Raspberry and White Chocolate Cookies

Delicious and chewy white chocolate and raspberry cookies bring sweet and tangy flavors together for a tasty white chocolate chip oatmeal cookie you will love.

white chocolate chip raspberry cookies on a yellow tray and baking sheet. one cookie has a bite taken out of it.

I like to add pops of holiday color in my baking where I can, and raspberry and white chocolate cookies are a favorite for doing that. Pops of red raspberries and white chocolate chips dot these cookies making them look festive and beautiful, but don’t focus on just the appearance, they are a full-flavored favorite all year. I use both seedless raspberry jam and freeze-dried raspberries in this recipe, so you get plenty of berry flavor with your oatmeal cookies. I think these would be a great Valentine’s Day recipe too with the pink/red colors mixed with white chocolate pieces.

My family likes to enjoy white chocolate raspberry cookies with a glass of ice-cold milk, but if you want a little more of a jolt with your cookies you can make a yummy Java Chip Frappuccino to go with it, the coffee and chocolate pair really well with the white chocolate and oatmeal cookie flavors.

Why You’ll Love These Raspberry and White Chocolate Cookies

Full of flavor and texture with white chocolate chips and oatmeal
Easy and quick to make
Beautiful red and white cookies for the holidays or any time of year
No need to worry about fresh berries making a mess of your cookie sheets

close up shot of a hand holding a raspberry chocolate chip cookie with a bite out of it

Ingredients:

White sugar
Brown sugar
Salted butter
Eggs
Vanilla extract
Raspberry jam
Rolled oats
Flour
Baking powder
Baking soda
Salt White chocolate chips
Freeze-dried raspberries

See the recipe card for quantities.

How to Bake Raspberry and White Chocolate Cookies

Cream the room temperature butter and sugars together in the bowl of a stand mixer or using an electric mixer in a large mixing bowl. Mix in the eggs, vanilla, and raspberry jam.
In a separate bowl, whisk together rolled oats, flour, baking powder, baking soda, and salt. Gently stir in the freeze-dried raspberries and white chocolate chips with a wooden spoon or spatula.
Add the dry ingredients to the wet ingredients.
Measure out two tablespoons of dough (using a large cookie scoop or tablespoon) and roll into balls. Place the dough balls onto parchment paper-lined baking sheets.
Place the cookies into the fridge to chill for 30 minutes. Preheat the oven to 375 degrees.
Bake the chilled dough for 12-15 minutes. The cookies should be just turning golden brown with a crisp edge. They may still be a little soft in the middle but should be set.
If you want to add a pop of flavor and color to your cookies, sprinkle a few white chocolate chips and some chopped freeze-dried raspberries to the top of each one while they are still hot, then pop them back into the oven for another minute until the toppings are more baked in.

Allow your cookies to cool for about five minutes on the pan and then remove them from the cookie sheet carefully with a spatula and allow them to finish cooling on a wire rack. This gives you the perfect cookie, allowing it to just finish cooking the inside while on the baking sheet and then stopping the baking process when you switch to the cooling rack. I like to make cookies this way so I get chewy cookies with a strong base. This also allows the white chocolate chips you placed on top to melt a little bit more so you get the creamy white chocolate flavor and texture instead of crunchy white chocolate chip cookies.

Step by step process of how to make the white chocolate chip cookies

Substitutions

If you aren’t a fan of white chocolate you can substitute milk chocolate (Or semi-sweet chocolate chips) or even dark chocolate chips in this cookie recipe.
If you can’t find white chocolate chips you can chop up any white chocolate bar you can find so you will have white chocolate chunks
Sometimes it is hard to find freeze-dried raspberries, so you could use freeze-dried strawberries if you have to but the flavor will change a lot.
If the raspberry jam is unavailable raspberry preserves would work well, I would not recommend jelly as the consistency is not right for cookies

Variations

You can melt some white chocolate or milk chocolate and dip the cooled cookies halfway in the melted chocolate and then sprinkle freeze-dried raspberries over the chocolate to take this recipe to the next level
I also like to melt some of the white chocolate and drizzle it over the cooled cookies and sprinkle some of the freeze-dried fruit over the top
If you like to have these cookies for a fun summer treat try adding some lemon zest or a little bit of lime juice to the cookie batter
These raspberry white chocolate cookies would be perfect as cookie sandwiches with cream cheese or buttercream frosting in the middle and then rolled in freeze-dried raspberries

Equipment

Stand mixer
Large bowl
Whisk
Measuring cups
Measuring spoons
Parchment paper
Baking sheets

Storage

These cookies can be stored in an airtight container at room temperature for up to 2 weeks. Or they may be frozen for up to 2 months.

Frequently Asked Questions About The Recipe:

Can I make this dough ahead of time and store it for later (or make up some of the cookies and store the rest of the dough for later)?

Yes, Just wrap the dough really well and it will keep for up to a week in the fridge or up to 2 months in the freezer. When you’re ready to bake cookies, you may use the dough straight out of the fridge. The frozen dough could be left in the fridge overnight before being made into cookies.

I don’t have any white/brown sugar – will the cookies still turn out?

Yes, these cookies may be made with 1 ½ cups of white sugar or 1 ½ cups of brown sugar instead of ¾ cups of each. It will change the texture but they will still taste delicious. I like the mix of sugars. White sugar tends to make cookies crisper and brown makes them chewier.

I can’t find rolled oats – can I use steel-cut or instant oats?

No, steel-cut oats take too long to cook and instant oats are too fine. You could substitute quick oats instead.

Can I use frozen or fresh raspberries instead of freeze-dried raspberries?

No, they have too much moisture to be used in this recipe. You could use other freeze-dried fruit (such as strawberries) if you like. But really, it is worth it to find the freeze-dried raspberries – these cookies are delicious

I can’t find white chocolate chips – what could I use?

You could use 6 ounces of whatever white chocolate you like, chopped up. Or you could use milk chocolate, or semi-sweet chocolate either chips or chunks.

Top Tip!

Make sure to put the toppings on your cookies AFTER you baked them for 12-15 minutes or they will burn. Only add them after the cookies are baked and still warm after taking them out of the oven!
Freeze-dried raspberries are a little harder to find than things like strawberries and bananas. You can easily find them at stores like Whole Foods and Amazon, though!
Chilling the dough is important, it is worth the extra time.