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White Chocolate Raspberry Cookies

These white chocolate raspberry cookies are so fluffy and soft, they literally melt in your mouth! Each bite is filled with creamy white chocolate chunks and pockets of sweet and tangy raspberries. Plus, this recipe works with fresh, frozen and freeze dried raspberries.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 12 Cookies


  • ½ cup Unsalted Butter softened
  • ¼ cup Brown Sugar
  • ¼ cup White Sugar
  • 10 grams Sugar Free Raspberry Jello Mix see note
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 ¾ cup All Purpose Flour
  • ½ cup White Chocolate Chunks
  • ½ cup Frozen Raspberries


  • Preheat oven to 350°F and line a baing sheet with parchment paper.
  • In a large mixing bowl combine the softened butter, brown sugar, white sugar, and jello mix. Stir with a fork until the mixture becomes light and fluffy.
  • Add in the egg, and vanilla. Stir this until it is well combined with the butter and sugar.
  • Next, add in your baking soda, baking powder and salt. Mix to combine.
  • Sift the flour into the wet mixture and combine using a fork or spoon. Make sure to scrape down the sides of the bowl as you are mixing.
  • Gently fold in the white chocolate chunks and frozen raspberries.
  • Spoon 1 inch scoops of the cookie dough onto your lined baking sheet and bake in the preheated oven for 12-15 minutes or until the edges of the cookies become golden brown.


10g of sugar free jello mix is one whole package. If you want to use regular jello mix you will need to weigh it out or else it may be too sweet. 
Keyword baking, cookies, dessert, easy, raspberry, white chocolate