White Chocolate Raspberry Cookies Recipe
Delightfully soft and chewy White Chocolate Raspberry Cookies combine the sweetness of creamy white chocolate with the tartness of fresh raspberries. These cookies offer a perfect balance of flavors and textures, making them an ideal treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- ½ cup salted butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Mix-ins
- 4 ounces baker’s bar of white chocolate, chopped (Ghirardelli recommended)
- 1 cup fresh raspberries, chopped and placed in the freezer
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the cookies.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
- Add egg and vanilla: Crack in the egg and pour in the vanilla extract, then mix thoroughly until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently to create a soft dough.
- Fold in mix-ins: Carefully fold in the chopped white chocolate and frozen raspberries, taking care not to break the berries too much to avoid excess moisture.
- Form cookies: Using a tablespoon or cookie scoop, portion the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Freezing the raspberries before adding them helps reduce moisture release during baking, keeping the cookies from becoming soggy.
- Use high-quality white chocolate for the best flavor and texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- For larger cookies, increase baking time by a few minutes, checking frequently to avoid overbaking.
Keywords: white chocolate cookies, raspberry cookies, chewy cookies, dessert, baking, white chocolate raspberry
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