Raspberry White Chocolate Cookies
Delightful cookies that combine sweet white chocolate and tart raspberries, creating a soft, chewy treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened Should be creamy in texture.
- 0.5 cup brown sugar Adds rich sweetness.
- 0.25 cup granulated sugar Enhances the cookie’s sweetness.
- 1 large egg Binds the ingredients.
- 1 teaspoon vanilla extract Infuses warmth into the batter.
Add-Ins
- 0.5 cup white chocolate chips Creamy and sweet.
- 0.5 cup fresh raspberries Perfectly juicy.
- 0.25 cup rolled oats Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Gently fold in the white chocolate chips, raspberries, and oats (if using).
Baking
- Using a tablespoon, drop cookie dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake in preheated oven for 10-12 minutes or until edges are golden and center is set but soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the dough for 30 minutes before baking helps maintain shape and gives a chewier texture. Variations include substituting raspberries with other berries or adding nuts.