Jump to Recipe·Print Recipe·★★★★★5 from 1 review

Indulge in the ultimate sweet and fruity treat with our Raspberry White Chocolate Cookies recipe! These delicious cookies feature a soft and chewy base, studded with juicy raspberry jam and melt-in-your-mouth white chocolate chunks.

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.

Why you’ll love these

Sweet and Fruity

Our Raspberry White Chocolate Cookies recipe is the ultimate way to indulge in a sweet and fruity treat. The soft and chewy cookie base is studded with juicy raspberry bits and melt-in-your-mouth white chocolate chips, creating a deliciously sweet and fruity flavor that's perfect for any occasion.

Easy to Make

Despite its impressive taste, this Raspberry White Chocolate Cookies recipe is actually quite easy to make. Our step-by-step recipe guide will walk you through every step, so you can create these delicious cookies with confidence. It's a great option for anyone who wants a special dessert without spending hours in the kitchen.

Perfect for Any Occasion

These Raspberry White Chocolate Cookies are perfect for any occasion, whether it's a special holiday or just a sweet treat for yourself. They're a unique and flavorful cookie that's sure to impress your guests. Plus, they're a great option for anyone who wants to try something new and delicious with a fruity twist!

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.

Equipment needed to make a batch

Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.

Hand or stand mixer: To whip the butter for the dough, this is best done with a mixer.

Mixing bowl: You’ll need a medium mixing bowl to mix the cookie dough.

Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.

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How to bake Raspberry White Chocolate Cookies:

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.

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!

Raspberry White Chocolate Cookies

★★★★★ 5 from 1 review

Author: Sylvie Taylor
Prep Time: 30 minutes
Cook Time: 12 minutes per batch
Total Time: 1 hour
Yield: Makes 14 large cookies
Category: Cookies

Print Recipe

Description

These Raspberry White Chocolate Cookies feature a soft and chewy base, studded with juicy raspberry jam and melt-in-your-mouth white chocolate chunks for a sweet and fruity baked good.

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

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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!