Description
Delight in these delicious White Chocolate Raspberry Cookies combining the creamy sweetness of white chocolate with the tart freshness of raspberries. Soft, chewy, and slightly golden, they make a perfect treat for any occasion.
Ingredients
Scale
Wet Ingredients
- ½ cup salted butter (softened to room temperature)
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Add-ins
- 4 ounce baker’s bar of white chocolate (chopped, Ghirardelli suggested)
- 1 cup fresh raspberries (chopped and placed in the freezer)
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line two large-rimmed baking sheets with parchment paper and set aside.
- Cream Butter and Sugars: In a large bowl, use a handheld mixer on medium speed to cream together the softened salted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour and baking soda.
- Mix Dry into Wet: Add half of the flour mixture to the wet ingredients and mix just until incorporated, then add the remaining flour and mix carefully without overmixing to keep the dough thick.
- Fold in White Chocolate: Gently fold the chopped white chocolate baker’s bar pieces into the cookie dough.
- Fold in Raspberries: Remove frozen raspberries from the freezer and carefully fold them into the dough with a spatula, taking care not to mash them.
- Scoop Dough: Using a 2-inch cookie scoop, place 6 dough balls onto each prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies in the center of the oven for 14-15 minutes or until edges are lightly golden and centers are set. Rotate baking sheets halfway through for even baking.
- Cool: Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
- Freezing raspberries before adding helps prevent them from breaking apart during mixing.
- Do not overmix dough to keep cookies tender and prevent toughness.
- Use parchment paper to avoid cookie sticking and for easy cleanup.
- Cookie scoop size can be adjusted for larger or smaller cookies but baking times may need slight adjustment.
- Allow cookies to cool before removing to prevent them from falling apart.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
