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Soft and Chewy White Chocolate Raspberry Cookies (Bakery Style)

Close-up of four freshly baked white chocolate raspberry cookies resting on a white plate.
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Make soft, chewy cookies featuring the sweet flavor of white chocolate balanced with tart raspberries. This recipe yields bakery-style results quickly.

Ingredients

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  • 1 cup (2 sticks) 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 or chunks
  • 1 cup fresh or frozen raspberries, gently patted dry

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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 medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips and the raspberries using a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 11 minutes, or until the edges are set and lightly golden brown. The centers should 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 using frozen raspberries, do not thaw them first; use them directly from the freezer.
  • For a slightly more tart flavor, add 1 teaspoon of lemon zest to the wet ingredients.
  • To achieve a flatter, chewier cookie, press down slightly on the dough balls before baking.

Nutrition

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