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Soft White Chocolate Raspberry Cookies

Bakery-style soft and chewy cookies loaded with creamy white chocolate and juicy raspberries.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, salt, and cornstarch in a bowl.
  3. Cream butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add egg, egg yolk, and vanilla extract. Mix until smooth.
  5. Gradually mix in dry ingredients until just combined.
  6. Fold in white chocolate chunks and gently fold in raspberries.
  7. Scoop dough onto baking sheets, spacing 2 inches apart.
  8. 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.