Description
These White Chocolate Raspberry Cookies are a delightful treat that combines the sweetness of white chocolate with the tartness of raspberries in every bite. Soft, chewy, and bursting with flavor, these cookies are perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup white chocolate chips
- 1 cup fresh raspberries, chopped
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
- Mix dry ingredients: I a medium bowl, whisk together the flour, baking soda, and salt.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in mix-ins: Gently fold in the white chocolate chips and chopped raspberries.
- Scoop and bake: Drop spoonfuls of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- You can use frozen raspberries if fresh ones are not available.
- For a twist, try adding chopped nuts or a drizzle of white chocolate on top of the cookies.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
