Raspberry White Chocolate Cookie

These cake like cookies are filled with fresh raspberries, white chocolate, and jam!

Cookies or cake? Or both in one? Can you believe that these cookies are a combination of both? So soft and fluffy on the inside. These cookies make for the perfect treat for any occasion! Especially your cravings!

I made these cookies because I was craving a good raspberry cake. However with all the work of making a cake, I decided to make it in a cookie form. What makes these cookies stand out from the rest is the flour used. I used cake flour instead of all purpose flour for this recipe. Using cake flour makes the texture like cake. Soft in the inside and chewy on the outside. Cake flour is milled into a fine consistency. It makes a huge difference when it comes to baking. I always keep cake flour on hand whenever I bake anything!

There’s a few tips and pointers when baking these cookies!

  • Always refrigerate the dough for 15 minutes before forming the dough balls. The dough will be easier to work with before popping them in the oven.
  • Working with cake flour can be a bit tricky as it is not sturdy enough to stand on its own. Once you scooped the dough, roll ball gently on your palm. The consistency of the dough may feel sticky, which is completely normal when you’re using cake flour. Be sure to be patient when forming each dough ball!
  • You can use fresh or frozen raspberries for this recipe. If you’re using fresh raspberries make sure it’s completely dry after rinsing so the dough is not wet.


Cake flour – it’s easily accessible to buy cake flour at almost any local grocery store. The one I used is by Kings Aruther. I actually got it from Target. By all means you can use all purpose flour too for this recipe. Keep in mind the texture may change. Cake flour will make the cookies fluffy and soft in the inside.

Butter – make sure butter is room temperature. I used salted butter for this recipe. Salted butter is the perfect balance keeping your sweets nice and salty without over doing it.

Raspberry- fresh is always better. Just make sure to dry berries once rinsed.

White chocolate- white chocolate adds the perfect balance for this recipe. I feel like the only time I enjoy white chocolate is with raspberries. Perfect combo!

Eggs- make sure eggs are room temperature.

Raspberry Jam – this pulls all the flavor together. My favorite Raspberry Jam is by Bonnie Maman.

Brown sugar

White sugar

Baking powder

Vanilla extract

Scroll down below for specific directions on how to make these delicious soft cake like raspberries white chocolate cookies!

Let’s Bake

Making these cookies are really simple. With a few important steps you’ll have one delicious dessert to impress or satisfy your sweet tooth. Grab your favorite drink, turn your favorite tv show, and bite on to this amazing cookie!

In a small bowl you want to combine both sugar and butter. Use an electric mixer to beat both sugar and butter until light and fluffy. This should take 1-2 minutes. Next, combine dry ingredients together in a large bowl. Pour the sugar and butter mixture to the dry ingredients and slowly mix the ingredients together. Add the egg and vanilla extract.

Next, combine both white chocolate, raspberries, and raspberry jam. Put the hand mixer away, because you will FOLD the dough gently using a soft rubber spatula. Do not over mix the dough. Try your best not to break pieces of the raspberries as you’re folding the dough.

Lastly, use an ice cream scoop and scoop out balls of dough onto a lined parchment paper on a baking sheet. Bake for 10-12 minutes or until the edges are slightly golden. Remove from the oven and allow cookies to cool for at least 10 minutes before transferring them to a wire cooling rack to cool completely. This method is crucial because you don’t want to over bake your cookies in the oven, and the cookies will still cook in the inside as they are super hot out of the oven.

Raspberry White Chocolate Cookie

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Recipe by Dena Merhi Course: Birthday, Christmas, Dessert, Easter, Egg, Flour, Ingredients, Sugar, Thanksgiving, Valentine’s Day


Prep time


Cooking time






  • 2 1/2 cake flour sifted

  • 3/4 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup unsalted butter at room temperature

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 large egg

  • 1 tbsp raspberry jam

  • 1 tsp vanilla extract

  • 1/2 cup raspberries

  • 3/4 cup white chocolate


  • Preheat oven to 350° Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, sift the cake flour, baking soda, and salt. Set aside.
  • In a medium sized bowl, use an electric mixture to beat the butter and both sugars until light and fluffy for about 2 minutes. Add in the egg and vanilla together.
  • Slowly mix the flour mixture until combined.
  • Add in the raspberries, white chocolate, and raspberry jam. Gently fold the mixture together. Use a rubber spatula to do so.
  • Put the dough in the fridge to harden a bit for about 10-15 minutes.
  • Use an ice cream scoop or 1/4 tbsp to scoop out the cookie dough. Bake for 10-12 minutes or until the edges are slightly golden brown. Remove from the oven and all them to cool for 5-10 minutes before transferring them to a wire cooling rack.

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