Gooey Raspberry White Chocolate Cookies

Oh wow—you have to try these Gooey Raspberry White Chocolate Cookies. They’re warm, soft, and full of melty white chocolate with juicy raspberry bits. Seriously, they’re like a cozy hug in cookie form.

The first time I made them, I couldn’t stop smiling. The smell, the gooey center, that sweet-tart bite… just so good. And yeah, I totally ate one before they even cooled.

They’re super easy, I promise. No fancy stuff. Just mix, scoop, and bake. Come on, let’s make these together—it’s cookie time!

Why You’ll Love This Recipe

• Perfectly Soft & Gooey: The dough is thick, but softens as it bakes to create that just-right gooey middle.
• Fresh Berry Flavor: Using fresh raspberries adds moisture and fruitiness without being overly sweet.
• Rich But Not Overwhelming: The combination of butter and white chocolate gives richness, while the berries keep things bright.
• Visually Appealing: The red berry swirls against the creamy white chocolate make each cookie look bakery-worthy.
• No Fancy Equipment Needed: A bowl, mixer, and baking tray—easy setup with consistent results.

What You Need to Know Before You Start

These cookies aren’t hard to make, but a few tips will help you get the best results every time.

• Room Temperature Butter: Soft butter creams better with sugar, giving you fluffier dough. If your butter is too cold or melted, your cookies may spread too much.
• Chill the Dough: Chilling helps firm up the dough and keeps the cookies from spreading too thin in the oven. It also gives the flavors time to develop.
• Handle Berries Gently: Raspberries are delicate. Don’t overmix them into the dough or they’ll break apart and turn the dough pink.
• Use a Mix of White Chocolate: Combining white chocolate chips and chunks adds contrast—some melt fully, others stay intact for texture.

Prep Time & Cook Time

• Prep Time: 20 minutes
  This includes creaming the butter and sugar, mixing the dough, and folding in the add-ins.
• Chill Time: 30 minutes
  Chilling prevents spreading and makes it easier to scoop the dough. Don’t skip this step.
• Bake Time: 12 to 14 minutes
  Bake until the edges look set, but the centers are still soft—they’ll continue to bake slightly as they cool on the tray.
• Total Time: Around 1 hour 10 minutes
  From mixing to cooling, this dessert is doable in under an hour and a half.

Servings

This recipe makes about 24 medium-sized cookies.
If you’re baking for a small group, you can halve the recipe. Or bake the full batch and freeze half the dough for later.

Difficulty

Beginner-friendly, but there’s enough technique here for more experienced bakers to enjoy. If you’ve never folded delicate fruit into cookie dough, this is a good place to start. It teaches you how to handle fragile ingredients with care.

Required Kitchen Tools

Here’s what I use every time I make these:

• Mixing Bowls: One for the dry ingredients, one for the wet. Use medium and large sizes.
• Electric Mixer (Hand or Stand): Creams the butter and sugar easily. A whisk is okay, but requires more effort.
• Measuring Cups & Spoons: Essential for accuracy. Use the scoop-and-level method for flour.
• Spatula or Wooden Spoon: For gently folding in berries and chocolate.
• Parchment Paper: Keeps cookies from sticking and makes cleanup quick.
• Cookie Scoop (optional): Helps portion dough evenly. You can use a spoon if you don’t have one.
• Baking Sheets: Use light-colored sheets to prevent over-browning on the bottom.
• Cooling Rack: Letting cookies cool on a rack keeps the bottoms from getting soggy.

Ingredients for Gooey Raspberry White Chocolate Cookies

Let’s look closer at what goes into these cookies and why it matters:

• 1 cup (226g) Unsalted Butter, softened
  Butter adds flavor and fat, keeping the cookies rich and soft.
• 1 cup (200g) Granulated Sugar + 1 cup (200g) Brown Sugar
  Granulated sugar gives crisp edges; brown sugar adds chewiness and moisture.
• 2 Large Eggs
  Helps bind everything together and adds moisture.
• 1 tsp Vanilla Extract
  Enhances all the flavors, even the chocolate and fruit.
• 3 cups (360g) All-Purpose Flour
  Be sure to spoon and level your flour to avoid a dense cookie.
• 1 tsp Baking Soda + ½ tsp Baking Powder
  A combination that gives the right amount of lift without puffiness.
• ½ tsp Salt
  Just enough to balance the sweetness and deepen flavor.
• 1 cup (120g) Fresh Raspberries
  Use fresh, not frozen, to avoid sogginess and bleeding into the dough.
• 1 cup (180g) White Chocolate Chips + ½ cup (90g) White Chocolate Chunks
  Using both gives you smooth meltiness and bite-sized texture throughout.

Variations for Raspberry White Chocolate Cookies

This cookie recipe is flexible, and a few simple swaps or additions can make it your own:

• Use Freeze-Dried Raspberries: Want more raspberry flavor without the added moisture? Use crushed freeze-dried raspberries instead of fresh. They won’t bleed into the dough and add a tart, fruity crunch.
• Lemon Zest for Brightness: Add 1 teaspoon of fresh lemon zest to the dough to boost the tanginess and complement the berries.
• Swap the Chocolate: Not into white chocolate? Use milk chocolate chips or chopped dark chocolate instead for a richer cookie.
• Add Nuts: For crunch, fold in ½ cup chopped macadamia nuts or slivered almonds. They pair beautifully with both raspberries and white chocolate.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for proper structure.

How to Make Gooey Raspberry White Chocolate Cookies

Step-by-Step Instructions

1. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside. This step helps evenly distribute the leavening agents, which ensures the cookies bake with a soft, puffed texture.

2. Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with both sugars until light and fluffy. This takes about 2–3 minutes on medium speed. Proper creaming traps air, which makes your cookies tender and chewy.

3. Add Eggs and Vanilla

Crack in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. Your mixture should now be smooth and slightly thick.

4. Combine Dry and Wet Mixtures

Gradually mix the dry ingredients into the butter mixture on low speed until just combined. The dough will look thick—don’t overmix, or the cookies may turn out tough.

5. Fold in Chocolate and Raspberries

Use a spatula or wooden spoon to gently fold in the white chocolate chips and chunks. Then carefully fold in the raspberries. Try not to mash them—they should stay mostly whole to create little pockets of fruit in each cookie.

6. Chill the Dough

Cover the dough and place it in the fridge for at least 30 minutes. Chilling firms up the dough, preventing excess spreading and helping the flavors meld.

7. Preheat the Oven

Set your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.

8. Scoop and Bake

Scoop the chilled dough into 1.5- to 2-tablespoon portions (about the size of a golf ball). Place them about 2 inches apart on the prepared baking sheets.

Bake for 12–14 minutes, or until the edges are set and golden brown. The centers may look soft—that’s exactly what you want.

9. Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up slightly. Then transfer them to a wire rack to cool completely.

How to Serve Raspberry White Chocolate Cookies

These cookies are wonderful on their own, but here are a few ways to elevate the experience:

• Serve Warm: Slightly warm cookies highlight the gooey white chocolate—just microwave for 10 seconds before eating.
• With Ice Cream: Sandwich a scoop of vanilla or raspberry sorbet between two cookies for a quick dessert.
• With Tea or Coffee: The sweetness pairs beautifully with unsweetened black tea or lightly sweetened coffee.
• Holiday Gifting: Wrap a few in parchment paper and tie with string for a homemade gift.

Storing Gooey Raspberry White Chocolate Cookies

These cookies stay soft and flavorful for days when stored properly:

• At Room Temperature: Store in an airtight container for up to 4 days. Keep them in a cool spot to avoid melting the chocolate.
• In the Fridge: For longer freshness (especially in warmer weather), store cookies in the fridge for up to 1 week. Bring to room temp before serving.
• In the Freezer (Unbaked): Scoop and freeze the dough balls on a tray. Once solid, transfer to a freezer-safe bag for up to 2 months. Bake straight from frozen—just add 1-2 extra minutes to the bake time.
• In the Freezer (Baked): Freeze cooled cookies in a single layer, then store in an airtight container or freezer bag for up to 2 months.

Tips and Tricks for Success

• Don’t Overmix: Overworking the dough after adding flour can make the cookies tough instead of soft.
• Fold Raspberries Gently: A light touch keeps them from breaking and staining the dough too much.
• Use a Cookie Scoop: Keeps cookie size uniform, which helps them bake evenly.
• Watch the Bake Time: The cookies should look slightly underbaked in the center when you pull them out—they’ll finish setting as they cool.
• Cool on the Tray: Let cookies sit on the tray for 5 minutes after baking. This helps them finish baking without drying out.

Nutrition

Here’s an approximate nutrition breakdown per cookie (based on a 24-cookie batch):

Nutrient	Amount
Calories	220 kcal
Carbohydrates	29 g
Sugars	18 g
Fat	11 g
Saturated Fat	6 g
Protein	2 g
Fiber	1 g
Sodium	90 mg

Note: These are general estimates and may vary depending on exact ingredients used.

Gooey Raspberry White Chocolate Cookies FAQs

Can I use frozen raspberries instead of fresh?
It’s not recommended. Frozen raspberries tend to release too much moisture, which can make the cookies soggy and cause the dough to discolor.

What’s the best way to measure flour for cookies?
Use the spoon-and-level method: spoon flour into the measuring cup and level it off with a knife. Avoid packing it down, which can lead to dense cookies.

Can I skip chilling the dough?
Technically, yes—but your cookies may spread too much. Chilling helps control shape and improves flavor.

How do I keep the raspberries from breaking apart?
Add them last and fold gently with a spatula. If any break, that’s okay—just try not to overmix.

Can I make the dough ahead of time?
Yes! Store it covered in the fridge for up to 48 hours. Or freeze portioned dough balls for up to 2 months.

Conclusion

These Gooey Raspberry White Chocolate Cookies are the kind of treat you’ll want to bake on repeat. They’re rich, soft, and fruity—just the right balance of indulgent and fresh. Whether you serve them warm from the oven or pack them up for a weekend snack, they’re guaranteed to make someone smile.

Every time I make these cookies, I’m reminded how simple ingredients can turn into something really special. And honestly? They never last more than a day or two in my kitchen.