Description
If you’re searching for a cookie recipe that combines sweet, tangy, and indulgent flavors, look no further than these White Chocolate Raspberry Cookies. These soft and chewy cookies are filled with creamy white chocolate chips and vibrant raspberries, creating a delightful treat that’s perfect for any occasion.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate chips
1 cup frozen raspberries (do not thaw)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
- Add the Raspberries: Gently fold the frozen raspberries into the cookie dough, being careful not to crush them too much.
- Scoop and Bake: Using a cookie scoop or spoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use frozen raspberries to prevent excess moisture in the dough.
Chilling the dough before baking can help keep the white chocolate chips from melting too much.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 210 kcal