Description
Make soft and chewy white chocolate raspberry cookies from scratch. This recipe is straightforward and yields bakery-style cookies quickly.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh or frozen raspberries, gently patted dry
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the white chocolate chips and the raspberries.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are lightly golden brown and the centers look set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you use frozen raspberries, do not thaw them first; add them directly to the dough.
- For a slightly flatter, chewier cookie, press the dough balls down slightly before baking.
- If you prefer a stronger tart flavor, you can add 1 teaspoon of lemon zest to the wet ingredients.
- Prep Time: 15 min
- Cook Time: 11 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 18
- Sodium: 85
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 30