Bakery Style Raspberry White Chocolate Cookies Recipe
These Bakery Style Raspberry White Chocolate Cookies are a delightful treat combining tart raspberries with creamy white chocolate chips in a soft, bakery-style cookie. Perfectly golden and generously sized, these cookies offer a perfect balance of sweetness and fruitiness, ideal for any occasion or an indulgent snack.
- 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
- Prepare Oven and Dry Ingredients: Preheat your oven to 350 degrees F and line baking sheets with cooking spray or parchment paper. In a large bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set this mixture aside.
- Cream Butter and Sugars: In a separate bowl, use a hand or stand mixer to cream the softened unsalted butter, brown sugar, and granulated white sugar together for 1-2 minutes until light and fluffy. Then add the egg and vanilla extract, continuing to beat for another minute to combine fully.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix. Then gently fold in the roughly chopped raspberries and white chocolate chips, incorporating them evenly without crushing the raspberries.
- Shape Cookies: Scoop the dough into large 1 1/2 inch balls to achieve a bakery-style size. Place the dough balls spaced apart on the prepared cookie sheets. You may press some raspberries or chocolate chips on top for a decorative touch.
- Bake Cookies: Bake the cookies on the center rack of the preheated oven for 10-15 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool and Serve: Remove the cookies from the oven and transfer them to a cooling rack to cool completely. Enjoy them warm for the best flavor and texture, or store leftovers in an airtight container.
Notes
- Use fresh or frozen raspberries; if frozen, thaw and drain excess moisture to prevent soggy dough.
- Do not overmix the dough to maintain tender cookies.
- For evenly sized cookies, consider using a cookie scoop.
- Cookies will keep fresh stored at room temperature in an airtight container for up to 3 days.
- These cookies can also be frozen baked or unbaked for longer storage.
Keywords: Raspberry cookies, white chocolate chip cookies, bakery style cookies, homemade cookies, dessert, sweet snack
