Soft White Chocolate Raspberry Cookies
Bakery-style soft and chewy cookies loaded with creamy white chocolate and juicy raspberries.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2.25 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 0.5 cup granulated sugar
- 1 egg large
- 1 egg yolk
- 1.5 tsp vanilla extract
- 1 tbsp cornstarch
- 1 cup white chocolate chunks
- 0.75 cup raspberries fresh or frozen
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, and cornstarch in a bowl.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, egg yolk, and vanilla extract. Mix until smooth.
- Gradually mix in dry ingredients until just combined.
- Fold in white chocolate chunks and gently fold in raspberries.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake 11–13 minutes until edges are set and centers are soft. Cool on wire racks.
Notes
For best texture, slightly underbake and allow cookies to finish setting as they cool.