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Bakery Style Chewy White Chocolate Raspberry Cookies

Three chewy white chocolate raspberry cookies piled on a light blue plate near a window.
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Make soft, chewy white chocolate raspberry cookies that balance sweet creaminess with tart fruit flavor. This recipe delivers bakery-style results easily for your next baking day.

Ingredients

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  • 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, gently patted dry

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together 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 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. If using frozen raspberries, do not thaw them first.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look slightly underdone for a chewy texture.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best sweet and tart treat balance, use fresh, slightly tart raspberries.
  • If you prefer a softer cookie, slightly underbake them by one minute.
  • For a gourmet cookie look, press a few extra white chocolate chips onto the tops of the dough balls before baking.

Nutrition

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