Raspberry and White Chocolate Cookies Recipe
Indulge in the perfect blend of sweet and tart with these delightful Raspberry and White Chocolate Cookies. Soft and chewy, with bursts of juicy raspberries and creamy white chocolate in every bite, these cookies are a true treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dough:
- 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
Mix-Ins:
- 3/4 cup white chocolate chips or chunks
- 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract and beat until combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Combine mix-ins: Gently fold in the white chocolate chips and raspberries.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until golden.
- Cool: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Avoid overmixing once raspberries are added.
- Best enjoyed the day they’re made, or store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
