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White Chocolate Raspberry Cookies

Delicious cookies featuring a combination of sweet white chocolate and tangy raspberries, perfectly chewy and easy to make for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Ensure to measure correctly.
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Can substitute with salted butter, reduce added salt.
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
Add-ins
  • 1 cups white chocolate chips Feel free to adjust the amount.
  • 1 cups fresh raspberries Use fresh for best results; if frozen, thaw and pat dry.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  4. Mix in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the white chocolate chips and fresh raspberries gently.
  7. Drop rounded tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container for up to a week. For longer storage, freeze them in a single layer for up to three months. Reheat in the microwave for a few seconds before serving.