White Chocolate Raspberry Cookies
Delightful cookies combining creamy white chocolate with tart raspberries, perfect for any occasion.
Ingredients
For the dough
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour Measure accurately to avoid flat cookies.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips Use high-quality for better flavor.
- 1 cup fresh raspberries, gently rinsed and dried Be gentle when folding into the dough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt until combined.
- Gradually add the dry mixture to the butter and sugar mixture, mixing until just combined. Be careful not to over-mix.
- Fold in the white chocolate chips and fresh raspberries, ensuring an even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a decorative touch, drizzle melted white chocolate over the topped cookies before serving. Store in an airtight container lined with parchment paper to keep soft.