Introduction

These bakery style raspberry white chocolate cookies bring together the perfect balance of sweet and tart in a soft, chewy treat. Loaded with white chocolate chips and fresh raspberries, they are sure to impress friends and family alike. Enjoy baking these delightful cookies right at home.

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 by spraying with cooking spray or lining with parchment paper. In a large bowl, mix together the flour, baking soda, and baking powder. Set aside.
Step 2: In a separate bowl, combine the softened butter with both sugars using a hand or stand mixer. Beat for 1 to 2 minutes until creamy. Add the egg and vanilla extract, beating for another minute until fully incorporated.
Step 3: Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the roughly chopped raspberries and white chocolate chips. If some berries or chips aren’t fully mixed in, you can press them onto the tops of the cookie dough balls later.
Step 4: Scoop the dough into large 1 1/2 inch balls. Place each ball on the prepared baking sheet with some space in between. Bake on the center rack for 10 to 15 minutes, until the cookies turn golden around the edges.
Step 5: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool slightly before enjoying warm, or allow to cool completely for storing.

Tips & Variations

Use fresh raspberries for the best flavor, but frozen can work if thawed and drained well to avoid excess moisture.
For extra texture, try adding chopped nuts like macadamia or almonds to the dough.
Press a few extra white chocolate chips and raspberry pieces on top of each cookie dough ball before baking for a pretty finish.
If you prefer a less sweet option, reduce the granulated sugar to 1/3 cup and adjust to taste.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week, bringing them to room temperature before serving. Reheat gently in a microwave for 10-15 seconds to enjoy a warm, soft cookie.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can substitute frozen raspberries, but make sure to thaw and drain them well to prevent extra moisture from affecting the cookie texture.

How do I keep the cookies soft and chewy?

Be careful not to overbake; remove the cookies once they are golden around the edges but still slightly soft in the center. Cooling on a rack also helps maintain their chewy texture.

Bakery Style Raspberry White Chocolate Cookies Recipe

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★★★★★

4.9 from 68 reviews

These Bakery Style Raspberry White Chocolate Cookies combine a soft, chewy texture with sweet bursts of white chocolate and fresh raspberries. Perfectly baked to golden perfection, they offer a delightful balance of tart and sweet flavors reminiscent of your favorite bakery treats right at home.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with cooking spray or parchment paper to prevent sticking and set aside for later use.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly combined. Set this bowl aside.
Cream Butter and Sugars: In a separate large bowl, using a hand or stand mixer, beat the softened butter with both the brown sugar and granulated white sugar for 1 to 2 minutes until well combined and fluffy.
Add Egg and Vanilla: Add in the egg and vanilla extract to the butter and sugar mixture. Continue to beat for another minute until smooth and incorporated.
Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing to maintain a tender cookie texture.
Add Raspberries and White Chocolate: Gently fold in the roughly chopped raspberries and white chocolate chips. It is acceptable if some of the raspberries and chips are not fully incorporated; they can be pressed onto the cookie dough balls later.
Scoop Cookies: Use a cookie scoop or spoon to form large 1 1/2 inch dough balls. Place each on the prepared baking sheet with enough space between them to allow spreading.
Bake: Bake the cookies on the center rack of the oven for 10 to 15 minutes, or until the edges turn golden brown and the centers are set.
Cool and Serve: Remove the cookies from the oven and transfer them to a cooling rack. Allow them to cool slightly before enjoying them warm, or store leftovers in an airtight container for freshness.

Notes

For larger cookies, a 1 1/2 inch scoop is recommended to achieve bakery-style size.
Handle raspberries gently to avoid excessive breaking and color bleeding in the dough.
You can substitute white chocolate chips with chunks for larger pockets of chocolate.
Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
These cookies freeze well; freeze baked cookies in a single layer, then transfer to a freezer-safe bag.

Keywords: raspberry cookies, white chocolate cookies, bakery style cookies, soft cookies, dessert, baked cookies