Bakery Style Raspberry White Chocolate Cookies Recipe
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.
- 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
