White Chocolate Raspberry Cookies

If you don’t remember, my husband LOVES cookies so much. You can check out my perfect chocolate chip cookies recipe here. I created and perfected that recipe when we were newlyweds and it’s my usual go-to. We also love these Banoffee cookies and Texas Cowboy Cookies.

Although I make a ton of homemade cookies, we also love hitting up the local cookie shops. In fact, I may have purchased a refillable tin at our favorite Chip cookies last year, and Tim may have used all of his “fun money” budget each month to refill the tin with his favorite cookies.

When we are up in Salt Lake, we love to visit Goodly Cookie, among some other cookies places. Seriously, my husband loves cookies. Anyways, Goodly’s white chocolate raspberry cookies are my FAVORITE. When I was eating them last time, I vowed I would recreate it. So I did, and let me tell you, I nailed it on the first try.

These at-home cookie shop cookies are thick with the most perfect balance of tart raspberries and sweet white chocolate. Yes, I’m tooting my own horn. So save yourself some money, and instead of going out and spending $15-$20 on cookie shop cookies, make your own at home!

The great thing about these, is you can freeze the dough balls and pull one out in the evening around dinner time to let it thaw a bit at room temperature and then bake it up once all of the kids are in bed. Fresh cookies with little effort. Yes, please! Or if you prefer, you can freeze the cookies once they are fully cooked. We tend to follow this method so I don’t have to turn the oven on in the evening, especially in the hot summer months.

These come together quicker than running to your favorite cookie shop or even faster than that Door Dasher can make it to your door. So go find your freeze-dried raspberries and cake flour and get baking. I have the best luck purchasing freeze dried fruit at Target and Trader Joe’s. You can also purchase a small bag on Amazon.

White Chocolate Raspberry Cookies

Serving Size:
8 large cookies
25 minutes


  • 1 stick salted butter, cold 
  • ½ cup brown sugar 
  • ¼ cup granulated sugar 
  • 1 egg 
  • 1 egg yolk 
  • 1 tsp. vanilla 
  • 1 cup freeze dried raspberries 
  • ½ tsp. salt 
  • ½ tsp. baking powder 
  • ½ tsp. baking soda 
  • ¾ cup cake flour 
  • 1 ¼ cup all-purpose flour 
  • 1 ½ cups white chocolate chips


  1. Preheat the oven to  400 degrees. Cut the butter into one inch squares and place in the bowl of an electric mixer. MIx on high for 1 minute with both sugars. There should be no visible chunks of butter. Add in vanilla and eggs. Mix briefly until everything has just come together. Add in the freeze dried raspberries and give it a quick 10 second mix. The mixer will break the berries into smaller pieces, and that’s perfect. Then let the batter rest for about 2 minutes while you measure out your dry ingredients. This will allow the raspberries to moisten up a bit before adding the dry ingredients. 
  2. Add in the salt, baking soda, and baking powder. Mix until combined. Finally, add in both flours and mix until a dough is formed, about 1 minute. Add in the white chocolate chips and mix until the chips are evenly distributed. 
  3. Scoop dough with a large cookie scoop, makes about 8 cookies. Bake 4 cookies at a time for 10 minutes. Let the cookies cool for 15-20 minutes so the inside of the cookie can set. 

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