Introduction

These bakery-style raspberry white chocolate cookies combine the tartness of fresh raspberries with the sweet creaminess of white chocolate chips. Soft, chewy, and bursting with flavor, they’re perfect for a special treat or sharing with friends. Baking them at home is easier than you might think!

Bakery Style Raspberry White Chocolate Cookies Recipe - Recipe Image

Ingredients

1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
8 tbsp unsalted butter, softened
1/4 cup brown sugar, packed
1/2 cup granulated white sugar
1 tsp vanilla extract
1 egg
1/2 cup white chocolate chips
1/2 cup raspberries, roughly chopped

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare baking sheets with cooking spray or line them with parchment paper. In a large bowl, whisk together the flour, baking soda, and baking powder. Set aside.
Step 2: In a separate bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar for 1-2 minutes until light and fluffy. Add the egg and vanilla extract, beating for another minute to combine well.
Step 3: Gradually stir the dry ingredients into the wet ingredients until just combined. Gently fold in the chopped raspberries and white chocolate chips. It’s okay if some raspberries or chips remain on top of the dough.
Step 4: Scoop the dough into large 1 1/2 inch balls to create bakery-style cookies. Place each dough ball onto the prepared baking sheets, spacing them evenly.
Step 5: Bake the cookies on the center rack for 10-15 minutes, or until the edges turn golden. Remove from the oven and transfer cookies to a cooling rack to cool slightly.
Step 6: Enjoy the cookies warm, or allow them to cool completely before storing.

Tips & Variations

For easier handling, chill the dough for 30 minutes before scooping.
Use frozen raspberries if fresh are unavailable, but do not thaw to avoid excess moisture.
Swap white chocolate chips for milk or dark chocolate chips to change the flavor profile.
Press a few extra raspberries or chips on top of each cookie dough ball for a more attractive presentation.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. To reheat, warm in a microwave for 10-15 seconds or until soft and slightly gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but keep them frozen when folding into the dough to prevent excess moisture that can make cookies soggy.

How do I make these cookies dairy-free?

Substitute the unsalted butter with a plant-based margarine or coconut oil and use dairy-free white chocolate chips to make this recipe dairy-free.

Bakery Style Raspberry White Chocolate Cookies Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

These Bakery Style Raspberry White Chocolate Cookies are soft, thick, and bursting with fresh raspberry flavor and sweet white chocolate chips. Perfectly balanced with a tender crumb and bakery-quality size, these cookies are a delightful treat for any occasion, offering a beautiful blend of tart and sweet in every bite.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes
Yield: Approximately 12 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 3/4 Cups All Purpose Flour
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder

Wet Ingredients

8 Tbsp Unsalted Butter (Softened)
1/4 Cup Brown Sugar (Packed)
1/2 Cup Granulated White Sugar
1 Tsp Vanilla Extract
1 Egg

Add-Ins

1/2 Cup White Chocolate Chips
1/2 Cup Raspberries (Roughly Chopped)

Instructions

Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350 degrees F. Prepare baking sheets by lining them with parchment paper or spraying with cooking spray to prevent sticking. In a large bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined. Set this dry mixture aside.
Cream Butter and Sugars: In a separate large bowl, add softened unsalted butter, brown sugar, and granulated white sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed for 1 to 2 minutes until creamy and fluffy, ensuring that the sugars are well incorporated with the butter.
Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract to the butter-sugar mixture. Continue beating for an additional minute until the ingredients are fully blended and smooth.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients. Stir gently with a spatula or wooden spoon just until the dough comes together and no large flour streaks remain. Be careful not to overmix to keep the cookies tender.
Fold in Raspberries and White Chocolate Chips: Carefully fold in the roughly chopped raspberries and white chocolate chips. It’s acceptable if some pieces remain on top of the dough rather than fully incorporated, as you can press them lightly onto the cookie dough balls before baking.
Shape Cookie Dough: Using a cookie scoop or spoon, portion out the dough into large 1 1/2 inch balls for a bakery-style cookie size. Place each dough ball spaced evenly on the prepared baking sheets to allow for spreading.
Bake the Cookies: Bake the cookies on the center rack of your preheated oven for 10 to 15 minutes, or until the edges turn a lovely golden color and the centers appear set but still soft. Baking time may vary slightly depending on your oven.
Cool and Serve: Remove the cookies from the oven and transfer them onto a cooling rack to cool completely. Enjoy them warm for a melty, fresh experience or store leftovers in an airtight container at room temperature for several days.

Notes

Use fresh raspberries for the best flavor and texture; frozen berries can add extra moisture and make the dough too wet.
Press any loose raspberries or white chocolate chips on top of the cookie dough balls before baking to ensure even distribution and pretty presentation.
Do not overmix the dough once the flour is added to keep cookies tender and avoid toughness.
If you prefer smaller cookies, reduce the dough ball size and adjust the baking time accordingly (8-10 minutes).
Store baked cookies in an airtight container to maintain freshness for up to 3-4 days.

Keywords: raspberry white chocolate cookies, bakery style cookies, soft cookies, white chocolate chips, raspberry cookies, homemade cookies