White Chocolate Raspberry Cookies
Soft, thick, and chewy White Chocolate Raspberry Cookies loaded with creamy white chocolate chips and tangy freeze-dried raspberries. These bakery-style cookies are easy to make and perfect for holidays, parties, or whenever you're craving a delicious homemade treat.
Ingredients
- 2 cups 250g all-purpose flour
- 1½ cups 180g cake flour, sifted
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 226g unsalted butter, cold and cubed
- 1 cup 210g brown sugar
- ¾ cup 150g granulated sugar
- 2 large eggs cold
- 2 teaspoons vanilla extract
- 1¼ cups about 40g freeze-dried raspberries
- 1¼ cups 225g white chocolate chips
Instructions
- Whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer, beat the cold butter with the brown sugar and granulated sugar for about 2 minutes until just combined.
- Add the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients in two batches, mixing just until combined.
- Gently fold in the freeze-dried raspberries and white chocolate chips with a spatula.
- Cover the dough and chill for at least 2 hours.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 16 equal portions and place them about 2 inches apart on the prepared baking sheets.
- Bake for 12–14 minutes, until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Notes
For the best bakery-style cookies, use cold butter and cold eggs, as they help the dough stay firm and prevent the cookies from spreading too much. Be sure to chill the dough for at least 2 hours before baking to develop the flavor and create thick, soft centers. Gently fold in the freeze-dried raspberries to keep them from breaking apart and turning the dough pink. Once baked, store the cookies in an airtight container at room temperature for up to 4 days, refrigerate them for up to 10 days, or freeze either the baked cookies or unbaked dough balls for up to 3 months for longer storage.