Dessert

Bakery Style Raspberry White Chocolate Cookies Recipe

Bylilan Sage February 17, 2026February 17, 2026

Introduction

These bakery-style raspberry white chocolate cookies are soft, chewy, and bursting with sweet and tart flavors. Combining fresh raspberries with creamy white chocolate chips creates a perfect treat that feels homemade but tastes like it came from your favorite bakery.

A stack of three thick, soft cookies sits on a white marbled surface, each cookie showing a light golden-brown color with rough texture and visible chunks of red raspberries and white drizzle on top. The top cookie, held slightly above the stack by a woman's hand, reveals a mix of crumbly edges and chewy center with bits of fruit peeking through. A fresh raspberry lies to the left in the foreground, adding a pop of bright red color. The background is soft and out of focus, giving attention to the cookies’ rich details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups 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. In a large bowl, combine the flour, baking soda, and baking powder. Stir to mix evenly 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 and continue beating for another minute.
Step 3: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Next, fold in the roughly chopped raspberries and white chocolate chips. It’s okay if some berries and chips remain visible on the surface of the dough.
Step 4: Scoop the dough into large balls about 1 1/2 inches in diameter, placing them spaced apart on the prepared baking sheets. Press any loose raspberries or chocolate chips onto the tops of the dough balls to prevent them from falling off during baking.
Step 5: Bake on the center rack for 10-15 minutes until the cookies turn golden around the edges but still look soft in the center. Remove from the oven and transfer cookies to a cooling rack. Enjoy warm or allow to cool completely before storing.

Tips & Variations

Use fresh raspberries for the best flavor and texture, but frozen can work too—just thaw and drain excess moisture before mixing.
For a nutty crunch, add 1/4 cup chopped almonds or pecans to the dough.
If you prefer, substitute white chocolate chips with regular or milk chocolate chips for a different chocolate flavor.
To enhance the raspberry flavor, add a teaspoon of lemon zest to the dough.

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 container for up to 1 month. To reheat, warm cookies in a microwave for 10-15 seconds or in a low oven at 300°F (150°C) for about 5 minutes.

How to Serve

Three thick cookies are stacked on top of each other on a white marbled surface. Each cookie is golden brown with a soft and chunky texture, showing pieces of red raspberries and white chocolate embedded inside. The cookies look chewy with a slightly crispy edge. A single bright red raspberry sits next to the bottom cookie. The background is smooth and neutral gray, keeping the focus on the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the dough, which may affect the texture of the cookies.

How can I make these cookies more cakey than chewy?

To achieve a cakey texture, you can add an extra egg yolk or slightly increase the baking powder to 1/2 teaspoon. Also, avoid overbaking by checking the cookies at the earlier end of the baking time.