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Best White Chocolate Raspberry Cookie Recipes


White Chocolate Raspberry Cookie Shopping Tips

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

White Chocolate Raspberry Cookie Cooking Tips

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.


20 Best White Chocolate Desserts

Unlike dark chocolate, which can be slightly bitter and very intense, these white chocolate desserts are sweet and creamy.

Since it doesn&rsquot contain any cocoa solids, white chocolate has a much different flavor profile, making it much more luscious and palatable to some people.

As far as desserts go, I don&rsquot think you can beat something with white chocolate.

As much as I love something rich and dark, it can be overwhelming in some cases.

With white chocolate, the other flavors can shine through, and raspberry is always a great choice, as is caramel!

Just because you&rsquore using white chocolate doesn&rsquot mean you can&rsquot have the same great desserts!

This list of 20 wonderful white chocolate desserts has everything from brownies to s&rsquomores!

So, what are you waiting for? Let&rsquos get baking!


Ingredients For Raspberry White Chocolate Chip Cookies

*See bottom of post for entire recipe in recipe card.

  • salted butter
  • granulated sugar
  • light brown sugar
  • large eggs
  • pure vanilla extract
  • almond extract
  • all-purpose flour
  • kosher salt
  • baking soda
  • baking powder
  • cream of tartar
  • Ghirardelli White Melts
  • Ghirardelli Dark Chocolate Melts
  • Raspberry Jam


  • 1 (15.25 ounce) package white cake mix
  • 1 (4-serving size) package instant vanilla pudding mix
  • 4 egg whites, at room temperature
  • 1 cup water
  • ½ cup vegetable oil
  • 5 ounces white chocolate, grated
  • 1 cup seedless raspberry preserves, divided
  • 6 ounces white chocolate, chopped
  • 1 (8 ounce) package cream cheese, at room temperature
  • 4 teaspoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 ½ cups sifted confectioners' sugar
  • ¼ cup fresh raspberries, or as needed
  • 1 tablespoon shaved white chocolate, or as needed

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of three 9-inch round cake pans. Cut waxed paper into three 9-inch disks and fit into the pans.

Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat using an electric mixer for 2 minutes. Fold in grated white chocolate. Pour batter evenly between the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 22 minutes. Let cool in the pans, 15 to 30 minutes. Turn out onto wire racks and let cool completely, about 30 minutes more.

Place 1 cake layer on a serving plate and spread 1/2 cup of raspberry preserves on top. Place second layer on top and spread remaining preserves. Place third layer on top.

Place white chocolate for frosting in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and allow to cool, about 10 minutes.

Blend cream cheese and butter together in a mixing bowl using an electric mixer. Add cooled chocolate and continue mixing add vanilla extract. Add powdered sugar slowly beat on medium speed until fluffy.

Frost the sides and top of the cooled cake and garnish with raspberries and shaved white chocolate. Refrigerate until ready to serve.


Ingredients for Disneyland&rsquos Raspberry White Chocolate Chip Cookies

  • 1/2 Cup Butter
  • 1/2 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Egg + 1 Egg Yolk
  • 1 Small Box White Chocolate Instant Pudding
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 1/4 Cups All-Purpose Flour
  • 3/4 Cup White Chocolate Chips
  • 3/4 Cup Milk or Semi-Sweet Chocolate Chips
  • 3-4 Tablespoons Seedless Raspberry Preserves

Helpful Kitchen Tools


Is There a Cake Flour Substitute I Can Use?

If you don&rsquot have cake flour on hand, you can make your own. Check out my post on How to Make Cake Flour for specific instructions.

Click HERE to save this recipe for Raspberry Cheesecake Cookies!


White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies with White Chocolate Chunks and Raspberries making Gooey, Chewy, and Delicious Cookies!

So, I realise that I am slightly Cookie Bar obsessed, and it kinda made me realise that I hadn’t baked actual cookies in a while. I made my Rolo Cookie Bars again recently for a youtube video, and I ADORE THEM SO MUCH, but I felt like I wanted an actual cookie and not the traybake version.

Luckily, I was in the mood for some baking and these were created and ohmydays they were dreamy. I used a very similar idea for the recipe as my Rolo Cookie Bars and Mini Egg Cookie Bars because I just adore how they work.

I changed the recipes up slightly, however, and wanted to make the cookie slightly thicker so that they didn’t spread. I often find with cookie recipes that don’t have cocoa powder in, the actual cookies can spread into thin awkward pancakes and its not pleasant.

Using the same base cookie recipe was alright, but adding in a little more plain flour, and swapping the sugars up slightly made them perfect. You need to have a chunky cookie in your life!! You can swap up the sugar if you want, but I love the mix of the light brown soft sugar, and the granulated.

I used Freeze Dried Raspberries in these the first time, as I just find it so incredibly easy. However, you can use fresh or frozen raspberries too! It does mean you have to deal with more moisture, but it can work well!!

You can use fresh raspberries, you just have to chop them up quite small, dry them with some kitchen towel, and expect your cookies to spread a little more. Working with frozen raspberries is actually sometimes easier because they don’t squish nearly as easily, giving you more time to work with them.

I find with the Freeze Dried Raspberries you can just whack them in and go straight to baking – but that’s up to you. I recommend using these freeze dried raspberries because the packet is so much bigger than the ones you can get in the supermarket. However, if you do want to buy from the supermarket I have bought them in Morissons, Sainsbury’s and Waitrose.

The best result for me (which is what is in the recipe) is a mix of white chocolate chips, frozen raspberries, and freeze dried raspberries. The best cookies ever come from this mix (which you can see in these photos) and I am in love! If you don’t want, or can’t use, freeze-dried raspberries, then use a total of 175g frozen raspberries.

I utterly adore the combination of Raspberry and White Chocolate, as the two flavours are just a marriage made in heaven. My White Chocolate & Raspberry Blondies demonstrate this, along with my extremely easy and simple Raspberry & White Chocolate Mousse recipe.

Honestly, the combination is one of my favourites, along with chocolate and orange, and mint chocolate! However, raspberry recipes always seem fresher to me! You can easily substitute any of my raspberry recipes with strawberry, and vice versa.

Along with changing the fruit up, you can also change the chocolate to milk, or dark – or anything else. It is entirely up to you! I personally use this white chocolate in all of my baking, but you can use any! If you’re a fan of Raspberry, this recipe is perfect for your cravings.. enjoy! x


White Chocolate and Raspberry Tart

Sift the flour and salt into a food processor. Add butter and whiz until the mixture resembles fine breadcrumbs. Add hazelnuts, sugar and just enough egg to bring the mixture together - use the pulse button to help you. Shape pastry into a disc, wrap in clingfilm and chill for 30min.

Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin. Prick all over. Cover with a large circle of baking parchment and top with baking beans. Chill until firm. Preheat the oven to 190°C (170ºC fan) mark 5.

Bake for 12-15min until the pastry has set. Remove beans and parchment and continue baking for 5-10min until the pastry is dry and slightly sandy to the touch. Cool in the tin on a wire rack.

Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water. Don't stir, otherwise the mixture will thicken into a sticky mess.

Remove bowl from pan and set aside to cool completely. Meanwhile, lightly whip the cream. Fold chocolate into the cream. Spoon the filling into the pastry case and chill. To serve, top with raspberries and dust with icing sugar.


The combination of raspberry and white chocolate is one of my favorites.

I am traditionally a Thanksgiving before Christmas kind of girl. I wait until the day after Thanksgiving to pull out my decorations and put up my tree. But when it comes to Christmas cookies, that is another story. I pretty much experiment with Christmas cookie recipes all year and the urge has been strong the last few weeks to try out a few new recipes. I couldn’t wait any longer!!

If you’ve been following along with the blog here for any length of time you know that I have a weakness for the white chocolate/raspberry combo. I just can’t seem to get enough of it. Although you could use any flavor of jam you like with these cookies my favorite will always be raspberry although I think apricot would be a good choice too.

The base for this cookie is a butter cookie that is full of chunks of white chocolate. The cookie is soft in the middle and a little crisp around the edges. Just the way I like it. After they are baked (don’t overbake them!) Top them with your favorite jam and then drizzle with some more white chocolate. These cookies would be an easy one to make ahead for the holidays and freeze. Top them with the jam and drizzle with chocolate after you thaw them, before serving. Don’t freeze with the jam and white chocolate drizzle.

Not only will these be the most delicious cookies on your holiday cookie plate but they will also be one of the prettiest.

For all my tips on putting together the perfect holiday cookie plate check out this post.

Some of my other favorite holiday cookies are:
Twelve Days of Holiday Cookies

Be sure to check out the Cookie section of my Recipe Index for dozens of more cookie recipes!


White Chocolate Raspberry Truffle Cheesecake (Copycat)

One of the most popular Cheesecake Factory recipes is now right at your fingertips! This Copycat White Chocolate Raspberry Truffle Cheesecake is delicious. You will stun your guest if you serve this at your next dinner party!

Ingredients:

  • 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)
  • 1/3 cup butter, melted (I used a 1/4 cup)
  • 1/2 cup raspberry preserves (I used a raspberry pie filling)
  • 1/4 cup water
  • 4 (8 ounce) packages cream cheese
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 5 eggs (I used 4 eggs)
  • 4 ounces white chocolate, chopped into chunks

Optional Garnish

  1. Prep Time: 20 minsTotal Time: 1 1/2 hrs
  2. Preheat oven to 475 degrees.
  3. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
  4. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
  5. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
  6. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
  7. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
  8. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
  9. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
  10. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
  11. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
  12. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

White Chocolate Raspberry Truffle Cheesecake (Copycat)


20+ of the best white chocolate recipes

Sweet and creamy, we can&rsquot get enough of white chocolate. From mousse to tart, cake to crumble, we&rsquove got a recipe for all occasions.

If you're looking for something different to a usual chocolate recipe then white chocolate adds as extra sweetness.

This is why it works well in recipes like our marmalade and white chocolate loaf, as the sharpness of the marmalade balances out the super sweetness.

If you're a fan of chocolate brownies, using white chocolate, instead of dark, and making blondies can be a nice change. We recommend our white chocolate and tahini blondies, with the sesame flavour adding a new twist.

This sweet showstopper is sure to wow. You can make the buttercream a day ahead, cover and chill in the fridge. Bring up to room temperature and beat well before decorating.

It&rsquos hard to resist such pillowy perfection! If you&rsquore not a fan of peppermint, just leave it out.

This easy 3 ingredient fudge requires no scales &ndash most chocolate comes in 100g or 200g bars, so you can add it without needing to weigh it.

Deliciously tangy marmalade is the secret to this recipe. It pairs perfectly with sweet white chocolate.

These American-style cookies taste just like a Simnel cake.

Wonderfully fudgy (and dangerously addictive), these blondies are studded with white chocolate and swirled with a fresh strawberry compote &ndash equally delicious with a cup of tea or served warm with ice cream.

This failsafe pudding is sure to please both adults and children.

This is a modern take on a much-loved freezer staple: the Arctic roll.

The tangy flavour of crème fraîche helps balance the sweetness from the white chocolate, but you could use extra double cream, if you prefer. Store any leftovers in the fridge.

Rich and sweet, punctuated with sharp berries - the perfect end to a meal.

The sweetness of white chocolate balances out the sesame hit from the tahini

A simple-to-make, delicious white chocolate dessert, similar to a cheesecake, that can be made ahead.

This light, whisked sponge is drizzled with a heavenly orange syrup, then sandwiched together with a white chocolate ganache and sliced strawberries in this irresistible chocolate cake recipe.

White chocolate, espresso and hazelnuts combine beautifully in this simple yet impressive-looking cake.

Who doesn&rsquo t love cheesecake? This baked version uses gingernuts as the base and stem ginger in the creamy filling. Serve the fresh cranberry sauce alongside , or substitute with raspberries, if you like.

This indulgent white chocolate and fresh raspberry tart is a showstopping dessert, and easier to make than it looks.

Serve this and you&rsquore sure to be the talk of the town &ndash a wonderful merger of banana brownie and crisp chocolate pastry.

This fail-safe pudding looks impressive, tastes divine and makes a nice change from profiteroles with cream and chocolate sauce.

We&rsquove given the classic currant biscuit a festive twist with sour cherries and sweet white chocolate.

A delicious treat that is perfect for Easter, or give as home-made gifts to friends and family

Tuck into this delicious fruit crumble with a chocolate twist.

A creamy chocolate dessert recipe that&rsquos as light as air, thanks to the whipped egg white folded in at the end. It makes a great get-ahead pud!

A crisp exterior and luscious soft interior make these the ideal Christmas chocolate. They're so easy to make, and they keep well, too!