Why Make This Recipe

Bakery Style Raspberry White Chocolate Cookies bring a delightful treat to any gathering. They offer a perfect balance of sweet and tart flavors, thanks to the combination of luscious white chocolate and fresh raspberries. These cookies are not only delicious but also visually appealing, making them a great addition to dessert tables. Baking these cookies is easy and fun, allowing you to enjoy homemade treats that taste as if they came straight from your favorite bakery.

How to Make Bakery Style Raspberry White Chocolate Cookies

Ingredients:

• 1 3/4 Cup All Purpose Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Baking Powder
• 8 Tbsp Unsalted Butter (Softened)
• 1/4 Cup Brown Sugar (Packed)
• 1/2 Cup Granulated White Sugar
• 1 Tsp Vanilla Extract
• 1 Egg
• 1/2 Cup White Chocolate Chips
• 1/2 Cup Raspberries (Roughly Chopped)

Directions:

1. Preheat your oven to 350 degrees F. Prepare your baking sheets by spraying them with cooking spray or lining them with parchment paper. Set aside.

2. In a large mixing bowl, combine the flour, baking soda, and baking powder. Stir to mix and set it aside.

3. In a separate bowl, mix the softened butter and sugars together with a hand or stand mixer for 1-2 minutes until well combined.

4. Add the egg and vanilla extract to the sugar mixture and beat for another minute until combined.

5. Gently stir in the dry ingredients until just mixed. Do not overwork the dough. Fold in the roughly chopped raspberries and white chocolate chips. It’s okay if not every piece is incorporated; you can press them on top of the cookie dough balls later.

6. Scoop the dough into large balls, about 1 1/2 inches each. This size helps achieve that bakery-style look.

7. Place the cookie dough balls on your prepared baking sheet. Bake in the center of your oven for 10-15 minutes or until the cookies are golden.

8. Once done, carefully remove the cookies from the baking tray and let them cool on a cooling rack. Enjoy them warm or store the leftovers properly.

How to Serve Bakery Style Raspberry White Chocolate Cookies

These cookies are perfect for serving at parties, picnics, or just as a sweet treat at home. Pair them with a glass of milk, a warm cup of coffee, or some refreshing tea. You can also serve them on a decorative plate to impress your guests.

How to Store Bakery Style Raspberry White Chocolate Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can stay good for about a week. If you want to keep them for a longer time, consider freezing them. Place the cooled cookies in a zip-lock bag, and they can last up to three months in the freezer.

Tips to Make Bakery Style Raspberry White Chocolate Cookies

• Ensure that your butter is softened but not melted; this will help achieve the right texture in your cookies.
• For an extra touch, sprinkle a little sea salt on top of the cookies before baking.
• If you use frozen raspberries, be sure to thaw and drain them well to avoid extra moisture in the dough.

Variation

Feel free to experiment with different types of chocolate, like dark or milk chocolate, instead of white chocolate. You could also add nuts, like chopped walnuts or pecans, for added texture.

FAQs

1. Can I use frozen raspberries instead of fresh?
Yes, you can! Just be sure to thaw and drain them to prevent excess moisture.

2. How do I know when my cookies are done baking?
The cookies should be golden around the edges but still soft in the center. They will firm up as they cool.

3. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for longer storage. Just let it sit at room temperature for a bit before baking.

Enjoy making and sharing your Bakery Style Raspberry White Chocolate Cookies! They’re sure to bring smiles to everyone’s faces.

Bakery Style Raspberry White Chocolate Cookies

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• Author: make-recipe
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

Delicious cookies featuring a perfect blend of sweet white chocolate and tart raspberries, ideal for baking enthusiasts.

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Ingredients

Scale 1x2x3x

• 1 3/4 Cup All Purpose Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Baking Powder
• 8 Tbsp Unsalted Butter (Softened)
• 1/4 Cup Brown Sugar (Packed)
• 1/2 Cup Granulated White Sugar
• 1 Tsp Vanilla Extract
• 1 Egg
• 1/2 Cup White Chocolate Chips
• 1/2 Cup Raspberries (Roughly Chopped)

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Instructions

1. Preheat your oven to 350 degrees F. Prepare your baking sheets by spraying them with cooking spray or lining them with parchment paper. Set aside.
2. In a large mixing bowl, combine the flour, baking soda, and baking powder. Stir to mix and set it aside.
3. In a separate bowl, mix the softened butter and sugars together with a hand or stand mixer for 1-2 minutes until well combined.
4. Add the egg and vanilla extract to the sugar mixture and beat for another minute until combined.
5. Gently stir in the dry ingredients until just mixed. Do not overwork the dough. Fold in the roughly chopped raspberries and white chocolate chips.
6. Scoop the dough into large balls, about 1 1/2 inches each. Place the cookie dough balls on your prepared baking sheet.
7. Bake in the center of your oven for 10-15 minutes or until the cookies are golden.
8. Once done, carefully remove the cookies from the baking tray and let them cool on a cooling rack.

Notes

For an extra touch, sprinkle a little sea salt on top of the cookies before baking. Store cookies in an airtight container at room temperature for up to a week.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 10g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg