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White Chocolate Raspberry Cookies

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These White Chocolate Raspberry Cookies are a bright, buttery treat that balances creamy sweetness with bursts of tart raspberry.

Ingredients

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  • 1/2 cup salted butter, softened to room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 ounces white chocolate, chopped
  • 1 cup fresh raspberries, chopped and frozen

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until combined.
  4. Stir together the flour and baking soda in a separate bowl, then gradually mix into the wet ingredients until just incorporated.
  5. Fold in the chopped white chocolate and frozen raspberries, being careful not to crush the fruit.
  6. Using a 2-inch cookie scoop, place dough balls on the baking sheets, leaving 2 inches apart.
  7. Bake for 14 to 15 minutes until edges are golden brown and centers are set.
  8. Allow cookies to cool for 10 minutes on the baking sheets before transferring to a cooling rack.

Notes

Keep the raspberries frozen until the last moment to prevent the dough from becoming too wet. Store cooled cookies in an airtight container for up to 3 days.

Nutrition

Keywords: cookies, white chocolate, raspberry, dessert, baking

Find it online: https://easydessertideas.com/white-chocolate-raspberry-cookies/