Description
White Chocolate Raspberry Cookies are soft, buttery cookies packed with creamy white chocolate and tart raspberries, offering a rich and fruity twist perfect for any occasion.
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips or chunks
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Gently fold in the white chocolate and raspberries, being careful not to crush the berries.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use frozen raspberries directly from the freezer to reduce bleeding.
- For a decorative touch, press a few extra chocolate chips on top before baking.
- Swirl in raspberry jam for an extra fruity boost.
- Cookies firm up as they cool, so avoid overbaking.
- Chill dough for thicker cookies and more defined edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg