Description
Indulge in the delightful combination of sweet white chocolate and tangy raspberries with these soft and chewy Raspberry and White Chocolate Cookies. Perfect for any occasion, these fruity cookies are sure to be a hit!
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Mix-ins:
- 3/4 cup white chocolate chips
- 3/4 cup fresh or freeze-dried raspberries
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Add mix-ins: Gently fold in the white chocolate chips and raspberries.
- Scoop and bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets and bake for 10–12 minutes until lightly golden.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Freeze-dried raspberries work best for texture and flavor.
- If using fresh raspberries, chill dough before baking.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
