Name: Raspberry and White Chocolate Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Ingredients: 115 g (½ cup) unsalted butter; 100 g (½ cup) brown sugar; 50 g (¼ cup) caster sugar; 1 tsp vanilla; 215 g (1 ½ cups + 1 tbsp) plain (all purpose) flour; 2 tsp cornflour (cornstarch); 0.5 tsp baking powder; 0.5 tsp salt; 1 large egg; 100 g (½ cup + 1 tbsp) white chocolate chips, plus extra to decorate; 10 g (1 tbsp) freeze dried raspberries, plus extra to decorate; 160 g (1 cup + 2 tbsp) fresh raspberries

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Raspberry and white chocolate has long been a favourite flavour combination of mine, so I am really REALLY excited to share my recipe for these raspberry and white chocolate cookies with you today! Beautifully soft and chewy cookies are packed with white chocolate chips and freeze dried raspberries, and encase some fresh raspberries in the middle of each cookie too. Enjoy exactly as they are, or add extra special decoration of a drizzle of white chocolate and some freeze dried raspberries to finish. Heavenly!

My wonderfully soft and chewy raspberry and white chocolate cookies are packed with lots of delicious pops of flavour, and topped with an extra pretty drizzle of white chocolate and freeze dried raspberries! Recipe by movers and bakers

What is the difference between cookies and biscuits?

Cookies are generally made from a dough that is much softer than biscuit dough. It means you cannot roll or stamp it out in the same way you can with biscuits. When baked, cookies tend to be softer and chunkier than biscuits, often with a bit of chewiness too. The result is that you can almost “bend” your cookies. Biscuits on the other hand will bake much firmer and will have a more fragile texture to them meaning they can snap or be broken and do not bend. Biscuits tend to be used more often when a filling is required, or if decorating with icing art. However, cookies can be “stuffed” resulting in the filling being baked within the cookie itself.

Having said all this, I am well aware the word “biscuits” are used in parts of the world to also mean a tender baked dough not dissimilar to what we in the UK call “scones”. They are both made in a very similar way, but served differently.

Ah the joys of the English language paired with cultural differences!

Why these white chocolate and raspberry cookies work

Widely available ingredients. These cookies use ingredients readily found in stores, and often ones you will have at home too. This means you can make these delicious white choc and raspberry cookies any time the fancy takes you!
No chill time. This raspberry cookies recipe does not require any chilling time. This means you can mix and bake the cookies immediately. Be prepared for life changing cookies in under an hour!
Lots of delicious flavour. The delicious flavour of the raspberries shines through, not just in the freeze dried fruit used. It also comes through the pops of tangy flavour from the fresh fruit used in this recipe. And all balanced with beautiful sweet pops of white chocolate through the cookie too!

Ingredients for white chocolate raspberry cookies

Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake. For best results, use butter at room temperature.
Brown sugar: for sweetness, but also chewiness, in these raspberry & white chocolate cookies.
Caster sugar: for sweetness, and a little crisp, in the cookies.
Vanilla: for delicious flavour in the best raspberry chocolate chip cookies!
Flour: I use plain/all purpose flour to make these soft baked cookies. I prefer adding raising agents separately, as I do with salt, so I can control the rise of each of my bakes.
Cornflour/cornstarch: gives the cookies that beautiful soft tenderness in texture we all love!
Baking powder: the leavening agent in this bake, to give the soft chewy raspberry and white choc cookies enough lightness so they bake into chewy delights!
Salt: enhances the flavours in the cookie. You will not taste it, I promise!
Egg: helps with the binding and structure of the cookies.
White chocolate chips: one of the key flavours in these gorgeous raspberry white chocolate cookies.
Freeze dried raspberries: for concentrated pops of flavour throughout the cookies.
Fresh raspberries: a couple of raspberries folded into the middle of each cookie makes for a delightful texture and additional flavour in this bake.

What equipment do I need to make cookies?

Baking tray*: to bake the white chocolate and raspberry cookies on. I would recommend at least couple of baking trays so you can bake multiple trays of cookies at a time.
Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already.
Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than everyday eating spoons, and are really easy to get hold of too.
Mixing bowl*: to mix all the ingredients together to make the chocolate chip raspberry cookies.
Handheld electric mixer*: investing in a good electric mixer is a brilliant help with all baking, and will make baking these white chocolate raspberry cookies a total breeze!
Sieve*: to remove lumps from the dry ingredients, ensuring everything gets mixed together evenly.
Spatula*: to help with mixing ingredients and scraping the mixing bowl down.
Ice cream scoop*: helps to portion out the cookie dough evenly into cookies so they bake up evenly in the oven. My scoop holds about 2 tbsp or 50g of cookie dough, so measuring using either of these methods would work too!

How to make white chocolate raspberry cookies

Cookies are one of my favourite bakes, because they come together so quickly and easily! And these raspberry white chocolate cookies require absolutely zero chill time!! This means your cookies will be baked in under an hour!

Ingredients required: unsalted butter, brown sugar, caster sugar, vanilla, plain (all purpose) flour, cornflour (cornstarch), baking powder, salt, egg, white chocolate chips, freeze dried raspberries and fresh raspberries. Recipe by movers and bakers

Step 1: Line two baking trays with parchment paper and set them aside. Preheat the oven to 180C/350F.

Step 2: In a large mixing bowl, cream together butter and sugars until smooth and paler. Add in vanilla and mix through. Sift in the flour, cornflour, baking powder and salt. Mix until the mixture is evenly combined and is damp but not clumping. Tip in the egg and mix until the mixture is starting to clump together. Add in the chocolate chips and freeze dried raspberries and fold through.

...and folding in the add ins! Recipe by movers and bakers

Step 3: Divide the mixture into thirteen cookie dough balls. Roll each one into a ball, then flatten in the palm of your hand. Place a couple of raspberries into the middle, then close the dough around the fruit, sealing most of the cracks but leaving a couple of smaller gaps for the fruit to peep through. Flatten the cookies a little, then place on the baking trays, leaving room for the cookies to spread.

Step 4: Pop the trays in the hot oven and bake for 9-10 minutes or until little cracks appear right to the middle of the cookies and the edges are lightly golden. Remove the trays from the oven and leave the cookies to cool on the trays (they will be very fragile while still warm).

Step 5: As an optional decoration, once the cookies are cool, melt a little white chocolate and drizzle a decoration over part of each cookie. Sprinkle with some additional freeze dried raspberries and leave to set. Enjoy!

Cookies stuffed, rolled and flattened ready to be baked! Recipe by movers and bakers

Raspberry white chocolate cookies FAQ

There are several factors that can affect your homemade white chocolate and raspberry cookie and how they turn out. Whilst I will try to answer as many questions as I can, I am bound to miss some, so please ask away in the comments below!

Why should I use cornflour (cornstarch) in my cookies?

Cornflour, or cornstarch, gives the cookies a soft and tender consistency that just flour or a mix of sugars alone cannot achieve. It also helps keep the cookies chunky when baked. You can swap it out for the same amount of flour if you wish, but you will love the result of it in the cookies so I would definitely recommend including it!

How do I make my raspberry and white chocolate cookie chewy?

I have found I prefer a mix of white and brown sugar in my cookies. The white sugar adds to the crispy outside of the cookies. However, it is the brown sugar that is key for a wonderfully chewy cookie. The reason for this is the molasses in brown sugar. Molasses helps retain more moisture in the cookies, making them thicker, softer and deliciously chewier!

Can I use oil instead of butter in my cookies?

Oil and butter are unfortunately not interchangeable particularly in my cookie recipes. This is because oil is liquid at room temperature when compared to butter. The result is they will spread more when baking, even after chilling, so it just is not possible to get the same final results.

What if my cookie dough is too soft?

If your cookie dough feels too soft, chill your dough for 10-15 minutes before separating into balls. Please keep in mind if you did not use block butter when making the cookies, they will remain soft and not firm up. I always use block butter, not oil or the kind that is spreadable from a tub, in my cookies. Using butter should result in the cookies really firming up, especially if chilled or frozen, and holding their shape beautifully when baked.

How do I know if my raspberry and white chocolate cookies are done?

You know the cookies are done if their edges are slightly darker and the little cracks on top have found their way to the middle of the cookie. Remove them from the oven, but keep them on the baking tray! They will continue to bake in the residual heat from within the cookie and the baking tray. Leaving them on the tray to cool and firm up is super important for beautiful chewy cookies.

Why are my cookies cakey?

There are several reasons why these soft raspberry cookies might have turned out cakey. The most likely is that there was too much leavening agent or egg in the cookie mixture. Egg can act as a leavening agent and give cookies more rise than desired, making them cakey.

Why are my cookies crumbly?

Again, there are many reasons cookies turning out crumbly, but there are two highly likely culprits. It could be that they were baked too long, and so have dried out. Or alternatively, it might be that too much flour was used when making the cookie dough, hence leading to drier cookies.

How long will this easy cookies recipe keep? And how should I store them?

These soft baked cookies never last long when I make them! Having said that, they are at their best if devoured within two days from baking because of the fresh raspberries in them. Make sure to store them in an airtight container in a cool place.

Tips for success with white chocolate raspberry cookies

Take time to read through the recipe so you are familiar with what steps come next. Do not skip details, ingredients and instructions given as it could affect the results of the final bake.
Ensure the butter used is at room temperature. For no other reason than it will make it soooo much easier to beat it together with the sugars at the start of this recipe!
This raspberry cookie recipe can certainly be made by hand too, if you do not have an electric mixer. Just make sure the butter is nice and soft and cream it together with the sugars as best you can.
If you do not have any white chocolate chips, no need to fret! You can easily chop up some white chocolate and use that in place of the chocolate chips. Simples!
The addition of white chocolate drizzle and freeze dried raspberries on top is completely optional. However, I love not only the extra flavour it brings, but the pretty too! Leave this out easily if you wish.

Troubleshooting

If you have any other questions about this recipe, please leave me a comment below, I will do my best to help you. And if you do make this raspberry white chocolate cookie recipe, please do leave me a rating and review below. I would so appreciate your feedback and it is incredibly helpful for others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. Please do, you know I would love to see it!

More cookie recipes for you to enjoy

Please do check out these other unmissable recipes on my blog:

The BEST chewy chocolate chunk cookies: My chocolate chunk cookies are absolutely the best cookies you will ever have! Crispy edges, soft chewy middles and puddles of chocolate! Top with a final sprinkle of sea salt for a wonderful contrasting flavour!

Brownie cookies aka brookies: If you have ever been stuck choosing between cookies and brownies, fear not! You can make both in one delicious bake: these brownie cookies! These yummy double chocolate brownie cookies bring the best of both worlds together in a wonderfully fudgy, chewy creation. A perfect mix of half brownie half cookie!

Raspberry ruby chocolate cookies: These delicious and deeply chocolatey cookies are packed with ruby and white chocolate chips and freeze dried raspberries for pops of yummy flavour. Perfect for a fruity chocolatey cookie fix!

Thanks for joining me today, my friends. Enjoy these gorgeous raspberry and white chocolate cookies and happy baking! x

Recommended equipment I used *

Baking tray	Digital kitchen scales
Measuring spoons	Mixing bowl
Handheld electric mixer	Sieve
Spatula	Ice cream scoop

* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!