Raspberry White Chocolate Cookies

Recipes

June 23, 2026

Soft, chewy, and bursting with sweet raspberries and creamy white chocolate, these cookies are the perfect treat for any occasion. Pick your own raspberries at Lyman to make them even better!

Ingredients

- 1 ¼ cup (156 g) all purpose flour
- 2 teaspoons (4 g) cornstarch
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) salt
- 8 tablespoons (112 g) unsalted butter - melted or browned
- ¾ cup (165 g) light brown sugar, packed
- 1 large egg - room temperature
- 1½ teaspoon (7 ml) pure vanilla extract
- ⅔ cup (120 g) white chocolate chips
- ⅔ cup (80 g) fresh raspberries - roughly chopped

Directions:

Preheat the oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside 1 ¼ cup all purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking soda, ½ teaspoon salt
In a large bowl, whisk melted butter with brown sugar until the mixture is combined. Add egg, then vanilla, and whisk again until smooth and fluffy. 8 tablespoons unsalted butter, ¾ cup light brown sugar, 1 large egg, 1½ teaspoon pure vanilla extract
Fold in dry ingredients gradually until dough comes together and is well combined. Fold in white chocolate chips until combined, then gently fold in raspberries. ⅔ cup white chocolate chips, ⅔ cup fresh raspberries
Use a small cookie scoop to place scoops of dough onto prepared baking sheet at least 2 inches apart.
Bake in a preheated oven for 10-13 minutes, or until tops of cookies are set and edges are golden brown. For soft cookies, be sure not to overbake.
Sprinkle with flaky sea salt, if desired. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Recipe source: https://cheneetoday.com/raspberry-white-chocolate-cookies/