White Chocolate Raspberry Cookies
These soft and chewy cookies are infused with creamy white chocolate and tart raspberries, making them a delightful treat for any occasion.
Ingredients
For the Cookie Dough
- 1 cup Unsalted butter, softened For that rich, classic cookie base
- 3/4 cup Brown sugar Adds chew and a little caramel flavor
- 3/4 cup White sugar Helps with crisp edges
- 1 large Egg Binds everything together
- 1 teaspoon Vanilla extract Enhances the flavor of the white chocolate
- 2 1/4 cups All-purpose flour Main structure of the cookie
- 1 teaspoon Baking soda Leavening agent
- 1/2 teaspoon Salt Balances the sweetness
Add-ins
- 1 cup White chocolate chips or chunks Use a quality brand for best flavor
- 1 cup Raspberries Fresh, frozen, or freeze-dried depending on preference
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream the softened butter, brown sugar, and white sugar together until fluffy.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Gently fold in the white chocolate chips or chunks.
- Carefully fold in the raspberries, being gentle to avoid breaking them.
Baking
- Scoop tablespoon-sized mounds of dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
For best results, measure flour accurately and do not overmix the dough. Chill the dough if your kitchen is warm to help prevent spreading.