The Ultimate Raspberry White Chocolate Cookies

If you love the sweet and tangy flavor combination of raspberries and white chocolate, you’re going to adore this cookie recipe. These raspberry white chocolate cookies are my homemade version of Subway’s famous white chocolate raspberry cookies. They are soft, chewy, and packed with bursts of fruity raspberry and creamy white chocolate in every bite. Since this is my husband’s favorite cookie, I had to recreate it perfectly at home. After some testing, I nailed the recipe, and now I’m excited to share it with you.

Whether you want to impress guests, bake a special treat for your family, or just satisfy your cookie cravings, this recipe will deliver delicious results every time.

Ingredients You’ll Need

This recipe yields about 18 cookies, each made with 2 tablespoons of dough. Here’s what you’ll need:

• 1 cup unsalted butter, melted

• 1 cup brown sugar

• ⅓ cup granulated sugar

• 2 eggs

• 1 tablespoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon cornstarch

• 1 teaspoon salt

• 1 teaspoon baking soda

• 4 oz white chocolate bar, chopped

• 4 oz white chocolate chips

• 1 cup freeze-dried raspberries or frozen raspberries

  
  

Using both chopped white chocolate and white chocolate chips gives the cookies a great texture and rich flavor. Freeze-dried raspberries add a concentrated tartness without adding moisture, but frozen raspberries work well too if you don’t have freeze-dried on hand.

Step-by-Step Instructions

Follow these simple steps to bake your raspberry white chocolate cookies:

1. Mix the wet ingredients

   In a large bowl, combine the melted butter with the brown sugar and granulated sugar. Stir until the mixture is smooth and well blended. Add the eggs and vanilla extract, then whisk everything together until fully incorporated.

   
   

2. Add the dry ingredients

   In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda. Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stop once the dough just comes together.

   
   

3. Fold in the mix-ins

   Gently fold in the chopped white chocolate, white chocolate chips, and raspberries. The dough will be thick and slightly sticky.

   
   

4. Shape the cookies

   Using a cookie scoop or tablespoon, portion out 2-tablespoon-sized balls of dough. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.

   
   

5. Bake

   Preheat your oven to 350°F (175°C). Bake the cookies for 9 to 10 minutes or until the edges turn golden brown but the centers remain soft.

   
   

6. Cool and enjoy

   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking apart.

   
   
   
   

Freshly baked raspberry white chocolate cookies with visible white chocolate chunks and raspberry pieces

Tips for Perfect Cookies Every Time

• Use room temperature eggs for better mixing and texture.

• Melt the butter carefully to avoid cooking the eggs when mixing.

• Don’t overmix the dough to keep the cookies tender and soft.

• Freeze-dried raspberries are ideal because they add flavor without extra moisture, but frozen raspberries work if you drain them well.

• Chop the white chocolate bar into uneven chunks for varied texture and melty pockets of chocolate.

• Watch the baking time closely; overbaking will make the cookies dry and crumbly.

  
  

Why This Recipe Stands Out

This recipe captures the essence of Subway’s white chocolate raspberry cookies but with a homemade touch. The combination of melted butter and sugars creates a chewy base, while the cornstarch adds softness. Using both chopped white chocolate and chips ensures the cookies have a rich, creamy texture with bursts of sweetness. The raspberries add a tart contrast that balances the sweetness perfectly.

You can customize the recipe by swapping freeze-dried raspberries for fresh or frozen ones, or even adding a sprinkle of sea salt on top before baking for a sweet-salty twist.

Serving Suggestions and Storage

These cookies are perfect on their own with a glass of milk or a cup of tea. You can also serve them slightly warm with vanilla ice cream for a decadent dessert.

To keep them fresh:

• Store cookies in an airtight container at room temperature for up to 4 days.

• Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.

• You can also freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.