White Chocolate Raspberry Cookies
Soft and chewy cookies combining the sweetness of white chocolate and the tartness of fresh raspberries for a delightful treat.
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup white chocolate chips
- 1 cup fresh raspberries, gently rinsed and patted dry Use fresh raspberries for best results.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mixing
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips and raspberries, taking care not to mash the berries.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers should still look soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Consider serving these cookies with milk or tea. For a fun twist, make ice cream sandwiches or dust with powdered sugar.