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Bakery Style Raspberry White Chocolate Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.cheftara.com/bakery-style-raspberry-white-chocolate-cookies-recipe-2/