These white chocolate and raspberry cookies are a spin on my viral raspberry lemonade cookies that took off with more than 25 million views when I first shared them. I kept the same soft, chewy texture and swapped in juicy raspberries and creamy white chocolate for a slightly sweeter twist. The dough is made with gluten-free flour, though you can substitute all-purpose flour if needed. They’re quick to make, bake up beautifully, and strike that perfect balance between chewy and soft.

A close-up of several raspberry cookies with white chocolate chips, showing a marbled pattern of red raspberry and golden cookie dough.

Normally, I go straight for the chocolate-heavy desserts, no hesitation. So when I first made these, I didn’t expect them to become such a standout. One bite in, though, and my entire thought process flipped.

These cookies are genuinely incredible. They're soft, chewy, and packed with tart raspberries and creamy white chocolate. I’ve shared them with friends, family, and neighbors, and the reaction has been unanimous: they’re always a hit!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Don’t stop here if you're a fan of fruity treats! These bakery-style blackberry muffins are soft, juicy, and loaded with berries, while my blueberry cream cheese muffins with a rich, tangy swirl feel extra special without being fussy. And when you’re craving something a little nostalgic, these flaky homemade blueberry pop tarts hit that sweet, jammy spot every single time.

White Chocolate & Raspberry Cookies Ingredients

This cookie dough starts with butter and sugar for a soft, chewy base, plus an egg and vanilla for richness. A splash of fresh orange juice adds brightness and pairs perfectly with the raspberries. I use a gluten-free 1:1 flour, but all-purpose flour works just as well. Frozen raspberries keep the dough from getting too wet, while white chocolate chips melt into creamy pockets throughout each cookie.

How to Make Easy White Chocolate Raspberry Cookies

A close-up view of cookie dough being mixed in a stand mixer with a metal paddle attachment. The dough is creamy and light yellow, and the mixing bowl is partially visible. — **Step 1** : Creamy together the butter and sugar.

Close-up of thick, yellowish batter being mixed by a stand mixer with a paddle attachment. The texture is slightly grainy, and the mixer bowl and part of the mixer are visible. — **Step 2** : Add the egg, vanilla, and orange juice.

A clear glass bowl filled with frozen raspberries sits on a beige surface. The raspberries are bright red and covered with a light layer of frost. — **Step 3** : Break up the raspberries into smaller pieces.

Close-up of cookie dough mixed with bright red raspberries and white chocolate chips, showing a chunky and colorful texture. — **Step 4** : Fold in the dry ingredients, white chocolate, and raspberries until just combined.

A scoop of cookie dough with red and yellow swirls sits on a parchment-lined baking sheet. — **Step 5** : Scoop the dough onto a baking sheet.

Close-up of cookies with a marbled appearance, featuring white chocolate chips and vibrant red raspberry swirls throughout the golden-brown dough. — **Step 6** : Bake until golden brown, cool, and enjoy!

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe

Chewy White Chocolate Raspberry Cookies

These white chocolate raspberry cookies are soft, chewy, and loaded with tart raspberries and creamy white chocolate. They come together fast and bake in under 20 minutes!

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Prep Time: 10

Cook Time: 14

Total Time: 24

Servings: Cookies

Calories: 112kcal

Author: Ansley Beutler

Ingredients

½ cup butter - use dairy free if needed
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon orange juice - approx. ¼ orange
1 ½ cup gluten free 1:1 flour - or all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon sea salt
⅔ cup raspberries - frozen and broken into smaller pieces
½ cup white chocolate chips
Coarse sugar - optional

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Instructions

In a large bowl, beat together the butter and sugar until creamy. Add the egg, vanilla extract, and orange juice to the bowl and mix to incorporate.
½ cup butter - use dairy free if needed, 1 cup sugar, 1 egg, 1 teaspoon vanilla extract, 1 tablespoon orange juice - approx. ¼ orange
Fold the gluten free flour, baking powder, baking soda, and sea salt into the batter until there the flour is almost all incorporated.
1 ½ cup gluten free 1:1 flour - or all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon sea salt
If your frozen raspberries are still in their full shape, break them up gently with your hands into smaller pieces and add them to the bowl. Gently fold the raspberries and white chocolate chips into the dough with only a few folds. Try not to overmix the dough, you want little swirls of pink raspberry dough. Preheat the oven to 350 F while the dough is chilling.
⅔ cup raspberries - frozen and broken into smaller pieces, ½ cup white chocolate chips
Use a large cookie scoop, if baking large cookies, to scoop the dough onto a baking sheet lined with parchment paper. Bake the cookies in the oven for 14 - 16 minutes until the edges are puffed up and golden brown. Let the cookies cool completely before transferring them to a cooling rack. Sprinkle with coarse sugar if desired and enjoy!
Coarse sugar - optional