Cookies Holidays

Half-and-Half White Chocolate Raspberry Cookies

white chocolate raspberry cookies on white backround

While I am officially addicted to chocolate (and especially these Chocolate Chip Cookies 2.0), I decided to try and hang on to summer for just a bit longer by incorporating raspberry into this vibrant and fruity cookie. I took my favorite Sugar Cookie recipe from 100 Cookies and split the dough in half, adding finely chopped white chocolate to one side, and freeze-dried raspberry powder to the other.

The result is a buttery, delicious cookie with excellent flavor: the white chocolate and raspberry shine in each bite. Eaten just cooled, the cookie will have crisp edges and a soft, tender center. A great after-school or after-work snack that will make you pause, if only for a moment, and remember those long, glorious summer months.

Ingredient Notes for White Chocolate Raspberry Cookies:

  • All-Purpose Flour: Make sure your all-purpose flour is not too high or low in protein; I like to use Gold Medal unbleached all-purpose for cookie baking. At 10.5 percent protein it is a good, moderate choice to keep baked goods tender.
  • Unsalted Butter: I use unsalted butter in my recipes so I can control the salt content. This recipe uses both salt in the dough and sprinkled on top before baking, so unsalted works well here in order to keep the cookies from getting too salty.
  • White Chocolate: A good quality white chocolate is delicious here; try to use a bar chocolate over chips, as they don’t melt the same and can leave the cookie “bumpy”.
  • Freeze-Dried Raspberries: Many grocery stores sell freeze-dried berries now, but I always have luck finding them at Target and Trader Joe’s. I also use freeze-dried strawberries in these Neapolitan Cookies.

How To Make Half-and Half Cookies:

The base of this recipe starts just like your typical sugar cookie, creaming butter and sugar, then adding egg and vanilla, and finally the flour. From there you’ll make two simple flavors from the base.

Dump the dough out onto a work surface and divide it into two equal pieces. Put half of the dough back into the mixer and add chopped white chocolate. Mix on low until totally combined. Remove the dough from the bowl. Put the other half of the dough to the bowl and then add the freeze-dried raspberry powder, and a drop or two of pink food coloring if desired. Mix on low until totally combined.

Then you’ll form the cookie dough into balls using a pinching technique. If you want a “half and half cookie” pinch a portion of each of the doughs, a heaping tablespoon each. Press the dough pieces gently together, so they adhere to each other, but keep their unique colors. Or you can make a more varied color cookie by cutting each tablespoon of dough in half to make 4 pieces total, then press each piece together, alternating colors.

Press the formed dough into a cookie scoop or roll it into a ball, then roll the ball into granulated sugar.

white chocolate raspberry cookies on plates

Why I Like To Use Freeze-Dried Fruit in Cookies

I often bake with freeze-dried berries. I find that they really bump up the flavor in baked goods, while also keeping a vibrant color that fresh berries can sometimes lose during baking. Freeze-dried berries also do not contain the same amount of moisture as fresh berries, so they are perfect for using in cookies and bars, where excess moisture can affect the final outcome.

Can I Use Fresh Raspberries Instead of Freeze-Dried?

Fresh raspberries are not a good substitute for freeze-dried berries; they contain a lot of moisture, which will cause the cookie to spread too much, or be somewhat “wet”. If you can’t find freeze-dried raspberries, another freeze-dried fruit (strawberries, blueberries, etc) can be swapped.

white chocolate raspberry cookies on white backround

More Cookie Recipes:

white chocolate raspberry cookies on white backround

Half-and-Half White Chocolate Raspberry Cookies

Servings: 30 cookies
Prep Time: 30 minutes
Cook Time: 11 minutes
These vibrant, fruity sugar cookies are infused with white chocolate and freeze-dried raspberries. The two doughs are pressed together to make half-and-half cookies! They have crisp edges and a soft, chewy center.
Sarah Kieffer
4.95 from 20 votes
Print Pin Rate

Ingredients

  • 2 ½ cups plus 1 tablespoon [364 g] all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 cup [2 sticks or 227 g] unsalted butter at room temperature
  • 1 ¾ cups [350 g] granulated sugar plus ½ cup [100 g] for rolling
  • 1 large egg plus 1 large yolk
  • 1 tablespoon pure vanilla extract
  • 1 oz [30 g] good white chocolate chopped into very small, fine shards *see note
  • 2 tablespoons [8 g] freeze-dried raspberries
  • 1 or 2 drops Pink food coloring (optional)

Instructions

  • Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper.
  • In a medium bowl, combine the flour, baking soda, salt, and cream of tartar.
  • In the bowl of a food processor fitted with a blade, pulverize the raspberries into a powder. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 ¾ cup [350 g] of the granulated sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and mix again on low until combined, scraping down the sides of the bowl.
  • Add the flour mixture and beat on low speed until just combined. Place the remaining ½ cup [100 g] of sugar in a medium bowl.
  • Dump the dough out onto a work surface and divide it into two equal pieces. Put half of the dough back into the mixer and add chopped white chocolate. Mix on low until totally combined. Remove the dough from the bowl.
  • Put the other half of the dough to the bowl and then add the freeze-dried raspberry powder, and a drop or two of pink food coloring if desired. Mix on low until totally combined.
  • Pinch a portion of each of the doughs, a heaping tablespoon each [25 g]. You can keep the dough this size for a “half and half” cookie, or cut each tablespoon in half to make 4 pieces total. Press the dough pieces gently together, so they adhere to each other, but keep their unique colors (if using 4 pieces, alternate colors in the circle). Press the piece into a cookie scoop or roll it into a ball, then roll the ball into the granulated sugar.
  • Place 6 or 7 cookies on each sheet pan. Bake the cookies one pan at a time, rotating halfway through baking. Bake until the sides are set and the cookies are puffed, 10 to 11 minutes. Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Cookies can be stored in an airtight container at room temperature for up 2 days.

Notes

*White chocolate doesn’t melt the same as regular chocolate; it tends to hold
its shape longer. I like to cut it into fine shards so it melts faster as it bakes, and
helps the cookie keep an even (un-lumpy) shape.
  • Reply
    Lisa
    Tuesday, June 11, 2024 at 5:21 pm

    Hi Sarah,
    Do these bake well from frozen? Thanks!

  • Reply
    Joelle
    Thursday, February 15, 2024 at 11:19 pm

    5 stars
    I made these for Valentine’s Day and my work mates almost collapsed. The were so good

  • Reply
    JaxJayne
    Tuesday, January 23, 2024 at 9:35 pm

    5 stars
    This recipe is now my favorite cookie! I have made it several times using 3 TBSP of powdered/pulverized raspberries to intensify the flavor. I also tried it with powdered freeze-dried strawberries, but prefer raspberries. The best tasting result was to increase the powdered/pulverized and use Ghirardelli white chocolate bar.

  • Reply
    Vv
    Thursday, November 30, 2023 at 8:57 pm

    Hi Sarah,
    Love your recipes and always look forward to trying new ones. In your instructions it says freeze dried powder and in the recipe it just freeze dried fruit.
    I am in Canada, and i am not sure what difference freeze dried to just frozen berries is.
    Is it a powder or frozen fruit for this recipe?
    Thank you again for all the great recipes

  • Reply
    Mars
    Wednesday, November 15, 2023 at 9:27 pm

    can you please respond – someone else had asked, but it wasn’t answered.
    Is the 2tbsp before or after pulverizing?

    • Reply
      Shelley
      Monday, December 11, 2023 at 10:11 am

      5 stars
      Hi! Freeze Dried fruit is different than frozen fruit! In freeze dried the moisture from the fruit has been removed from the fruit! It’s very concentrated and delicious! You can purchase it from Vancouver Freeze Dried,they have whole fruits, sliced, and the powder, just google! They use 10 pounds of fresh fruits to make 1 pound of powdered fruit! Hope this helps!

    • Reply
      JaxJayne
      Tuesday, January 23, 2024 at 9:30 pm

      5 stars
      I’ve made this recipe several times. I used 2 TBSP of powdered freeze dried raspberries and now I use at least 3 TBSP to intensify the flavor a bit.

  • Reply
    Kristina
    Thursday, June 29, 2023 at 10:08 pm

    My question keeps getting deleted I don’t know why. I just want to know it I can make half of the dough instead of white chocolate into lemon. And how do I go about making it with lemon, do I add lemon zest and lemon juice or lemon extract?

  • Reply
    kristina s
    Tuesday, June 27, 2023 at 10:14 am

    Hello Sarah! i asked this question and i think it was deleted, i want to make a raspberry and lemon cookie like this only again with lemon instead of white chocolate. can i incorporate lemon zest and lemon juice into the dough to make a lemon version and would it work well? how much would you recommend i add? thanks!

  • Reply
    Kristina S
    Sunday, June 25, 2023 at 8:54 am

    Stephanie, is it possible to make a lemon version with the raspberry instead of the white chocolate? if so how can i use this recipe but with lemon? lemon extract or juice instead of vanilla extract? How much would you add? i think i asked this question in the wrong cookie recipe so i am putting it here.

    thank you!

    • Reply
      Sarah Kieffer
      Thursday, June 29, 2023 at 10:26 pm

      Hi Kristina – I haven’t tried making it with lemon, but if you experiment with it I’d try using lemon extract; lemon juice will change the texture of the cookie. You can add to taste – I would start with a teaspoon and add more if you want more flavor. -Sarah

      • Reply
        Kristina
        Monday, July 3, 2023 at 10:00 am

        5 stars
        Sarah! i apologize for all of the messages, i just want to make sure they come out as good as yours! anyway! I made the raspberry and lemon version following your instructions, but I found my dough to be, VERY STICKY! so I added a little bit more flour when i added my mixings just so I could manage the dough easily. I think my dough was too warm because well its summer and well it’s like 80 degrees outside! so I rolled my dough into rough balls with a scoop by spooning the dough into the scoop and putting them into the freezer until I can bake.

        Do you think they will bake alright and still taste fine? I really hope so!

  • Reply
    Corie
    Monday, January 2, 2023 at 8:53 pm

    5 stars
    These cookies are so good! The only change to the recipe that I made is replacing raspberries with strawberries
    and doubling the amount of freeze dried strawberries. I will definitely make these again.

  • Reply
    MD
    Friday, December 23, 2022 at 3:03 pm

    5 stars
    Just made these as a last minute (pretty) addition to my Christmas cookie list. They were very easy to make and very pretty. A great sugar cookie!

  • Reply
    Michelle
    Wednesday, December 14, 2022 at 10:55 am

    These sound amazing! Just ordered some freeze dried raspberries. Can the dough be made ahead and refrigerated for a few days?

    • Reply
      Janey
      Saturday, December 24, 2022 at 9:46 am

      I also but the dough before rolling them into the freezer and letting them stay overnight. I hope it will turn out alright tomorrow when `I bake them.

  • Reply
    Colleen
    Monday, October 31, 2022 at 4:06 pm

    5 stars
    I made these for my office and won friends & respect! Delicious flavor and chew and so pretty. Will seek some pink food coloring for my next batch for a more vibrant look. Thanks for the delicious recipe!

  • Reply
    Sophie
    Tuesday, October 25, 2022 at 1:33 am

    I have freeze-dried raspberry powder and I’m wondering how much I should use to equal 2 tbsp of whole freeze-dried raspberries? Thanks!

    • Reply
      Mackenzie
      Thursday, March 2, 2023 at 9:17 am

      I am wondering this as well! Is the 2tbsp before or after pulverizing?

  • Reply
    AmazingTalker
    Friday, October 14, 2022 at 5:58 am

    5 stars
    I tried this recipe last weekend, and I replaced raspberry with blueberry. The flavor was good but the color was not that perfect. Anyway, thanks for your recipe!!!

  • Reply
    Noel Chauhan
    Wednesday, September 28, 2022 at 9:04 am

    4 stars
    Hello Sarah,
    Made your recipe yesterday and it was so delicious and came out crunchy! I used strawberries instead of raspberries because I did not have those, next time I will use raspberries. Strawberries also tasted good you should try too, I have a question that for how many weeks or months I can store these cookies?

  • Reply
    cc
    Monday, September 19, 2022 at 1:29 pm

    hi there, will these cookies flatten on their own or should i flatten them? if they do flatten themselves, what causes this and may i apply it to other recipes?

  • Reply
    Stephanie
    Monday, September 19, 2022 at 8:27 am

    Hi Sarah, I was going tp make these using freeze dried strawberries. I see this recipe has added cornstarch (as opposed to your Neapolitan Cookies). It that there to help with spreading or make to them softer? I wasn’t sure of what it does to the texture, but I am looking for maybe a little chew and was undecided which recipe to choose. Thanks in advance! I’m pretty sure I can’t go wrong wither way, here, though right!? Such gorgeousness.

    • Reply
      Sarah Kieffer
      Monday, September 19, 2022 at 9:19 am

      Hi Stephanie – This recipe doesn’t have cornstarch, either! I doubled checked to make sure there wasn’t a typo; there is cream of tartar in both, which is listed, but no cornstarch.

      • Reply
        Stephanie
        Monday, June 12, 2023 at 8:33 am

        Wow, what was I talking about. This one has cream of tartar, but… I do not see it listed in the Neapolitan ones.

4.95 from 20 votes (10 ratings without comment)

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