Giant chewy white chocolate raspberry cookies that melt in your mouth and are so indulgent, you’ll feel like you’re cheating on your boyfriend, the giant chocolate chip cookie.
Ok, so our daughter is crazy obsessed with the raspberry white chocolate cookies at Goodly here in Utah, but each location is just far enough away from us that we don’t get them very often. So, for over two years I’ve been bouncing around different versions of the cookie but they never hit the mark. Too fat, too thin, too wet, etc. and then I tried freeze dried raspberries. It was allllll over! They pack so much raspberry flavor, and I mean like fresh-off-the-bush raspberry, but without the added moisture.
Trick number two? I subbed a little cream cheese in there and oh man, they were so good!
Final tip? Chop up white chocolate bars vs chips, they melt down all creamy and wonderful while the chips tend to dry out and brown anywhere that’s exposed to the oven heat.
Ingredients for White Chocolate Raspberry Cookies
These are all pretty standard cookie dough ingredients. The only out of the ordinary things might be the cream cheese and the cornstarch. Here is your ingredients list:
- Butter – unsalted and you want it softened slightly but not warm, just set it out on the counter for 20-30 minutes before you start mixing
- Brown Sugar – adds richness to the cookie dough
- White Sugar – adds sweetness and balances the richness of the brown sugar
- Cream Cheese – cookies need fat to be soft and moist, so cream cheese adds fat without adding more butter. If you love buttery cookies, just substitute the cream cheese for butter.
- Egg – gives the cookies structure when they bake
- Vanilla – adds flavor
- Almond Extract – the tiniest amount of almond extract adds so much flavor to the dough, I love it! It can be omitted if you have an almond allergy or don’t like the flavor.
- Flour – just regular all purpose flour
- Cornstarch – adds fluffiness to the cookies and helps keep them thick without drying them out
- Baking Powder – helps the cookies rise and get fluffy
- Baking Soda – helps with leavening in the cookies and helps the cookies brown to golden perfection
- Salt – enhances all the flavors
- White Chocolate Chunks – chop up white chocolate candy bars into the small chunks for the ultimate creaminess
- Freeze Dried Raspberries – adds bold, real raspberry flavor without adding the moisture of a fresh berry
The measurements of each ingredient along with detailed instructions on how to make these cookies can be found in the recipe card at the end of the post. You can also print and save the recipe there.
Why Use Cream Cheese in Cookies?
Cream cheese adds fat to the cookie dough. Usually most of the fat in cookies comes from butter, but substituting a little of the butter with cream cheese helps the cookies stay moist and flavorful.
If you don’t have any cream cheese, you can use all butter. It is just as delicious and logically more buttery, which is always a yes from me!
Why Do You Use Cornstarch?
Cornstarch helps the cookies stay thick as they bake without drying out. The dough stays tender while being perfectly crumbly and chewy.
Can I Use Fresh or Frozen Raspberries?
Yes, you can definitely use fresh or frozen raspberries, BUT the texture of the cookies are going to be totally different. The moisture from fresh/frozen raspberries makes the cookies more cake-like…more moist and less crumbly. Think a typical pumpkin chocolate chip cookie…it will be a texture similar to that. Try to go with freeze dried raspberries if you can!
Where to Buy Freeze Dried Raspberries
You can find freeze dried raspberries at most grocery stores, but I’ve had the most luck at Target or Smith’s (Kroger). At Target, the brand is Good & Gather and at Smith’s, the brand is Simple Truth. Look in the healthy snack aisle near the raisins and craisins and nuts. They are usually in a bag.
Can the Cookie Dough Be Frozen?
Yes, this cookie dough freezes great! Measure out the cookie dough into balls and place them on a baking sheet. Stick them into the freezer and let them freeze for an hour or two. Then place the frozen dough balls into a ziploc bag and store them in the freezer until you’re ready to bake them. They will store in the freezer for up to 3 months.
When you’re ready to bake them, pull them out of the freezer and let them sit at room temperature for a half hour or so and then bake as directed.
How Long Will Raspberry White Chocolate Cookies Keep?
Store these cookies in an airtight container at room temperature. They will keep for 2-3 weeks. You can keep them in the refrigerator for even longer or in the freezer for up to 3 months.
White chocolate chunks and freeze dried raspberries combined in a buttery brown sugar cookie dough makes for the most drool-worthy, chewy and indulgent cookie. You should eat these white chocolate raspberry cookies while they are slightly warm with a tall glass of milk!
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White Chocolate Raspberry Cookies
- 1/2 Cup Butter softened but not warm
- 1/2 Cup Brown Sugar plus 1 tablespoon
- 1/3 Cup White Sugar
- 1/4 Cup Cream Cheese softened
- 1 Large Egg
- 1 teaspoon Vanilla
- 1/2 teaspoon Almond Extract
- 2 Cups Flour
- 1 teaspoon Cornstarch
- 1 1/4 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Cup White Chocolate Chunks I used white chocolate bars and chopped them up
- 3/4 Cup Raspberries freeze dried, chopped up slightly
Preheat oven to 350 degrees.
In a medium bowl, whisk together the flours, cornstarch, baking powder, baking soda, and salt. Set aside.
Mix the butter and cream cheese together until smooth and creamy, about 30-60 seconds. Add the sugars and mix again for 1-2 minutes in a stand mixer.
Add the eggs, vanilla and almond extract and mix until smooth, scraping down the bowl as necessary. Turn off the mixer and scrape down all sides again.
Add the dry ingredients to the wet and slowly mix until it is almost incorporated, leaving streaks of flour. Remove the bowl from the mixer, scrap the sides down and then add the white chocolate chunks and freeze dried raspberries. Carefully mix with a wooden spoon or spatula until combined, minding to not break up the raspberries too much.
Scoop out large, heaping 6 ounce size cookies (see note), roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes (I press mine down a little).
Remove to a cooling rack as soon as you are able and enjoy!
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