There’s something magical about the combination of sweet white chocolate and tart, juicy raspberries. When baked into thick, soft cookies, that contrast becomes absolutely irresistible. These Soft White Chocolate Raspberry Cookies are everything a cookie should be: tender in the center, lightly crisp on the edges, and packed with creamy white chocolate chunks and bright pops of raspberry in every bite.

If you’re searching for a bakery-style cookie recipe that feels fancy but is actually easy to make at home, you’re in the right place. These cookies are perfect for Valentine’s Day, baby showers, brunch tables, bake sales, holiday trays, or simply because you’re craving something soft, fruity, and indulgent.

This recipe is completely original, tested for texture and flavor balance, and optimized to give you cookies that stay soft for days.

Why You’ll Love These Cookies

Soft and chewy texture that stays tender
Balanced sweetness from white chocolate and raspberries
Beautiful bakery look with pink berry swirls
Easy to make with simple pantry ingredients
Perfect for gifting, parties, and dessert tables

These cookies are not flat or dry—they’re thick, plush, and loaded with flavor.

Ingredients

Use quality ingredients for best results. Fresh or frozen raspberries both work!

2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
1 large egg
1 large egg yolk
1 ½ teaspoons vanilla extract
1 tablespoon cornstarch (for softness)
1 cup white chocolate chunks or chips
¾ cup fresh raspberries (or frozen, not thawed)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cornstarch. Set aside.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Beat in the egg, egg yolk, and vanilla extract until smooth.
Gradually mix in dry ingredients until just combined. Do not overmix.
Gently fold in white chocolate chunks.
Very carefully fold in raspberries, keeping some pieces chunky for visible swirls.
Scoop dough into 2-tablespoon-sized balls and place 2 inches apart on baking sheets.
Bake for 11–13 minutes, until edges are set but centers are still soft.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack.

Pro Tips for Perfect Cookies

Don’t overmix once the flour is added—this keeps cookies soft.
Chill the dough 20–30 minutes if your kitchen is warm.
Use white chocolate chunks, not bars, for better melt.
Slightly underbake for that bakery-soft center.

Variations

Lemon Raspberry White Chocolate Cookies: Add 1 tsp lemon zest
Almond Version: Replace vanilla with almond extract
Gluten-Free: Use 1:1 gluten-free flour blend

Serving Suggestions

Serve these cookies with:

A glass of cold milk
Hot coffee or vanilla latte
Strawberry tea or raspberry lemonade

They’re also perfect for gifting in boxes or wrapping in parchment with twine.

Fun Baking Fact

White chocolate isn’t technically chocolate—it contains cocoa butter, not cocoa solids. That’s why it pairs beautifully with tart fruits like raspberries!

These Soft White Chocolate Raspberry Cookies will quickly become your go-to fruity dessert cookie. They’re soft, pretty, and bursting with flavor in every bite.