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Bakery Style Raspberry White Chocolate Cookies

Bakery Style Raspberry White Chocolate Cookies

Bakery-style raspberry white chocolate cookies combine tart raspberries with sweet, creamy white chocolate for a decadent treat. With a chewy interior, crisp edges, and vibrant flavor, these cookies are a must-try for any dessert lover.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 8 tablespoons unsalted butter softened
  • ¼ cup packed brown sugar
  • ½ cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ½ cup white chocolate chips
  • ½ cup roughly chopped raspberries

Instructions
 

  • Preheat the oven to 350°F and line baking sheets with parchment paper or lightly coat them with cooking spray. Set aside while preparing the cookie dough.
  • In a large mixing bowl, combine the flour, baking soda, and baking powder. Stir well and set aside.
  • In a separate bowl, beat the softened butter and both sugars together using a hand or stand mixer for 1-2 minutes. Add the egg and vanilla extract, then continue mixing for another minute until smooth.
  • Gradually fold in the dry ingredients until just combined. Gently stir in the roughly chopped raspberries and white chocolate chips. If some raspberries or chocolate chips do not fully mix into the dough, they can be pressed onto the cookie dough balls later.
  • Scoop the dough into large 1 ½-inch balls for a bakery-style cookie. Arrange them on the prepared baking sheet, ensuring enough space between each.
  • Bake in the center rack of the oven for 10-15 minutes, or until the cookies are golden.
  • Once baked, transfer the cookies from the baking sheet to a cooling rack. Enjoy warm, or store leftovers properly for later.

Notes

Leftover Storage: Keep cookies in an airtight container for up to one week.
Raspberry Note: Fresh, frozen, or freeze-dried raspberries all work well in this recipe. If using frozen raspberries, allow them to thaw first to remove any excess moisture.
Adding the Raspberries: Be careful not to over-mix the dough when folding in the raspberries. Too much stirring can break the fruit apart, causing the color to bleed and turn the dough pink.
Additional Ideas: If you'd like to switch things up, try using blueberries or blackberries instead of raspberries. You can also add chopped nuts for extra crunch!
Bake Time: These cookies are on the larger side and typically take about 13 minutes to bake. However, baking time may vary depending on your oven. If using frozen berries, expect to add an extra 3-5 minutes to the bake time.