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Gooey Raspberry White Chocolate Cookies

Delightful cookies that combine the sweetness of white chocolate with the tartness of fresh raspberries, offering a chewy and gooey texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure butter is at room temperature.
  • 1 cup brown sugar, packed Packed brown sugar adds moisture.
  • ½ cup granulated sugar
  • 2 large eggs Use room temperature eggs.
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Add-Ins
  • 1 cup fresh raspberries Can also use frozen raspberries.
  • 1 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Carefully fold in the raspberries and white chocolate chips.
  6. Use a cookie scoop or spoon to drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Baking
  1. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers look slightly underbaked.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients and avoid overmixing once the flour is added. Store in an airtight container for up to 4 days, or freeze for up to 3 months.