White Chocolate Raspberry Cookies Recipe
These delicious cookies combine the richness of white chocolate with the tartness of frozen raspberries, creating a perfect balance of sweet and fruity flavors. Soft and slightly chewy with golden edges, they make an ideal treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar, mixing until fully integrated. Next, add in the whole egg, egg yolk, and vanilla extract, stirring well to create a smooth, rich mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined and no streaks of flour remain. Avoid over-mixing to maintain tender cookies. Fold in the white chocolate chips carefully.
- Fold in Raspberries: Gently fold the frozen raspberries into the dough until they are evenly distributed. Be mindful as the raspberries may start to thaw and release moisture.
- Scoop and Bake: Using a 1-ounce cookie scoop, quickly portion out rounded dough balls to prevent the dough from becoming too wet. Place each cookie dough ball 2 inches apart on the prepared baking sheet. Bake for 12 minutes, or until the edges turn golden brown and the centers are puffed and slightly underdone.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool completely before serving. This helps them set and enhances their texture and flavor.
Notes
- Use parchment paper for easy cleanup and to prevent cookies from sticking.
- Handle the dough quickly after adding frozen raspberries to avoid it becoming too wet.
- You can substitute frozen raspberries with fresh if preferred, but adjust baking time slightly.
- Store cookies in an airtight container at room temperature for up to 3 days for maximum freshness.
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