Introduction

These bakery style raspberry white chocolate cookies are soft, chewy, and bursting with fresh raspberry flavor paired perfectly with sweet white chocolate chips. They make a delightful treat for any occasion and are simple to bake 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 with cooking spray or parchment paper. In a large bowl, combine the flour, baking soda, and baking powder. Stir to mix well and set aside.
Step 2: In a separate bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar for 1-2 minutes until light and fluffy. Add the egg and vanilla extract, then beat for another minute.
Step 3: Gradually stir in the dry ingredients until just combined. Gently fold in the chopped raspberries and white chocolate chips. It’s okay if not all of them are fully mixed into the dough; you can press some on top of the cookie dough balls later.
Step 4: Scoop the dough into large 1 1/2 inch balls to create bakery style cookies. Place each ball on the prepared baking sheet with space in between. Once all dough is portioned, bake in the center rack for 10-15 minutes, or until the cookies turn golden.
Step 5: Remove the cookies from the oven and transfer them to a cooling rack. Enjoy them warm or allow to cool completely before storing.

Tips & Variations

For extra raspberry flavor, use freeze-dried raspberry pieces in addition to fresh chopped raspberries.
If fresh raspberries aren’t available, substitute with frozen raspberries but slightly reduce the quantity to avoid excess moisture.
Pressing a few extra white chocolate chips or raspberries on top of the dough balls before baking adds a pretty, bakery-fresh look.
Chill the dough for 30 minutes before baking to help control spreading and enhance flavor.

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 for up to 2 months. To reheat, warm in a microwave for 10-15 seconds or in a preheated oven at 300 degrees F for 5 minutes for that fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but be cautious as frozen raspberries release more moisture. It’s best to use slightly fewer frozen berries and gently pat them dry before folding into the dough to prevent soggy cookies.

How can I make these cookies more chewy?

Using a little more brown sugar than white sugar helps create chewiness. Also, avoid overbaking by removing the cookies as soon as the edges turn golden but the centers still look slightly soft.

Bakery Style Raspberry White Chocolate Cookies Recipe

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★★★★★

5 from 107 reviews

These Bakery Style Raspberry White Chocolate Cookies offer a delightful blend of tart raspberries and creamy white chocolate chips within soft, chewy cookies. Perfect for a homemade treat that rivals your favorite bakery’s offerings, these cookies combine classic baking ingredients with fresh fruit for a unique twist on a traditional favorite.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12–14 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 and prepare baking sheets with cooking spray or parchment paper. Set aside, and begin preparing the cookie dough.
Combine Dry Ingredients: In a large bowl, add the all-purpose flour, baking soda, and baking powder. Stir together until evenly combined, then set aside.
Cream Butter and Sugars: In a separate bowl, add softened unsalted butter, brown sugar, and granulated white sugar. Use a hand or stand mixer to beat the mixture for 1-2 minutes until creamy and smooth.
Add Egg and Vanilla: To the creamed butter and sugars, add the egg and vanilla extract. Continue beating for an additional minute until fully incorporated.
Incorporate Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, careful not to overmix to preserve cookie texture.
Add White Chocolate and Raspberries: Gently fold in the roughly chopped raspberries and white chocolate chips. It’s acceptable if some pieces are not fully incorporated, as you can press some onto the cookie dough balls later.
Shape Cookies: Scoop the dough into large 1 1/2 inch balls, aiming for bakery-style large cookies. Place each dough ball onto the prepared parchment-lined cookie sheet.
Bake: Place the cookie sheet on the center rack of the preheated oven. Bake for 10-15 minutes, or until the cookies turn a golden color around the edges.
Cool and Serve: Remove the cookies from the oven and transfer them to a cooling rack. Allow to cool slightly before enjoying warm or storing properly for later consumption.

Notes

Use fresh raspberries for the best flavor and texture; frozen raspberries may release too much moisture.
Be careful not to overmix the dough once the flour is added to maintain a tender cookie crumb.
Press some white chocolate chips and raspberries on top of dough balls for a more visually appealing cookie.
Allow cookies to cool on a wire rack to prevent sogginess.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: raspberry cookies, white chocolate cookies, bakery style cookies, homemade cookies, dessert, sweet treats