Raspberry White Chocolate Cookies
You'll relish the way the tart raspberries melt into the creamy white chocolate, creating a burst of flavor in every bite. The soft, chewy texture and golden edges elevate these cookies to a decadent treat.
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Mixing Bowl
- Whisk
- Spoon
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries Use fresh, ripe raspberries for best results.
- 1 cup white chocolate chips Use high-quality white chocolate chips.
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the fresh raspberries and white chocolate chips.
- Scoop the dough by the tablespoonful onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh, ripe raspberries and high-quality white chocolate chips. Be cautious not to overbake the cookies, as they'll continue to firm up as they cool.