White Chocolate Raspberry Cookies
White Chocolate Raspberry Cookies
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Mix-ins
- 3/4 cup white chocolate chips
- 1/2 cup fresh raspberries, gently rinsed and patted dry, halved if large
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 6
Gently fold in the white chocolate chips. Then, very carefully fold in the fresh raspberries. Be gentle to avoid crushing the raspberries too much.
⏱️ 2 min
- 7
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min
- 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. Do not overbake.
⏱️ 12 min•🌡️ 375
- 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Raspberry Cookies
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Mix-ins
- 3/4 cup white chocolate chips
- 1/2 cup fresh raspberries, gently rinsed and patted dry, halved if large
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 6
Gently fold in the white chocolate chips. Then, very carefully fold in the fresh raspberries. Be gentle to avoid crushing the raspberries too much.
⏱️ 2 min - 7
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min - 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min