Introduction

These Bakery Style Raspberry White Chocolate Cookies offer a perfect balance of sweet white chocolate and tart raspberries wrapped in a soft, chewy cookie. They’re easy to make and bring a delightful bakery treat right to your kitchen.

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°F (175°C) and prepare baking sheets by spraying with cooking spray or lining with parchment paper. Set aside.
Step 2: In a large bowl, whisk together the flour, baking soda, and baking powder until well combined. Set this dry mixture aside.
Step 3: In another bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar together for 1-2 minutes until light and fluffy.
Step 4: Add the egg and vanilla extract to the butter-sugar mixture, and beat for another minute until fully incorporated.
Step 5: Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Step 6: Gently fold in the roughly chopped raspberries and white chocolate chips. If some berries or chips remain on the surface, you can press them lightly onto the dough balls.
Step 7: Scoop the dough into large 1 1/2 inch balls and place them on the prepared baking sheets, spacing them apart to allow for spreading.
Step 8: Bake on the center rack for 10-15 minutes, or until the cookies turn golden around the edges but remain soft in the middle.
Step 9: Remove the cookies from the oven and transfer them to a cooling rack. Enjoy warm or allow to cool completely before serving.

Tips & Variations

For best results, use fresh raspberries and handle them gently to avoid breaking up the berries too much into the dough.
You can substitute white chocolate chips with raspberry-flavored chips or even chunks of white chocolate for a richer texture.
If you prefer a chewier cookie, slightly underbake them and let them firm up on the baking sheet as they cool.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep longer, place them in the fridge for up to one week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to enjoy them warm and soft again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Frozen raspberries can be used, but make sure to thaw and drain them well to minimize excess moisture that can affect the cookie texture.

How do I prevent raspberries from making the dough too wet?

Gently fold the berries in at the end, and avoid overmixing. Using fresh, firm raspberries helps, and pressing some onto the dough surface instead of mixing them all in can reduce moisture in the dough.

Bakery Style Raspberry White Chocolate Cookies Recipe

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★★★★★

4.9 from 72 reviews

These Bakery Style Raspberry White Chocolate Cookies combine the tartness of fresh raspberries with the creamy sweetness of white chocolate chips, all baked into soft, chewy cookies. Perfect for a treat that feels indulgent yet homemade, these cookies are easy to prepare and offer a delightful balance of flavors and textures.

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

Ingredients

Scale

Dry Ingredients

1 3/4 Cup 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 degrees F (175 degrees C) and line baking sheets with cooking spray or parchment paper. This preparation ensures the cookies won’t stick and bake evenly.
Mix Dry Ingredients: In a large bowl, combine the all purpose flour, baking soda, and baking powder. Stir them together and set the mixture aside; this will be added later to the wet ingredients.
Cream Butter and Sugars: In a separate mixing bowl, use a hand or stand mixer to beat the softened unsalted butter, brown sugar, and granulated white sugar for 1 to 2 minutes until creamy and well combined.
Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture, continuing to beat for an additional minute to incorporate fully and create a smooth texture.
Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix to maintain a tender cookie texture.
Fold in Raspberries and White Chocolate Chips: Gently fold in the roughly chopped raspberries and white chocolate chips. It’s fine if some pieces remain on the surface after scooping the dough.
Shape the Dough: Scoop the dough using a tablespoon or cookie scoop into large balls about 1 1/2 inches in diameter to achieve a bakery-style size, and place them evenly spaced on the prepared baking sheets.
Bake: Place the cookie sheets on the center rack of your preheated oven and bake for 10 to 15 minutes, or until the cookies turn golden brown on the edges.
Cool: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool slightly before enjoying warm or storing for later.

Notes

For best results, use fresh, ripe raspberries and handle them gently to prevent the dough from becoming too wet.
Chilling the dough for 30 minutes before baking can help prevent spreading and keep the cookies thicker.
Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
If you prefer, white chocolate chunks can be used instead of chips for larger pockets of sweetness.

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