Introduction

These Bakery Style Raspberry White Chocolate Cookies combine juicy raspberries with sweet white chocolate chips for a delightful treat. Soft and chewy with a hint of vanilla, they’re perfect for any occasion or just a sweet everyday indulgence.

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 degrees F and prepare baking sheets with cooking spray or parchment paper. In a large bowl, combine the flour, baking soda, and baking powder. Stir well and set aside.
Step 2: In a separate bowl, beat the softened butter with the brown sugar and granulated sugar using a hand or stand mixer for 1-2 minutes until creamy. 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, allowing some to remain on top when shaping the dough.
Step 4: Scoop the dough into large 1 1/2 inch balls for a bakery-style cookie. Place each ball on the prepared baking sheets, spacing them apart. Bake on the center rack for 10-15 minutes, or until the cookies turn golden around the edges.
Step 5: Remove the cookies from the oven and transfer them to a cooling rack. Enjoy warm, or let cool completely before storing.

Tips & Variations

Use fresh raspberries for the best flavor, but frozen can work—just thaw and drain excess moisture before adding.
Press extra white chocolate chips or raspberries on top of the cookie dough balls for a more attractive presentation.
To avoid breaking the raspberries too much, fold them in gently at the end.
For a different twist, try swapping white chocolate chips with dark chocolate or add chopped nuts for extra texture.

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 bag or container for up to 2 months. To reheat, warm them briefly in the microwave or oven until soft and melty.

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. Just make sure to thaw and drain them well to prevent the dough from becoming too wet.

How can I make the cookies chewier?

To achieve chewier cookies, slightly underbake them by removing them from the oven when the edges are set but the centers still look a bit soft. They will firm up as they cool.

Bakery Style Raspberry White Chocolate Cookies Recipe

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★★★★★

4.5 from 126 reviews

These Bakery Style Raspberry White Chocolate Cookies combine the sweet and tart flavors of fresh raspberries with creamy white chocolate chips, baked to golden perfection. Soft, chewy, and generously sized, these cookies deliver a delightful homemade bakery experience right from your oven.

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
Diet: Vegetarian

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°F (175°C) and line baking sheets with parchment paper or spray with cooking spray. In a large bowl, whisk together the all purpose flour, baking soda, and baking powder until well combined. Set aside.
Cream Butter and Sugars: In a separate large bowl, add the softened unsalted butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat for 1-2 minutes until light and fluffy. This ensures a tender cookie texture.
Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating for an additional minute until everything is well mixed and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cookies tender.
Fold in Raspberries and White Chocolate Chips: Gently fold in the roughly chopped raspberries and white chocolate chips. It’s okay if not all are evenly mixed into the dough; you can press some on top of the cookie dough balls for visual appeal.
Form Cookie Dough Balls: Scoop large 1 1/2 inch balls of dough using a cookie scoop or spoon and place them spaced evenly on the prepared baking sheets. Larger dough balls create that signature bakery-style cookie thickness.
Bake the Cookies: Place the baking sheet on the center oven rack and bake for 10-15 minutes, or until the cookies turn golden brown around the edges but remain soft in the center.
Cool Cookies: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool before serving. Enjoy warm or store in an airtight container to keep fresh.

Notes

Use fresh raspberries for the best flavor and texture; frozen raspberries may make the dough too wet.
If you prefer, you can substitute white chocolate chips with chunks for a more prominent bite.
Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
For easier handling, chill the cookie dough for 30 minutes before scooping and baking.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Keywords: raspberry cookies, white chocolate cookies, bakery style cookies, soft cookies, homemade cookies, dessert recipe