Description
Soft and chewy raspberry white chocolate cookies bursting with sweet white chocolate chips and tangy raspberries. These bakery-style cookies have crisp edges, a tender center, and a delicious balance of fruity and creamy flavors.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups white chocolate chips
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl whisk together the flour, baking soda, and salt.
- In another large bowl beat the butter, granulated sugar, and brown sugar until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the white chocolate chips.
- Gently fold in the raspberries, being careful not to crush them too much.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- If using frozen raspberries, do not thaw them before adding to the dough.
- Chilling the dough for 30 minutes helps prevent spreading.
- You can substitute white chocolate chunks for chips for a richer texture.
- Handle the raspberries gently to keep pockets of fruit in the cookies.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American