Soft, Crinkly, Buttery — With Pockets of Sweet White Chocolate and Tart Raspberry in Every Bite

“One bite and it’s like a warm hug from a bakery. But you made it yourself.”

Why These Cookies Hit Differently

We all love a chocolate chip cookie. But sometimes you want something softer. Brighter. Fancier… but still comforting.

These Raspberry White Chocolate Cookies:

  • Look like they belong behind a glass display
  • Taste like a buttery shortbread-meets-scone-meets-sugar-cookie hybrid
  • Feel like something you’d savor with coffee on a rainy afternoon

They’re big, soft-centered, full of flavor contrasts, and slightly chewy on the outside. Best of all? You can make them in one bowl.

Quick Recipe Overview

Prep Time: 15 min
Chill Time: 30–60 min (optional, but preferred)
Bake Time: 12–14 min
Yields: 10–12 large cookies
Style: Bakery-style | Soft & Thick | No mixer needed

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup white chocolate chunks or chips
  • 1 to 1½ cups fresh or frozen raspberries (don’t thaw if frozen)

Instructions

Step 1: Cream the Butter & Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and light.

Step 2: Add Wet Ingredients

Mix in eggs and vanilla extract until combined.

Step 3: Stir in Dry Ingredients

Add flour, baking soda, and salt. Stir until just combined — don’t overmix.

Step 4: Fold in the Good Stuff

Gently fold in white chocolate and raspberries. Be careful not to crush them too much (especially if using fresh).

Step 5: Chill (Optional)

Cover the dough and chill for 30–60 minutes for extra thickness and flavor development.

Step 6: Scoop & Bake

Preheat oven to 350°F (175°C). Scoop large dough balls (about 1/4 cup size) onto a parchment-lined tray. Leave space — they spread slightly.

Bake 12–14 minutes until edges are just golden and centers are slightly underbaked. Let them cool on the tray 5–10 minutes.

Macro Estimate (per large cookie, 1/12 batch)

  • Calories: ~300–320
  • Carbs: ~38g
  • Sugar: ~22g
  • Fat: ~14g
  • Protein: ~3g

Note: These are indulgent dessert cookies, not protein cookies — and that’s perfectly okay.

Variations

Chocolate Swap:

  • Dark chocolate chips
  • Ruby chocolate chunks
  • White chocolate chips with lemon zest

Berry Swap:

  • Try chopped strawberries or blueberries
  • Or use freeze-dried raspberries for less moisture

Tangy Boost:

  • Add 1 tsp lemon zest + 1 tbsp lemon juice to the dough
  • Pairs beautifully with the berries and white chocolate

Storage & Freezing

Room Temp:
Store in airtight container for up to 4 days

Fridge:
Chilled dough can be stored for up to 3 days before baking

Freezer:
Freeze raw cookie dough balls. Bake from frozen at 350°F for 14–16 minutes

Emotional Hooks — Why This Recipe Works

These cookies aren’t just about ingredients. They’re about moments.

  • Baking them for someone you love
  • Bringing them to life when you’re tired of boring treats
  • Making a cozy night feel special

“I made these once and now they’re requested for birthdays, breakups, and every Sunday in between.”