Bakery Style Raspberry White Chocolate Cookies
These Bakery Style Raspberry White Chocolate Cookies are thick, chewy, and perfectly soft with bright raspberry bursts and smooth white chocolate chips—an irresistible treat ready in just 25 minutes!
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 1 ¾ cup All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 8 tablespoon Unsalted Butter softened
- ¼ cup Brown Sugar packed
- ½ cup Granulated White Sugar
- 1 teaspoon Vanilla Extract
- 1 Egg
- ½ cup White Chocolate Chips
- ½ cup Raspberries roughly chopped
Instructions
Baking Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and baking powder. Set aside.
- In a separate bowl, beat softened butter, brown sugar, and white sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and stir until well combined.
- Slowly mix dry ingredients into the wet mixture until just combined.
- Fold in white chocolate chips and chopped raspberries gently.
- Scoop dough into 1.5-inch balls and place on prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes until the edges are golden and centers are set.
- Let cookies cool on the sheet for 5 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to 4 days or freeze individually wrapped cookies for longer storage. To reheat, microwave for 10 seconds.