These cookies are absolutely perfect for Christmas, and I’m so excited to show you how to make the best Raffaello cookies!

They are deliciously soft and chewy cookies packed with sweet coconut and creamy white chocolate. The best part? We press a whole Raffaello chocolate right into the top of each warm cookie right after they bake. They make the perfect edible gift for the holidays, or a special treat just for you. Best of all, they’re incredibly easy to prepare.

This recipe uses our favorite master cookie dough as the base—the same one we used for the milk chocolate cookies that everyone loved! We have a whole collection of amazing recipes made from this versatile dough, so you can bake a beautiful variety for your cookie tray.

Raffaello Chocolates

If you’ve never tried a Raffaello before, here’s a fun fact: it’s made by the same beloved brand that makes Ferrero Rocher! Many of our readers absolutely love Ferrero Rocher.

A Raffaello is a delicate white chocolate and coconut treat with a deliciously creamy center and a light, crispy texture. You can find them in most grocery stores or online on Amazon.

I absolutely love Raffaello chocolates—they’re the best! I enjoy them every Christmas, and they make a perfect gift for everyone you love. Imagine combining those delicious chocolates with a soft, chewy cookie dough… it creates the most amazing cookie recipe.

We’ve shared different Raffaello-inspired recipes in the past, like tiramisu and cheesecake, and this one is absolutely worth trying. These cookies are filled with melted white chocolate pockets, a wonderful coconut flavor, and, of course, the delicious Raffaello chocolate in every bite. You have to make them!

Why you will love these cookies

Enjoy a chewy, soft center with a delightfully crispy exterior.
Every bite is sweet and delicious, with melted white chocolate pockets and a wonderful coconut flavor.
They are incredibly easy to prepare with no special baking knowledge needed. Follow the simple steps!

Ingredients you need

Butter: Melted butter helps create wonderfully chewy edges and rich flavor.
All-Purpose Flour: Provides the perfect structure for a soft yet sturdy cookie.
Sugars: A mix of granulated sugar (for crispness) and brown sugar (for chewiness and depth).
Baking Soda & Baking Powder: This combination helps the cookies spread and rise for the perfect texture.
Egg: Gives the cookies structure and richness.
Vanilla Extract: A delicious flavor booster that makes everything taste better.
Shredded Coconut: For that sweet, classic coconut flavor throughout the cookie.
White Chocolate bar: Create delicious melted chocolate pockets in every bite.
Raffaello Chocolates: We’ll press a whole one into the top of each warm cookie for the perfect finish.

Preparing the cookie dough for these Raffaello cookies is very easy. You start by mixing the sugars with the melted butter. Then, you add the egg and vanilla.

In a separate bowl, you combine all the dry ingredients—flour, baking soda, baking powder, and shredded coconut. Mix them well so everything is evenly incorporated. Next, combine the wet and dry mixtures. Finally, fold in the white chocolate chips. This is your cookie dough.

Now, for the special step: take portions of the dough and gently stuff a little extra white chocolate inside each one before shaping them into balls. This creates those amazing melted chocolate pockets!

Refrigerating the dough for at least 1 hour is a very important step, as it helps the cookies hold their shape while baking. After baking, the cookies will be soft and may have spread slightly.

Immediately use the rim of a mug or something round to gently swirl around each cookie, tucking in the edges for a perfect round shape. Finally, make sure to press a whole Raffaello chocolate into the center of each cookie right after they come out of the oven, while they are still warm.

Success tips for perfect cookies

Follow these key steps for bakery-style results every time.

Chill the Dough Thoroughly: This is the most important step. The dough will feel quite soft due to the melted butter. Chilling it for at least 1 hour solidifies the butter, giving the dough the structure it needs to hold its shape and bake up perfectly.
Give Them Room to Spread: Use a large baking sheet and leave plenty of space between dough balls, as they will spread.
Shaping for Perfect Rounds: As soon as the cookies come out of the oven, immediately use a large, round cookie cutter or the rim of a mug to gently swirl around each cookie. This tucks in the edges and creates a perfectly round shape.
Do Not Overbake: The cookies will be very soft when you first take them out of the oven—this is perfect! They will continue to set as they cool on the hot baking sheet. Overbaking will lead to dry cookies once cooled.
Add the Raffaello While Hot: Right after reshaping, gently press a whole Raffaello chocolate into the center of each warm cookie. Doing this while they’re hot helps it stick perfectly.

How to best enjoy cookies

The perfect way to enjoy these cookies is with a big, cold glass of milk. There’s nothing better than dipping a warm, gooey cookie into that cold milk for the ultimate sweet treat.

My Favorite Tip: For an extra-chilled milk that doesn’t get watered down, try this: freeze some milk in an ice cube tray. Add a few of these “milk cubes” to your glass of cold milk. It stays icy cold without diluting the flavor!

Recommended tools

Large Baking Sheet: Gives your cookies plenty of room to spread out without touching.
Mixing Bowls: You’ll need a couple for combining wet and dry ingredients.
Cookie Scoop or Spoon: Makes it easy to portion the dough into even-sized balls.
Kitchen Scale (Optional but Helpful): For weighing the dough to make sure every cookie is the same size.
Cooling Rack: Let air flow around the cookies so they cool evenly and stay crisp.
Small Saucepan: For melting the butter.
Whisk: Great for mixing the wet ingredients together smoothly.
Spatula: Perfect for folding in the chocolate chips and coconut.
Knife: For chopping the white chocolate, if needed.

Can I freeze cookie dough?

Yes, absolutely! Freezing this cookie dough is a great idea. It lets you prepare the cookie balls ahead of time and bake fresh, warm cookies whenever you want—perfect for a quick treat or unexpected guests.

How to freeze cookie dough

Portion & Freeze: Scoop the dough into balls and place them on a baking sheet. Freeze them for about 1 hour, or until solid (this is called “flash freezing”).
Store: Transfer the frozen dough balls to a large freezer-safe bag or container. Label it with the name (“Raffaello Cookies”) and the date. You can also write the baking temperature on the bag so you don’t have to look it up later.
Bake from Frozen: When you’re ready to bake, place the frozen dough balls on your baking sheet. You do not need to thaw them first. Just add 1-2 extra minutes to the normal baking time.

Bonus Tip: Freezing the dough helps the cookies spread a little less, giving you an extra-thick, soft, and chewy cookie.

How to store Raffaello cookies

Keep your cookies fresh and delicious with these simple tips.

At Room Temperature (For up to 5 Days): Let the cookies cool completely on a wire rack, then store them in a single layer in an airtight container at room temperature. For extra freshness, you can place a piece of parchment paper between layers.

In the Freezer (For up to 3 Months): You can freeze these cookies as dough or after baking.

To Freeze Cookie Dough: Scoop the dough into balls, place them on a tray, and freeze until solid (about 1-2 hours). Then, transfer the frozen dough balls to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
To Freeze Baked Cookies: Let the baked cookies cool completely, then place them in a freezer-safe bag or container. To enjoy, simply thaw at room temperature or warm them gently in the oven.

I hope you absolutely love these Raffaello cookies as much as I do!

For anyone who likes to follow along with photos, I’ll be sharing a full step-by-step picture tutorial very soon.

If you have any questions at all, just leave a comment below. And if you give this recipe a try, I’d be so grateful if you could leave a review—it really helps support our little blog and lets me keep creating recipes for you!

Happy baking