White Chocolate Raspberry Cookies
Soft, chewy white chocolate raspberry cookies bursting with creamy white chocolate chips and bright, juicy raspberries. Perfectly balanced sweet and tart flavors in every bite—ideal for snacks, holidays, or anytime treats!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips or chunks
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together—do not overmix.
- Gently fold in the white chocolate chips and raspberries, taking care not to break the raspberries too much.
- Scoop the dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–13 minutes, until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 85mgFiber: 1gSugar: 13g
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