Bakery Style Raspberry White Chocolate Cookies Recipe
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.
- 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
