Can I use fresh raspberries instead of freeze-dried?

No, fresh raspberries add too much moisture and will make the cookies soggy. Freeze-dried raspberries provide flavor and texture without excess liquid.

Do I need cake flour for this recipe?

Cake flour gives the cookies a tender, bakery-style texture, but you can substitute with all-purpose flour if needed.

Can I make smaller cookies instead of large ones?

Yes, use a medium cookie scoop to make smaller cookies. Bake them for about 8 minutes instead of 10.

How do I keep my cookies chewy in the center?

Slightly underbake the cookies so the centers remain soft, then let them set on the baking sheet for 15–20 minutes after baking.

Can I freeze the cookie dough?

Yes, scoop the dough into balls, freeze them on a tray, and store in a freezer bag for up to 2 months. Bake directly from frozen, adding 2 minutes to the bake time.

What white chocolate works best?

High-quality baking chips like Ghirardelli or Callebaut work best for melting smoothly and adding rich flavor.

Can I add lemon zest to the cookies?

Yes, lemon zest brightens the flavor and pairs beautifully with raspberries and white chocolate.

Are these cookies chewy or crispy?

These cookies are chewy in the center with crispy, golden edges for the perfect balance.

Do I have to use a stand mixer?

No, a hand mixer works fine. Just make sure the butter and sugars are beaten until smooth.

How long do baked cookies last?

Store cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 1 month.

White Chocolate Raspberry Cookies

Description

Bakery-style white chocolate raspberry cookies with chewy centers, crispy edges, sweet white chocolate chips, and tangy freeze-dried raspberries.

Ingredients

Scale

1 stick salted butter, cold, cut into 1-inch cubes
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
1 cup freeze-dried raspberries
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup cake flour
1 1/4 cups all-purpose flour
1 1/2 cups white chocolate chips

Instructions

Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
In the bowl of an electric mixer, beat cubed butter with brown sugar and granulated sugar on high speed for 1 minute, until creamy and smooth with no visible butter chunks.
Add the egg, egg yolk, and vanilla extract. Mix briefly until just combined.
Add freeze-dried raspberries and mix for about 10 seconds to break them into smaller pieces. Let dough rest for 2 minutes.
Mix in salt, baking powder, and baking soda until combined.
Add both flours and mix until a dough forms (about 1 minute).
Fold in white chocolate chips until evenly distributed.
Scoop dough with a large cookie scoop (about 8 cookies total). Place 4 cookies per baking sheet.
Bake for 10 minutes, until edges are golden but centers look slightly soft.
Cool for 15–20 minutes to allow centers to set before serving.

Notes

These cookies are large, bakery-style, with crispy edges and gooey centers.
You can swap freeze-dried raspberries for strawberries or blueberries.
Store in an airtight container at room temperature for up to 3 days.
Freeze dough balls for up to 2 months and bake directly from frozen.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 380
Sugar: 32g
Sodium: 220mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg