Raspberry White Chocolate Cookies Ultimate Jumbo Recipe

Tired of flat, boring cookies that taste like cardboard and crumble before they even reach your mouth? I’m Simon, and I still remember the afternoon in my grandmother’s kitchen when she taught me that the secret to unforgettable cookies isn’t just following a recipe it’s understanding how ingredients work together. These Raspberry White Chocolate Cookies are the result of years of experimentation, countless taste tests, and Megan Carter’s pastry genius transforming a simple idea into pure magic.

These Ultimate Jumbo Raspberry White Chocolate Cookies deliver bakery-quality results with thick, chewy centers, crispy golden edges, and the perfect balance of tart raspberries and creamy white chocolate in every bite. They’re jumbo-sized, which means each cookie is a generous 4-5 inches of pure indulgence. Megan has perfected this recipe through dozens of iterations we’ve tested different flours, butter temperatures, and baking times to create what we believe is the definitive version.

In this comprehensive guide, you’ll discover the science behind achieving that perfect texture, ingredient selection tips that make or break your cookies, foolproof techniques for consistent results every time, and creative variations to suit any taste or occasion. Whether you’re a baking novice or a seasoned pro, you’ll find insights that elevate your cookie game.

Why This Raspberry White Chocolate Cookies Recipe Works

This recipe has become legendary among our recipe testers, and here’s exactly why it delivers consistently spectacular results:

• Perfect texture balance: The combination of melted and softened butter creates cookies with crispy edges and thick, chewy centers that stay soft for days
• Jumbo size means better ratio: Larger cookies allow for the ideal distribution of raspberries and white chocolate throughout, ensuring every bite is flavorful
• Tart meets sweet: Fresh or freeze-dried raspberries provide a tangy counterpoint to the creamy sweetness of white chocolate
• Chilling is mandatory: A 2-hour rest in the refrigerator allows the dough to hydrate properly, resulting in thicker cookies that don’t spread too thin
• Brown butter option: For those who want to take it to the next level, browning the butter adds a nutty, caramelized depth
• Freezer-friendly dough: Make a double batch and freeze portioned dough balls for fresh-baked cookies anytime you crave them

Choosing the Right Ingredients for Raspberry White Chocolate Cookies

The quality of your ingredients directly impacts your final results here’s what you need to know.

Best Chocolate for This Recipe

Not all white chocolate is created equal. Look for real white chocolate that lists cocoa butter as the first ingredient, not palm oil or other vegetable fats. My top recommendations are Ghirardelli White Chocolate Chips, Guittard White Chocolate Wafers, or Lindt White Chocolate broken into chunks.

Avoid “white baking chips” or “vanilla chips” these are often made with artificial ingredients and lack the creamy, buttery flavor of authentic white chocolate. The higher cocoa butter content (at least 20%) creates those beautiful melty pockets in your cookies.

For jumbo cookies, I prefer using a combination of white chocolate chips and hand-chopped chunks. The chips provide consistency, while the chunks create dramatic melty pools that look stunning in photos (Olivia taught me that trick!).

Raspberry Selection and Buying Tips

You have three excellent options for raspberries in these cookies:

Fresh raspberries: Beautiful and flavorful but can add moisture that affects texture. If using fresh, gently fold them in last and accept that some will break down during mixing. Freeze the dough for 30 minutes before baking to help them hold their shape.

Freeze-dried raspberries (my preference): These provide concentrated raspberry flavor without excess moisture. Crush them slightly for a powder mixed throughout, or leave them whole for bursts of tartness. Trader Joe’s and most grocery stores carry them in the dried fruit section.

Frozen raspberries: Not recommended unless you thaw and drain them completely first, then pat dry with paper towels. Even then, they add too much moisture for my liking.

Substitutions for Raspberry White Chocolate Cookies

• Can’t find white chocolate? Use dark chocolate or milk chocolate chips, though the flavor profile changes significantly (try our Dark Chocolate Raspberry Cookies variation)
• Raspberry alternatives: Strawberries (freeze-dried work best), blackberries, or dried cranberries
• Dairy-free: Use plant-based butter (Earth Balance sticks work well) and dairy-free white chocolate chips
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend like Bob’s Red Mill or King Arthur Measure for Measure

Ingredients & Prep for Raspberry White Chocolate Cookies

Cookie Dough Essentials

Dry Ingredients:

• 2¾ cups all-purpose flour (344g) – spoon and level, don’t scoop
• 1 teaspoon baking soda
• ½ teaspoon baking powder (for extra lift)
• 1 teaspoon fine sea salt
• ½ teaspoon cream of tartar (secret ingredient for chewiness)

Wet Ingredients:

• 1 cup unsalted butter (226g), melted and slightly cooled
• 1 cup packed light brown sugar (200g)
• ½ cup granulated white sugar (100g)
• 2 large eggs, room temperature -2 teaspoons pure vanilla extract
• 1 teaspoon almond extract (optional but enhances berry flavor)

Mix-ins:

• 1½ cups white chocolate chips or chunks (270g)
• 1 cup freeze-dried raspberries, slightly crushed (or ¾ cup fresh raspberries)
• Optional: 2 tablespoons raspberry powder for extra color and flavor

Preparation Steps Before Mixing

Butter preparation: Melt butter completely and let it cool for 10 minutes. It should be warm but not hot—around 90-100°F. If the butter is too hot, it will cook the eggs when mixed.

Egg temperature matters: Take eggs out of the refrigerator 30 minutes before baking. Room temperature eggs incorporate better and create a smoother dough. In a hurry? Place whole eggs in a bowl of warm water for 5 minutes.

Flour measuring technique: This is critical! Never scoop flour directly with your measuring cup. Instead, fluff the flour in its container with a spoon, then spoon it into your measuring cup and level off with a knife. This prevents over-packing and dense cookies.

Mise en place: Before starting, measure all ingredients and arrange them in order of use. Megan swears this prevents mistakes and makes the mixing process smoother.

Pantry Staples You’ll Need

• High-quality vanilla extract: Pure vanilla, not imitation. The flavor difference is noticeable
• Fresh baking soda and powder: Check expiration dates old leaveners mean flat cookies
• Fine sea salt: Enhances all the other flavors without making cookies taste salty
• Cream of tartar: Creates a tender crumb and that signature chewy texture
• Parchment paper or silicone baking mats: Prevents sticking and promotes even browning

Step-by-Step Baking Instructions for Raspberry White Chocolate Cookies

Pre-Baking Prep for Raspberry White Chocolate Cookies

1. Chill your mixing bowl: Place it in the freezer for 10 minutes before starting. This helps prevent the butter from warming up too much during mixing.
2. Line your baking sheets: Use parchment paper or silicone mats. Never use wax paper (it will smoke) or unlined sheets (cookies will stick and brown unevenly).
3. Position oven racks: Place one rack in the center and one in the upper third of your oven. You’ll bake one sheet at a time for the most even results.
4. Prepare raspberry garnish (optional): Reserve about ¼ cup of white chocolate chips and a few whole freeze-dried raspberries to press into the tops of cookies before baking for a professional bakery look.
5. Room temperature check: Ensure eggs and any other refrigerated ingredients have come to room temperature.

Mixing Method for Raspberry White Chocolate Cookies

Step 1: Combine dry ingredients (5 minutes) In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cream of tartar. Whisk for 30 seconds to ensure even distribution. Set aside.

Step 2: Cream butter and sugars (3-4 minutes) In the chilled mixing bowl, combine melted butter, brown sugar, and white sugar. Using an electric mixer on medium speed, beat for 2-3 minutes until the mixture is smooth, lighter in color, and slightly fluffy. The sugar should be mostly dissolved—you’ll still see some texture, but it shouldn’t feel gritty.

Step 3: Add eggs and extracts (2 minutes) Add eggs one at a time, beating well after each addition (about 30 seconds each). Scrape down the sides of the bowl. Add vanilla and almond extract, mixing until just combined. The mixture should look smooth and glossy.

Step 4: Incorporate dry ingredients (1-2 minutes) With the mixer on low speed, gradually add the flour mixture in three additions. Mix until just combined after each addition—you should still see a few flour streaks. Stop mixing when about 90% incorporated. Over-mixing develops gluten, resulting in tough, cakey cookies.

Step 5: Fold in mix-ins (2 minutes) Using a sturdy spatula, gently fold in white chocolate chips and raspberries by hand. This final mixing also ensures the flour is fully incorporated without over-working the dough. The dough will be thick, soft, and slightly sticky.

Chilling for Raspberry White Chocolate Cookies

Critical step: DO NOT SKIP! Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 72 hours. This rest period is essential because:

• Flour hydrates fully, creating better texture
• Butter solidifies, preventing excessive spreading
• Flavors meld and deepen
• Dough becomes easier to portion

For the absolute best results, Megan recommends a 24-hour chill. I know it requires patience, but the difference is remarkable.

Baking Method for Raspberry White Chocolate Cookies

Preheat: 15 minutes before baking, preheat oven to 350°F (175°C). This ensures the oven reaches true temperature.

Portion the dough: Using a large cookie scoop (3-4 tablespoons or ¼ cup), portion dough into balls. For true jumbo cookies, each should weigh about 3-3.5 ounces (85-100g). Roll them between your palms to create smooth spheres.

Spacing: Place only 6 cookie dough balls per standard baking sheet, leaving at least 3 inches between each. These spread significantly!

Optional press: Gently press a few extra white chocolate chips and raspberries into the top of each dough ball for Instagram-worthy appearance.

Bake time: 12-15 minutes, rotating the pan halfway through. Here’s what to look for:

• Edges should be set and lightly golden
• Centers will look slightly underdone and puffy
• Cookies will continue baking on the hot pan after removal

The bang method (Megan’s secret): At the 10-minute mark, open the oven and sharply rap the baking sheet on the oven rack 2-3 times. This creates those beautiful ripples and helps cookies settle into a perfect shape.

Doneness Check for Raspberry White Chocolate Cookies

Unlike meat, cookies don’t have an internal temperature test. Instead, look for these visual cues:

• Edges: Golden brown and set
• Centers: Still look soft, slightly glossy, and pale—they should NOT look fully baked
• Lift test: Gently lift one edge with a spatula. If the cookie holds together and doesn’t feel liquidy underneath, it’s done
• Time: Set a timer for 12 minutes for your first batch, then adjust based on results

Remember: Cookies continue baking from residual heat after removal. Slightly underbaked cookies = chewy perfection. Fully baked-looking cookies = crunchy disappointment.

Cooling for Raspberry White Chocolate Cookies

Immediate cooling: Let cookies rest on the baking sheet for 5 minutes. They’re too soft to move immediately and will break. During this time, they’ll firm up and finish cooking from the pan’s heat.

Transfer: After 5 minutes, use a thin spatula to carefully transfer cookies to a wire cooling rack. Cool for at least 15 minutes before eating (I know, it’s torture!).

Why cooling matters: This final rest allows the cookies to set to their ideal texture—crispy edges with soft, chewy centers. Eating them too soon means they’ll fall apart, and you won’t experience the full flavor development.

Pro Tips for Perfect Raspberry White Chocolate Cookies

Avoiding Flat, Spread-Out Cookies

Flat cookies are the number one complaint we hear, and it’s almost always due to one of these issues:

• Insufficient chilling: Dough MUST be cold when it hits the oven. If you’ve portioned all your dough balls, stick the baking sheet in the fridge for 10 minutes before baking.
• Warm baking sheets: Never place dough on a warm sheet from a previous batch. Let sheets cool completely or rotate between 2-3 sheets.
• Too much butter: Measure carefully. Even an extra tablespoon can cause spreading.
• Old leaveners: Baking soda and powder lose potency. If yours are over 6 months old, replace them.
• Oven temperature: Use an oven thermometer. Many ovens run 25°F cooler than the dial indicates.

Avoiding Dense, Cakey Cookies

On the opposite end, sometimes cookies turn out thick but cakey rather than chewy:

• Over-mixing: Mix just until ingredients are combined. Those last few flour streaks will disappear with hand folding.
• Too much flour: Measure by spooning and leveling, not scooping.
• Eggs too cold: Cold eggs don’t emulsify properly with butter.
• Overbaking: Remove cookies when centers look underdone.

Essential Tool Recommendations for Raspberry White Chocolate Cookies

• Digital kitchen scale: The single best investment for consistent baking. Measuring by weight (grams) eliminates variables.
• Large cookie scoop (3-4 tablespoon capacity): Creates uniform cookies that bake evenly.
• Silicone baking mats: Reusable, non-stick, and promote even browning. Silpat is the gold standard.
• Oven thermometer: Know your true oven temperature.
• Stand mixer or hand mixer: Makes mixing easier, though you can do it by hand.
• Wire cooling racks: Essential for proper cooling and preventing soggy bottoms.

Storage & Reheating Raspberry White Chocolate Cookies

Room temperature storage: Store in an airtight container with a piece of bread (sounds weird, but the cookies absorb moisture from the bread and stay soft). They’ll keep for 5-7 days.

Refrigerator: Not recommended unless your kitchen is very hot. Cold cookies lose their ideal texture.

Freezing baked cookies: Layer between parchment paper in an airtight container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes, or warm in a 300°F oven for 5 minutes to refresh.

Freezing unbaked dough (my favorite method): Portion dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time. This means fresh-baked cookies anytime!

Reheating: Microwave for 8-10 seconds for that just-baked softness, or warm in a 300°F oven for 5 minutes.

Flavor Variations for Raspberry White Chocolate Cookies

Dark Chocolate Raspberry White Chocolate Cookies

Replace half the white chocolate chips with dark chocolate (60-70% cacao). The combination of dark and white chocolate with tart raspberries creates a sophisticated, less-sweet version. Add 1 tablespoon cocoa powder to the dry ingredients for deeper chocolate flavor.

Lemon Raspberry White Chocolate Cookies

Add 2 teaspoons lemon zest to the dough and replace almond extract with lemon extract. The citrus brightens the raspberries and cuts through the white chocolate’s sweetness. Finish with a light lemon glaze: 1 cup powdered sugar + 2 tablespoons lemon juice.

Brown Butter Raspberry White Chocolate Cookies

Brown your butter before starting: Melt butter in a saucepan over medium heat, stirring constantly until it turns amber and smells nutty (about 5-7 minutes). Let it cool completely, then refrigerate until solidified before using. This adds a caramel-like depth that’s absolutely divine.

Triple Berry White Chocolate Cookies

Use ⅓ cup each of freeze-dried raspberries, strawberries, and blueberries for a mixed berry explosion. The color is stunning with pink, red, and blue throughout.

Vegan Raspberry White Chocolate Cookies

• Replace butter with vegan butter sticks (not margarine)
• Use 2 “flax eggs” (2 tablespoons ground flaxseed + 6 tablespoons water, mixed and left to gel for 10 minutes)
• Use dairy-free white chocolate chips (Enjoy Life brand)
• Results are slightly less chewy but still delicious

Gluten-Free Raspberry White Chocolate Cookies

Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum (if your blend doesn’t include it). Chill dough for 4 hours minimum. Texture will be slightly more crumbly but still excellent.

Flavor Variations Comparison Table

Serving Suggestions for Raspberry White Chocolate Cookies

These jumbo cookies are substantial enough to serve as dessert on their own, but here are ways to elevate them:

Classic presentations:

• With milk: Ice-cold whole milk or plant-based alternatives
• Ice cream sandwich: Slightly warm cookies with vanilla bean or raspberry ice cream
• Cookie platter: Arrange with our Classic Chocolate Chip Cookies and Oatmeal Raisin Cookies for variety

Elevated serving ideas:

• À la mode: Serve warm with a scoop of vanilla ice cream and fresh raspberries
• Cookie crumble parfait: Break cookies into chunks and layer with whipped cream and fresh berries
• Coffee pairing: These pair beautifully with espresso, cappuccino, or a light roast coffee

Beverage pairings:

• Coffee: Medium roast to complement the sweetness
• Tea: Earl Grey or raspberry tea echo the berry notes
• Milk: Classic whole milk or almond milk
• Dessert drink: Hot chocolate with raspberry syrup

Gift presentation (Olivia’s tips): Package cookies in clear cellophane bags tied with ribbon, or stack in decorative tins lined with parchment paper. They make gorgeous gifts for teachers, neighbors, or hostess presents. Include a card with reheating instructions.

Party serving: Arrange on a rustic wooden board with fresh raspberries scattered around, dust with powdered sugar, and add sprigs of fresh mint for a stunning dessert table centerpiece.

FAQs About Raspberry White Chocolate Cookies

Can I use frozen cookie dough for Raspberry White Chocolate Cookies?

Absolutely! In fact, freezing portioned cookie dough is one of my favorite meal-prep strategies. Portion the chilled dough into balls, freeze them on a baking sheet until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. Bake directly from frozen at the same temperature, adding 2-3 minutes to the baking time. No thawing required!

Why are my Raspberry White Chocolate Cookies flat and spread out?

This is almost always a chilling issue. The dough must be thoroughly chilled before baking—at least 2 hours, preferably overnight. Other causes include: too-warm butter when mixing, measuring flour by scooping (which under-measures), old baking soda that’s lost its power, or your oven running too cool. Use an oven thermometer to verify your oven’s true temperature.

Can I make these Raspberry White Chocolate Cookies without almond extract?

Yes! Almond extract is optional and simply enhances the berry flavor with a subtle nuttiness. If you omit it, increase vanilla extract to 1 tablespoon total. The cookies will still be delicious—the almond is just an extra layer of complexity.

How do I prevent the raspberries from turning the dough pink?

Use freeze-dried raspberries instead of fresh, and fold them in gently at the very end. If using fresh raspberries, freeze them solid before adding to the dough, and handle them minimally. Some color bleeding is inevitable with fresh berries and actually creates a pretty marbled effect! If you want white dough with raspberry bursts, freeze-dried is your best option.

Are Raspberry White Chocolate Cookies safe during pregnancy?

Yes! These cookies contain no raw eggs in the final product (they’re fully baked) and no other ingredients of concern. The only consideration is if you’re eating raw cookie dough while making them—raw eggs and flour can carry bacteria. If you want to eat raw dough safely, use pasteurized eggs and heat-treated flour.

Can I make smaller cookies instead of jumbo?

Definitely! Use a smaller scoop (1-2 tablespoons) and reduce baking time to 9-11 minutes. You’ll get about 36-40 regular-sized cookies from this recipe instead of 16-18 jumbo ones. The texture ratio changes slightly—smaller cookies have more edge-to-center ratio, so they’re crispier overall.

What if I don’t have cream of tartar for my Raspberry White Chocolate Cookies?

You can omit it, though it does help create that signature chewy texture. As a substitute, add an extra ½ teaspoon of baking powder. The cookies will still turn out well, just slightly less tangy and chewy.

How do I know when Raspberry White Chocolate Cookies are done?

The edges should be golden brown and set, while the centers still look slightly underdone and puffy. They’ll seem too soft when you first remove them that’s perfect! They continue cooking on the hot pan for 5 minutes after removal. If you wait until they look “done” in the oven, they’ll be overbaked once cooled.

Can I add more raspberries to these Raspberry White Chocolate Cookies?

You can increase raspberries to 1½ cups if using freeze-dried, but I don’t recommend more fresh berries as they add too much moisture and make the dough sticky. More freeze-dried raspberries means more intense fruit flavor just crush them slightly so they distribute evenly.

Conclusion

There’s something magical about pulling a tray of these Ultimate Jumbo Raspberry White Chocolate Cookies from the oven—the way the white chocolate creates glossy pools, the tart raspberry aroma mixing with buttery sweetness, and those perfectly crisp golden edges giving way to thick, chewy centers. Megan and I have poured countless hours into perfecting this recipe, testing every variable until we created what we truly believe is the ultimate version.

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Raspberry White Chocolate Cookies Ultimate Jumbo Recipe

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• Author: Simon
• Total Time: 155
• Yield: 16 1x
• Diet: Vegetarian

Print Recipe

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Description

Thick, chewy jumbo cookies loaded with tart raspberries and creamy white chocolate. These bakery-style treats feature crispy golden edges and soft centers that stay fresh for days. Perfect for cookie lovers who want impressive size and incredible flavor!

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Ingredients

Scale 1x2x3x

2¾ cups all-purpose flour (344g), spooned and leveled

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon fine sea salt

½ teaspoon cream of tartar

1 cup unsalted butter (226g), melted and cooled

1 cup packed light brown sugar (200g)

½ cup granulated sugar (100g)

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1 teaspoon almond extract (optional)

1½ cups white chocolate chips or chunks (270g)

1 cup freeze-dried raspberries, slightly crushed

Optional: 2 tablespoons raspberry powder for extra color

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Instructions

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cream of tartar. Set aside.

2. Melt butter and let cool for 10 minutes until warm but not hot (90-100°F).

3. In a large mixing bowl, beat melted butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until smooth and lighter in color.

4. Add eggs one at a time, beating well after each addition (about 30 seconds each). Add vanilla and almond extract, mixing until just combined.

5. With mixer on low speed, gradually add flour mixture in three additions, mixing until just combined after each. Stop when about 90% incorporated—you should still see a few flour streaks.

6. Using a spatula, gently fold in white chocolate chips and raspberries by hand until evenly distributed and flour is fully incorporated.

7. Cover bowl with plastic wrap and refrigerate for at least 2 hours, or up to 72 hours. For best results, chill 24 hours.

8. When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

9. Using a large cookie scoop (3-4 tablespoons), portion dough into balls weighing about 3-3.5 ounces (85-100g) each. Roll between palms to smooth.

10. Place 6 cookie dough balls per baking sheet, leaving at least 3 inches between each. Gently press extra white chocolate chips and raspberries into tops if desired.

11. Bake for 12-15 minutes, rotating pan halfway through. At the 10-minute mark, sharply rap baking sheet on oven rack 2-3 times to create ripples.

12. Remove when edges are golden and set but centers still look slightly underdone and puffy.

13. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack. Cool for at least 15 minutes before serving.

Notes

CHILLING IS MANDATORY: Do not skip the 2-hour minimum chill time. Dough can be refrigerated up to 72 hours or frozen for up to 3 months.

Measure flour by spooning into measuring cup and leveling off—never scoop directly from bag.

Cookies continue baking on the hot pan after removal, so slightly underbaked = perfect final texture.

For smaller cookies, use 1-2 tablespoon scoop and reduce baking time to 9-11 minutes.

Store in airtight container with a slice of bread to keep cookies soft for 5-7 days.

Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.

Use real white chocolate (with cocoa butter), not white baking chips.

Freeze-dried raspberries provide best results without excess moisture.

Brown butter variation: Brown the butter before using for nutty, caramelized flavor.

• Prep Time: 20
• Cook Time: 15
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 285
• Sugar: 22
• Sodium: 195
• Fat: 15
• Saturated Fat: 9
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 1
• Protein: 3
• Cholesterol: 45

Keywords: raspberry white chocolate cookies, jumbo cookies, bakery style cookies, chewy cookies, freeze dried raspberry cookies