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raspberry and white chocolate chip cookies on a plate
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4.89 from 9 votes

Raspberry and White Chocolate Chip Cookies

A delicious variation on the classic choc-chip cookie. Raspberry and white chocolate chip cookies are quick and easy to make and taste divine.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Cuisine: American
Keyword: biscuits, cookies
Servings: 18 large cookies
Calories: 128kcal


  • 150 g butter softened (5oz)
  • 150 g golden caster sugar (5oz)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 100 g white chocolate chips (4oz)
  • 3 tablespoon freeze-dried raspberries
  • 200 g plain flour (7oz)
  • 1 teaspoon baking powder


  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Line or lightly grease two baking sheets.
  • Beat the butter and sugar together until pale and fluffy. Beat in the egg followed by the vanillla extract.
  • Add the white chocolate chips and raspberries and beat to combine. Sift in the flour and baking powder and beat until well combined.
  • Place round tablespoons of the mixture onto the baking sheets, leaving plenty of space around each one for them to spread. Flatten each one slightly with the back of a spoon.
  • Bake for 10 – 12 minutes until pale golden.  Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.


two large baking sheets
In an airtight container for up to 1 week. Freeze for up to 2 months


Serving: 1cookie | Calories: 128kcal