Finally—a reason to love those frozen raspberries in your freezer.
If you're anything like me, you probably have a half-used bag of frozen raspberries buried somewhere in the back of your freezer. I always take them from my parents garden with the best intentions—thinking smoothies, desserts, something fancy—and then forget all about them. Or worse, I stare at them thinking, “But what do I even do with these?”
Well, here it is: the recipe that finally solved my frozen raspberry dilemma. These cookies are soft in the middle, with crisp golden edges, creamy bites of white chocolate, and bursts of juicy raspberry in every mouthful. They're a little unexpected, which makes them even more exciting. You probably haven’t had a cookie quite like this before—and that’s what makes them worth baking.
What I love about this recipe is how simple it is. The dough comes together easily, you don’t need any fancy ingredients, and the frozen raspberries actually make the cookie better by adding a bit of tartness and color. Plus, the white chocolate balances it all out with sweet creaminess.
This recipe makes about 16–18 cookies—perfect for sharing or saving a few for later. I baked a batch for some friends and they were amazed with the result!
If you're not a fan of overly sweet treats, don’t worry—these are perfectly balanced. And if you’ve never used frozen fruit in baking before, this is a great place to start. Just don’t overmix the berries into the dough or they’ll melt too much (raspberry streaks are beautiful, though!).
You will need:
(Makes about 16–18 cookies)
• 170 g (about ¾ cup) butter, room temp
• 120 g (about ½ cup + 1 tbsp) brown sugar
• 1 egg
• A few drops of vanilla extract
• 250 g (about 2 cups) all-purpose flour
• ¾ teaspoon of baking powder
• ½ teaspoon of salt
• 80 g. (about ½ cup) white chocolate chips
• 75 g. (about ½ cup) frozen raspberries
Instructions
- Preheat your oven to 180°C / 350°F.
- In a bowl, cream the softened butter with brown sugar (a rubber spatula works great).
- Add the egg and vanilla extract, mix again until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry mixture to the wet ingredients and mix well—start with a fork or spoon, then knead gently with hands.
- Fold in the white chocolate chips. I simply use white chocolate bar and chop it myself.
- Gently fold in the frozen raspberries last, being careful not to overmix. But don't worry they will also break quite a bit.
- Scoop heaping tablespoons of dough, slightly flatten them and place on a baking sheet, leaving 3–5 cm between each.
- Bake for about 12 minutes or until the edges are golden. Let cool before serving.
Enjoy!
