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Bakery Style Raspberry White Chocolate Cookies Recipe

★★★★★

4.9 from 80 reviews
  • Author: lilan
  • Total Time: 27 minutes
  • Yield: 12 cookies 1x
  • Diet: Vegetarian

Description

These Bakery Style Raspberry White Chocolate Cookies are soft, chewy, and packed with sweet white chocolate chips and tangy raspberries, creating the perfect balance of flavors. Baked to golden perfection, these cookies mimic the texture and taste of bakery favorites, making them a delightful treat for any occasion.

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

Mix-ins

  • 1/2 Cup White Chocolate Chips
  • 1/2 Cup Raspberries (Roughly Chopped)

Instructions

  1. Preheat oven and prepare baking sheets: 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.
  2. Combine dry ingredients: In a large prep bowl, add flour, baking soda, and baking powder and stir to combine. Set aside.
  3. Cream butter and sugars: In a separate bowl, add the brown sugar, granulated sugar, and softened butter. Use a hand or stand mixer to beat the mixture for 1-2 minutes until creamy and well combined.
  4. Add egg and vanilla: Beat in the egg and vanilla extract into the butter and sugar mixture. Continue mixing for an additional minute until fully incorporated.
  5. Blend dry ingredients into wet: Gradually stir in the dry flour mixture until just combined. Avoid overmixing to keep the cookies tender.
  6. Add raspberries and white chocolate chips: Gently fold in the roughly chopped raspberries and white chocolate chips. It’s fine if not all pieces are fully mixed in; you can press some onto the tops of the cookie dough balls later.
  7. Form cookie dough balls: Scoop the dough into large 1 1/2 inch balls to achieve a bakery-style size. Place each ball on the prepared parchment-lined cookie sheet, spacing them evenly.
  8. Bake the cookies: Bake on the center rack of the oven for 10-15 minutes, or until the cookies are golden around the edges but still soft in the center.
  9. Cool and serve: Remove the cookies from the oven and transfer them to a cooling rack. Let cool slightly before enjoying warm, or store leftovers in an airtight container.

Notes

  • Use fresh raspberries for the best texture and flavor, but frozen can be used if thawed and drained well.
  • Press extra white chocolate chips or raspberries on top of dough balls before baking for a more visually appealing cookie.
  • Baking time can vary depending on your oven; start checking at 10 minutes to avoid overbaking.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • For softer cookies, remove them from the oven slightly earlier; for crispier edges, bake a bit longer.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry white chocolate cookies, bakery style cookies, soft cookies, white chocolate chip cookies, raspberry desserts, easy cookie recipe

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Find it online: https://cooklilan.com/bakery-style-raspberry-white-chocolate-cookies-recipe/