These Raspberry White Chocolate Blondies are the most delicious layered cookie bars that are always everyone's favorite. They've got an oatmeal cookie base with white chocolate cheesecake and raspberry swirled, topped with white chocolate chips and oatmeal crumble.
This recipe works all year long, too. You can serve them at BBQs, holiday parties, on cookie platters, or anytime you need an easy dessert. And, if you're on the hunt for more of the best cookie bar recipes, you can also try our Strawberry Blondie Bars, Lemon Blondies, or these fun S'mores Cookie Bars.
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Raspberry White Chocolate Blondies
This cookie bar recipe may have several layers, but don't let that intimidate you. The base and top layer are oatmeal cookie dough. In between, you'll just need to melt white chocolate and cream cheese together, then spread pre-made raspberry jam over the top.
Once they are baked and cooled, these white chocolate raspberry bars are chewy, sweet, tart, and full of texture. Feel free to swap out the raspberry jam with another flavor such as strawberry or apricot—yum!
Key Ingredients
- Butter - this needs to be softened before trying to cream it with the brown sugar.
- Brown Sugar - brown sugar adds great flavor to the cookie dough and keep the texture soft.
- Old-Fashioned Rolled Oats - be sure to use regular rolled oats rather than instant oats or steel cut oats. All types of oats handle moisture and liquids differently and this type will give the cookies the best texture.
- Baking Soda - this helps keep the cookie layer soft and chewy.
- White Chocolate Chips - you will need an entire 12 ounce package of white chocolate chips to melt with the cream cheese along with about 1 cup to sprinkle over the top. I like to use Ghirardelli but any other high quality white chocolate will work.
- Cream Cheese - make sure your cream cheese is soft before melting. Otherwise it will take quite a while.
- Raspberry Jam - you can use any kind of raspberry jam. If you find that it is difficult to spread you can microwave it first. If not, don't bother heating it—just go ahead and spread.
How To Make Raspberry White Chocolate Blondies
- Mix together the oatmeal cookie dough. In a large mixing bowl or electric mixer, cream together the butter and brown sugar until light and fluffy. Add the flour, oats, salt, and baking soda and mix until just combined. The mixture should be a little crumbly.
- Add cookie dough to the pan. Pat ¾ of the oatmeal cookie mixture into a 12" x 17" baking sheet. Set the remaining cookie dough aside.
- Par-bake. Bake in the preheated oven for about 8 minutes, or until just set.
- Melt the white chocolate and cream cheese. While the cookie mixture is baking, place the white chocolate chips in a microwave-safe container and heat for about 30 seconds. Stir, then heat for another 20 seconds. Stir again, then add the cream cheese. Heat for another 30 seconds, stir, and repeat until you can easily stir them together. Note: they should not be hot, just melted!
- Spread over the cookie. Once the cookie bars have cooked for about 8 minutes, take them out of the oven and allow to cool for just a few minutes. Spread the cream cheese mixture over the top of the cookie bars.
- Add the raspberry jam. In another microwave safe bowl, add the raspberry jam. Heat in the microwave for 1 minute, or until it's easy to stir, and then spread over the cream cheese mixture.
- Top with chocolate chips and cookie dough. Sprinkle the extra 1 cup of white chocolate chips over the jam, then top with the remaining cookie dough.
- Bake. Return to the oven and bake for an additional 20-22 minutes, or until the edges are barely golden brown.
- Cool. Remove from the oven and let the cookie bars cool for about 30 minutes, or until room temperature. Cut into bars and serve. Enjoy!
Frequently Asked Questions
This recipe makes enough for a large metal baking sheet (12" x 17"). You can cut the recipe in half and bake in a 9" x 13" glass baking dish or keep the recipe the same and use two 9" x 13" baking dishes if you don't have a 12" x 17" pan.
Yes! cooking these cookie bars in a glass pan work great. This recipe calls for a pan almost twice the size so you'll need to either cut the recipe in half or use (2) 9 by 13" pans.
Let the cookie bars cool in the pan until room temperature (at least 30 minutes to 2 hours) before trying to cut them. Otherwise, they will crumble apart on you.
White Chocolate Raspberry Bars Recipe
Ingredients
Oatmeal Cookie Dough
- 2 cups Butter room temperature
- 2 cups Light Brown Sugar
- 3 cups All-Purpose Flour
- 3 cups Old-Fashioned Rolled Oats
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
White Chocolate and Raspberry
- 12 ounces + 1 cup White Chocolate Chips 12 ounces melted, 1 cup reserved
- 16 ounces Cream Cheese room temperature
- 1½ cups Raspberry Jam
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl or electric mixer, cream together the butter and brown sugar until light and fluffy. Add the flour, oats, salt, and baking soda and mix until just combined. The mixture should be a little crumbly.
- Pat ¾ of the oatmeal cookie mixture into a 12" x 17" baking sheet. Set the remaining cookie dough aside.
- Bake in the preheated oven for about 8 minutes, or until just set.
- While the cookie mixture is baking, place the white chocolate chips in a microwave-safe container and heat for about 30 seconds. Stir, then heat for another 20 seconds. Stir again, then add the cream cheese. Heat for another 30 seconds, stir, and repeat until you can easily stir them together. Note: they should not be hot, just melted!
- Once the cookie bars have cooked for about 8 minutes, take them out of the oven and allow to cool for just a few minutes. Spread the cream cheese mixture over the top of the cookie bars.
- In another microwave safe bowl, add the raspberry jam. Heat in the microwave for 1 minute, or until it's easy to stir, and then spread over the cream cheese mixture.
- Sprinkle the extra 1 cup of white chocolate chips over the jam, then top with the remaining cookie dough.
- Return to the oven and bake for an additional 20-22 minutes, or until the edges are barely golden brown.
- Remove from the oven and let the cookie bars cool for about 30 minutes, or until room temperature. Cut into bars and serve. Enjoy!
Nutrition
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These cookie bars with white chocolate and raspberry are incredible. They're oatmeal cookie bars with cream cheese and raspberry filling topped with white chocolate chips and oatmeal crumble topping. These are quick and will be everyone's favorite at your next BBQ or family gathering. This is a fantastic cookie bar recipe!
Kelly
Great recipe
jesteiger
Easy recipe; delicious. When I save the recipe I saved it as "your favorite preserves' rather than raspberry. I used blackberries.
Jill Baird
Great idea! Sounds delicious!
Barb
Can these be frozen?