raspberry white chocolate cookie bars

Raspberry White Chocolate Cookie Bars

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Raspberry White Chocolate Cookie Bars are a delicious addition to your Christmas treats platter. They’re practically foolproof, so even beginner bakers can make and share these with pride!

If you’re not a fan of raspberry, don’t worry: you can use just about any jam you like in this recipe. Don’t confuse jam with jelly, though. Jam is thicker and has pieces of fruit in it, whereas jelly is clear and would make a gooey mess.

Make-Ahead Tips

The bad news is that these can’t be made entirely ahead and frozen because they get soggy. But you can make the crust ahead and freeze it. When you’re ready, defrost the crust then proceed with the recipe. Or eat the crust, I won’t tell. It’s good!

raspberry white chocolate cookie bars

Raspberry White Chocolate Cookie Bars

Sweet raspberry jam and white chocolate layered over a buttery cookie crust.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 24 bars
Calories: 232kcal
Author: Katie Berry
Course: Dessert
Cuisine: American
Keyword: baking, food gift, holiday cookie, holidays


  • Stand Mixer


  • 3/4 cups white sugar
  • 1 1/2 cups unsalted butter softened
  • 1 tsp table salt
  • 2 tsp vanilla extract
  • 4 cups white all-purpose flour
  • 2 eggs grade A, large room temperature
  • 1 18-oz jar raspberry jam
  • 1 12-oz package white chocolate chips


  • Preheat the oven to 350°F / 177°C / gas mark 4. Get a 9×13" baking pan ready but do not grease it.
  • In the bowl of a stand mixer, combine the sugar and butter on medium speed until well-mixed. Pause to scrape down the sides. Add the salt and vanilla extract then continue mixing 1 more minute.
  • Using low speed, add the flour 1 cup at a time. Continue mixing until it looks like crumbs. Scoop one generous cup from the crumb mixture and set it aside.
  • Add the eggs to the stand mixer and beat on medium speed until the dough starts to clear the sides of the bowl. Scoop the dough into the baking pan and, using your fingers, gently press it down to form the cookie base. Bake 30 minutes or until lightly brown.
  • Remove the baking pan from the oven and scoop spoonfuls of the jam onto the cookie base. Use the back of a spoon to spread the jam evenly to the edges. Scatter the white chocolate over the top, then sprinkle the reserved crumble mixture over it all.
  • Bake an additional 25-30 minutes until the crumb topping turns light golden brown. Cool completely in the pan before cutting into bars.


Calories: 232kcal | Carbohydrates: 22g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 128mg | Potassium: 54mg | Fiber: 1g | Sugar: 6g | Vitamin A: 464IU | Calcium: 18mg | Iron: 1mg
Did you try this?Let me know how it was!

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  1. I saw a similar recipe with double the amount of sugar for the cookie base. Is your 3/4 cup just a preference? Will be making these for a get together and it seems like 3/4 cup sugar is not a lot to sweeten 4 cups flour! Thank you!

    1. Katie Berry says:

      Hi Mari! I created this recipe and admit that I do prefer less sugar. To me, the jam adds quite a bit of sweetness. If someone else changed the amount of sugar, that reflects their preference. So, really, it depends on your tastes more than anything else. You could always start with the lower amount of sugar and taste the dough then add more if you feel it’s not as sweet as you’d like.

  2. Jamie Holm says:

    5 stars
    Katie, I’m going to surprise my family and make this for the holidays! At least give the impression that I’m a classy adult? Haha. I have Raspberry preserves that I love.. I read the article you linked up and think it’ll be safe, but you know you’re my go to for questions I can’t just call Mom with anymore. Should I just buy some Jam to be safe? Hope you’re doing well, and getting through the Holidays with your chin up! Btw.. I now have a binder organizing all of your great cleaner recipes and how to articles I reference on a weekly basis!

    1. Katie Berry says:

      Hi Jamie!
      It’s been a while since I’ve had preserves but they should be fine. They have the whole fruit, so they won’t just melt and run everywhere the way jam would. And I am so happy you’re liking the cleaners and recipes! Have you checked out my printable cleaning checklists yet? I have more (LOTS more) coming in 2023. Happy holidays! ❤️

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