yes, I love chewy cookies.
To make crispy cookies, cook for a few minutes longer.
Using cold trays and baking paper and chilling the cookie dough will help to stop them from spreading. If they still spread too much, try baking from thicker dough balls.
If your cookies haven’t spread and are thicker than you’d like, try pressing down gently with the back of a spoon while they are still warm. Next time, press down a little more before baking.
If you use butter instead of margarine, your dough might be stiffer, so I’d press down to 5mm rounds before baking.
I recommend storing cookies in an airtight container overnight.
Other Recipes
If you enjoy this recipe for white chocolate and raspberry cookies, you might also want to try:
- White chocolate Cookies
- Rocky Road Cookies
- Crème Egg Cookies
- Chocolate Orange Cookies
- Chocolate Chip Cookies
- Oat and Raisin Cookies
- Chocolate Chip Shortbread
- Lemon Shortbread
- Orange Shortbread
- Chocolate Orange Shortbread
- Bourbon Biscuits
- Air Fryer Cookies
Recipe Card
White Chocolate and Raspberry Cookies
Ingredients
- 150 g Margarine (Carefully melted and left to cool slightly)
- 250 g Light Brown Soft Sugar
- 1 Medium Egg
- 2 Tablespoons Golden Syrup
- 2 Teaspoons Vanilla Essence
- 325 g Plain Flour
- 1.5 Teaspoons Bicarbonate of Soda
- 250 g White Chocolate Chips
- 20 g Freeze Dried Raspberries
Instructions
- Whisk the margarine and brown sugar in a large mixing bowl until smooth. This should only take seconds with melted margarine.
- Whisk together the egg, vanilla, and syrup in another smaller bowl.
- Add this egg mixture to the butter and sugar and whisk in.
- Add the flour and bicarb and whisk well.
- Tip in the white chocolate and raspberries and fold through until they are spread out evenly.
- Place in the fridge for at least an hour.
- Preheat the oven to 180 Degrees C (fan-assisted) and line two large baking trays with baking paper.
- Use an ice cream scoop to scoop out six balls and place them evenly spaced out on a baking tray. Repeat on the other tray.
- Bake for 10-12 minutes until golden brown.
- Leave on the tray for a few minutes before carefully moving to a wire rack to cool completely.
- If baking more than one batch, leave the tray and paper to cool completely before adding the next lot of dough. Keep the dough in the fridge between batches.
Notes
- If using fresh or frozen raspberries, increase to 150g, and carefully fold through the dough.
- If your cookies don’t spread as much as you’d like, press them carefully down with the back of a clean metal spoon when fresh out of the oven before they cool and set.
- Using brown sugar means the dough is dark, and you can’t see the small raspberry pieces too well. If this is important to you, switch to half white granulated and half either caster or brown. You can also add more raspberry bits to the top of the dough just before baking or even just after baking if you are careful.
- See the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
