Description
These delicious white chocolate raspberry cookies are the perfect combination of sweet and tangy flavors. The soft and chewy texture of the cookie pairs perfectly with the bursts of fresh raspberries and creamy white chocolate chunks.
Ingredients
Scale
- 1/2 cup salted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 ounce baker’s bar of white chocolate, chopped
- 1 cup fresh raspberries, chopped and placed in the freezer
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking soda.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Mix-ins: Gently fold in the chopped white chocolate and frozen raspberries.
- Form Cookies: Drop spoonfuls of cookie dough onto the prepared baking sheet.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to freeze the raspberries before adding them to the cookie dough to prevent them from releasing too much moisture.
- You can use any brand of white chocolate for this recipe, but Ghirardelli is recommended for its quality and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg