Print

Soft and Chewy White Chocolate Raspberry Cookies (Bakery Style)

A close-up stack of freshly baked white chocolate raspberry cookies showing melted raspberry swirl and white chocolate chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft and chewy white chocolate raspberry cookies that taste like they came from a bakery. This easy recipe balances the tartness of raspberries with creamy white chocolate for a perfect sweet and tangy treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh or frozen raspberries (if frozen, do not thaw)
  • 1 tablespoon all-purpose flour (for tossing berries)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the 2 1/4 cups of flour and baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a small bowl, gently toss the raspberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the dough.
  6. Gently fold in the white chocolate chips and the floured raspberries into the dough by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For bakery style, press a few extra white chocolate chips onto the tops of the dough balls.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use frozen raspberries, do not thaw them first; toss them directly in the flour and add to the dough.
  • For an extra tangy flavor, you can add 1 teaspoon of lemon zest to the wet ingredients.
  • These cookies are best eaten within three days for maximum softness.

Nutrition

Find it online: https://mdlatdmm.com/white-chocolate-raspberry-cookies/