Bakery Style Raspberry White Chocolate Cookies Recipe
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 make a delightful treat for any occasion.
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 degrees F and prepare baking sheets with cooking spray or parchment paper. In a large bowl, combine the flour, baking soda, and baking powder, then set aside.
- Step 2: In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer for 1-2 minutes. 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, pressing any remaining pieces onto the surface of the dough if desired.
- Step 4: Scoop the dough into large 1 1/2 inch balls and place them on the prepared baking sheets. Bake on the center rack for 10-15 minutes, or until the cookies turn golden brown.
- Step 5: Remove the cookies from the oven and transfer them to a cooling rack. Enjoy them warm or allow to cool completely before storing.
Tips & Variations
- Use frozen raspberries if fresh are not available; just thaw and drain excess moisture before adding to dough.
- For a nutty twist, add 1/4 cup chopped almonds or pecans.
- Press extra white chocolate chips on top of each cookie before baking for a more decadent look.
- Handle the dough gently to avoid breaking the raspberries and keep their texture intact.
Storage
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Warm refrigerated or frozen cookies in the microwave for 10-15 seconds before serving to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute frozen raspberries for fresh ones?
Yes, you can use frozen raspberries. Thaw them completely and gently drain any excess moisture to prevent soggy cookie dough before incorporating them.
How do I prevent the white chocolate chips from melting too much?
Gently folding the white chocolate chips into the dough and pressing some on top helps preserve their shape and appearance during baking. Avoid overmixing to minimize melting.
PrintBakery Style Raspberry White Chocolate Cookies Recipe
These Bakery Style Raspberry White Chocolate Cookies combine the perfect balance of sweet white chocolate and tart raspberries in a soft, chewy cookie that rivals your favorite bakery treat. Soft butter and a touch of brown sugar create a rich dough, while the tender raspberries add bursts of freshness. Ideal for dessert or an indulgent snack, these cookies bake up golden and delicious with simple ingredients and straightforward preparation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with cooking spray or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined. Set this mixture aside.
- Cream Butter and Sugars: In another bowl, using a hand or stand mixer, cream together the softened unsalted butter, brown sugar, and granulated white sugar for 1-2 minutes until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter and sugar mixture, continuing for about another minute to ensure full incorporation.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined, careful not to overmix to keep the cookie texture tender.
- Fold in Add-ins: Gently fold in the roughly chopped raspberries and white chocolate chips. It’s fine if some berries and chips remain on top of the dough rather than fully mixed in.
- Shape Dough Balls: Scoop the dough into large 1 1/2 inch balls to achieve that bakery-style large cookie size. Place them evenly spaced on the prepared cookie sheets.
- Bake Cookies: Bake on the center rack of your preheated oven for 10-15 minutes, until the cookies turn golden around the edges but remain soft in the middle.
- Cool and Serve: Remove the cookies from the oven and transfer them to a cooling rack. Enjoy them warm or store leftovers in an airtight container.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may add excess moisture.
- Do not overmix the dough after adding the flour to prevent tough cookies.
- For more uniform cookies, you may gently press raspberries and white chocolate chips into the dough balls before baking.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Butter should be softened to room temperature for easier mixing and better texture.
Keywords: cookies, raspberry cookies, white chocolate cookies, bakery style cookies, dessert, homemade cookies, sweet treats
