White Chocolate Raspberry Cookies
Updated August 5, 2025
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
- Total Time
- 45 minutes (plus overnight resting)
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes (plus overnight resting)
- Rating
- Comments
- Read comments
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Ingredients
14 tablespoons/194 grams unsalted butter
1 ¾ cups/233 grams all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon kosher salt (such as Diamond Crystal) or scant ½ teaspoon fine salt
2 ounces/65 grams white chocolate, broken into pieces, plus 1 to 2 ounces for topping
1 cup/23 grams freeze-dried raspberries, whole berries broken into smaller pieces, plus more for topping
1 cup/188 grams packed dark or light brown sugar
½ cup/95 grams granulated sugar
1 large egg plus 1 egg white, at room temperature
2 teaspoons vanilla bean paste or pure vanilla extract
Nutritional analysis per serving
50 grams carbs; 62 milligrams cholesterol; 375 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 1 gram fiber; 204 milligrams sodium; 4 grams protein; 32 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, cook the butter over medium heat, stirring occasionally, until blondish brown, 5 to 8 minutes. Transfer to a mixing bowl and let cool to room temperature.
- Step 2
In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt. Add the white chocolate and freeze-dried raspberries and, switching to a flexible spatula, stir to evenly distribute.
- Step 3
To the cooled butter, add both sugars, the egg and egg white and vanilla and whisk until very smooth and pale brown, at least 1 minute.
- Step 4
Add the dry ingredients to the wet ingredients, and stir just until combined. Scoop the dough into 8 to 10 even portions (90 to 125 grams each). You also can form smaller balls. Place the dough balls onto a large plate or quarter sheet pan. Cover with plastic wrap and refrigerate overnight and up to 24 hours.
- Step 5
When ready to bake, bring the cookie dough to room temperature. Line 2 to 3 baking sheets with parchment paper. Place the dough balls 3 inches apart (3 to 4 per sheet) and flatten each to an inch thickness with the palm of your hand.
- Step 6
Heat oven to 350 degrees, with a rack in the center.
- Step 7
Bake one pan at a time, rotating halfway through, until the cookies have browned slightly at the edges and look dry in the centers, 12 to 15 minutes. While they’re still hot, press a shard of white chocolate in the center of each cookie, then sprinkle with more crumbled freeze-dried raspberries. Let the cookies cool slightly before transferring to a wire rack to cool completely. The cooled cookies will keep fresh in an airtight container for up to 3 days.
Private Notes
Comments
Please don't clutter the comments with random opinions without even trying the recipe...it just makes more scrolling for people who are looking for actual helpful tips and techniques.
I’m obsessed with this cookie. The recipe is super easy to follow. I got my freeze dried raspberries from Trader Joe's. One bag is the approximate amount that you need for this recipe. This is definitely going to be a cookie recipe I will be using regularly, especially as gifts to my friends. I think this may be better than a chocolate chip cookie in my opinion. In terms of size of the cookie, I basically made them into medium sized balls (about an inch to an inch and a half diameter) and they were the perfect size. Crispy but also beautifully chewy. 10 out of 10!
Nope! I mean an inch thickness.
This is a great recipe. I made it exactly according to the directions the first time. Lovely. Today I went off recipe a bit. I used 3/4 cup of brown sugar, I put the freeze dried raspberries through a sieve to remove the seeds, and added 8 oz of chopped real white chocolate to the batter. Fabulous!
PLANT-BASED! I baked these this morning and OMG, they're delicious. If any fellow vegans out there are interested, it was simple to veganize. Instead of butter, I used the Country Crock Plant-Based avocado oil version. Because of the pea protein, you can brown the butter so that was a cool thing I learned! I used a flax egg for the egg (1 tbsp flax + 3 tbsp water). Skipped the extra raspberries because dough was still firm. Baked for 11 minutes and...Perfection!
PS I pressed the raspberries into the second batch that just came out of the oven. Totally spaced on the first batch (thought I was supposed to do it before they went in.) They definitely look prettier now.
Made them smaller to prevent tedious argument with small child as to why he wasn’t allowed a cookie the size of his head. Cut the sugar by 1/5th, baked 25-30gm balls for 10 mins. They had a crisp edge and a soft middle and I thought they were delightful.