These delicious Raspberry White Chocolate Cookies feature a soft and chewy base, studded with homemade raspberry jam and white chocolate chunks with a super soft texture that is like a muffin in cookie form.
Table of Contents
Perfect for a special occasion or a sweet treat, these Raspberry White Chocolate Cookies are the ultimate way to enjoy the perfect combination of fruity and chocolaty flavors.
Ingredients and substitutions for Raspberry White Chocolate Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugar: Superfine or caster sugar helps create the jam without adding additional flavors which helps deepen the flavors. Brown sugar helps create a nice deep flavor in our cookie dough, though you could replace with superfine or caster sugar or do a mixture of both sugars in half measure.
- Egg: The egg binds and add structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Raspberries: Fresh were used here, though you could absolutely use frozen or even use raspberry jam, however, if using jam, these will likely be much sweeter.
- Chocolate: 27% cocoa white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
See recipe card for quantities.
How to bake Raspberry White Chocolate Cookies:
Cook: The raspberries, sugar and lemon juice in a small saucepan until thickened and a line is held in the center of your mixture. Set aside to cool.
Whip it: Beat the butter and sugar until pale and fluffy.
1
Egg it: Add in the egg and beat until well combined and fluffy.
2
Flour it up: Add the dry ingredients and beat on low until just combined.
Melt it: ¾ of the white chocolate in a small bowl and set aside to cool.
Stir: Into your cookie dough and until fully combined.
Spoon: A portion of the raspberry jam into the dough just enough to create a slight swirl.
3
Scoop and press: Scoop up a portion of cookie dough into balls and pop onto your baking tray.
Bake: Place evenly on your baking tray and bake.
Press: Remaining white chocolate chunks into the warm cookies, if you prefer.
Serve: With a glass of milk and enjoy!
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Raspberry White Chocolate Cookies
Ingredients
Homemade raspberry jam
- 250 grams / 2 cups raspberries
- 50 grams / ¼ cup superfine/caster sugar
- 14 grams / 1 tablespoon lemon juice
White chocolate cookies
- 130 grams / 4.58 ounces butter room temperature
- 100 grams / ½ cup brown sugar
- 55 grams / 1 large egg room temperature
- 240 grams / 1 ½ cups plain flour
- 4 grams / 1 teaspoon baking powder
- ¼ teaspoon sea or kosher salt
- 140 grams / 4.9 ounces white chocolate roughly chopped
Instructions
Raspberry jam
- Place the raspberries, sugar and lemon juice into a small saucepan on medium heat, cooking until thickened and a line is held in the center of your mixture, approximately 15 minutes. Set aside to cool.
White chocolate cookies
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Toss in the flour and baking powder and combine until no dry portions remain in your bowl.
- Place 100 grams / 3.5 ounces of the white chocolate into a small bowl and melt and allow to cool.
- Pour into your cookie dough and stir until fully combined.
- Spoon 50 grams / 2 tablespoons of the raspberry jam into the dough and stir just enough to create a slight swirl.
- Scoop up a portion of dough and place onto your baking tray with 1 ½ inches between each cookie.
- Press the center with a tablespoon to make a well and spoon a portion of the raspberry jam therein.
- Bake for 12 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before transferring to a cooling rack.
- Press remaining white chocolate chunks into the cookies, if you prefer.
- Serve with a glass of milk.
- Enjoy!
Notes
- Raspberries: Fresh were used here, though you could absolutely use frozen or even use raspberry jam, however, if using jam, these will likely be much sweeter.
- Chocolate: 27% cocoa white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Naomi Reid
Really great! Best cookies I ever made following this recipe and I’m a notoriously bad cookie chef
Sylvie Taylor
So glad to hear you enjoyed them Naomi!!