Description
Delight your taste buds with these chewy White Chocolate Raspberry Cookies that offer a perfect balance of sweetness and tartness. The juicy raspberries and creamy white chocolate create a heavenly combination in every bite.
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture until combined.
- Add Mix-Ins: Gently fold in the white chocolate chips and raspberries.
- Bake: Scoop heaping tablespoons of dough onto prepared baking sheets and bake for 10–12 minutes.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- If using frozen raspberries, do not thaw before mixing into the dough.
- These cookies are best enjoyed the day they’re baked but can be stored in an airtight container for up to 3 days.
- For extra indulgence, drizzle with melted white chocolate after cooling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
