White Chocolate Raspberry Cookies: A Delightful Recipe!
A delightful recipe for soft and chewy white chocolate raspberry cookies that are bursting with fruity flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 14–16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup white chocolate chunks (or chips)
- 3/4 cup fresh raspberries (gently patted dry)
Instructions
- Cream the softened butter with both sugars until light and fluffy. Add the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture.
- Gently fold in white chocolate chunks and fresh raspberries, being careful not to overmix.
- Chill the dough for 20–30 minutes, then scoop onto a lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden and centers are set but soft.
Notes
- Chilling the dough helps achieve thicker, chewier cookies.
- Be gentle when folding in raspberries to maintain their shape.
- Store cookies in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Protein: 2.5g