White Chocolate Raspberry Cookies
White Chocolate Raspberry Cookies
Ingredients
For the Cookies
- 1 1/8 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar, packed
- 1 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup white chocolate chips
- 1/2 cup fresh raspberries, gently folded in
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 4
Beat in the large egg until just combined, then stir in the vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 6
Gently fold in the white chocolate chips and fresh raspberries by hand using a spatula.
⏱️ 2 min
- 7
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 5 min
- 8
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are just set but still look slightly soft for that gooey texture.
⏱️ 12 min•🌡️ 375
- 9
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Raspberry Cookies
Ingredients
For the Cookies
- 1 1/8 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar, packed
- 1 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup white chocolate chips
- 1/2 cup fresh raspberries, gently folded in
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 5 min - 4
Beat in the large egg until just combined, then stir in the vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 6
Gently fold in the white chocolate chips and fresh raspberries by hand using a spatula.
⏱️ 2 min - 7
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 5 min - 8
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are just set but still look slightly soft for that gooey texture.
⏱️ 12 min•🌡️ 375 - 9
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min