Introduction

These Bakery Style Raspberry White Chocolate Cookies are a delightful treat combining tart raspberries with creamy white chocolate. Soft, chewy, and bursting with flavor, they bring a homemade bakery experience right to your kitchen.

Bakery Style Raspberry White Chocolate Cookies Recipe - Recipe Image

Ingredients

1 3/4 cups 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 and prepare baking sheets by spraying with cooking spray or lining with parchment paper. In a large bowl, combine flour, baking soda, and baking powder. Stir to mix well and set aside.
Step 2: In a separate bowl, beat together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer for 1 to 2 minutes until smooth. Add the egg and vanilla extract, then continue beating for another minute.
Step 3: Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the chopped raspberries and white chocolate chips. It’s fine if some berries and chips remain on the surface; you can press them onto the dough balls later.
Step 4: Scoop the dough into large 1 1/2-inch balls. Place each ball on the prepared cookie sheets, leaving space between them. Bake on the center rack for 10 to 15 minutes, or until the cookies turn a golden color.
Step 5: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool slightly before enjoying, or store leftovers as directed.

Tips & Variations

For a more intense raspberry flavor, lightly mash some of the raspberries before folding them into the dough.
Use frozen raspberries if fresh are unavailable; just thaw and drain excess moisture to prevent soggy cookies.
Swap white chocolate chips for dark or milk chocolate for a different taste experience.
For extra chewiness, chill the dough for 30 minutes before baking.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, freeze the cookies in a sealed bag for up to 1 month. Reheat gently in a microwave for 10–15 seconds or in a warm oven for a few minutes to enjoy them soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw and drain any excess juice to avoid making the dough too wet.

How do I prevent the raspberries from breaking apart too much?

Gently fold the raspberries into the dough at the end and avoid overmixing. Using larger chunks and pressing some onto the dough balls can help preserve their shape.

Bakery Style Raspberry White Chocolate Cookies Recipe

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★★★★★

4.9 from 143 reviews

These Bakery Style Raspberry White Chocolate Cookies are a delightful treat combining tart raspberries with creamy white chocolate chips in a soft, bakery-style cookie. Perfectly golden and generously sized, these cookies offer a perfect balance of sweetness and fruitiness, ideal for any occasion or an indulgent snack.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 3/4 Cup 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

Prepare Oven and Dry Ingredients: Preheat your oven to 350 degrees F and line baking sheets with cooking spray or parchment paper. In a large bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set this mixture aside.
Cream Butter and Sugars: In a separate bowl, use a hand or stand mixer to cream the softened unsalted butter, brown sugar, and granulated white sugar together for 1-2 minutes until light and fluffy. Then add the egg and vanilla extract, continuing to beat for another minute to combine fully.
Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix. Then gently fold in the roughly chopped raspberries and white chocolate chips, incorporating them evenly without crushing the raspberries.
Shape Cookies: Scoop the dough into large 1 1/2 inch balls to achieve a bakery-style size. Place the dough balls spaced apart on the prepared cookie sheets. You may press some raspberries or chocolate chips on top for a decorative touch.
Bake Cookies: Bake the cookies on the center rack of the preheated oven for 10-15 minutes, or until the edges turn golden brown and the centers are set but still soft.
Cool and Serve: Remove the cookies from the oven and transfer them to a cooling rack to cool completely. Enjoy them warm for the best flavor and texture, or store leftovers in an airtight container.

Notes

Use fresh or frozen raspberries; if frozen, thaw and drain excess moisture to prevent soggy dough.
Do not overmix the dough to maintain tender cookies.
For evenly sized cookies, consider using a cookie scoop.
Cookies will keep fresh stored at room temperature in an airtight container for up to 3 days.
These cookies can also be frozen baked or unbaked for longer storage.

Keywords: Raspberry cookies, white chocolate chip cookies, bakery style cookies, homemade cookies, dessert, sweet snack