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Raspberry Cookies with White Chocolate

Delightful cookies combining tart raspberries and sweet white chocolate, perfect for any occasion.
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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: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter (softened) Make sure it's soft, not melted.
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour Sifted before measuring.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the mix-ins
  • 1 cup fresh raspberries (gently rinsed and drained) Be careful not to mash them.
  • 1 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined.
  5. Gently fold in the fresh raspberries and white chocolate chips.
  6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  2. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

For added crunch, consider substituting half of the white chocolate chips with crushed nuts. Store in an airtight container for up to one week, or freeze for longer storage.