Description
Deliciously soft and chewy White Chocolate Raspberry Cookies combining the sweetness of white chocolate with the tartness of fresh raspberries. These freshly baked cookies make a perfect treat for any occasion and are simple to prepare with basic ingredients.
Ingredients
Scale
Cookies
- ½ cup salted butter (softened to room temperature)
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 ounce baker’s bar of white chocolate (chopped, Ghirardelli recommended)
- 1 cup fresh raspberries (chopped and placed in the freezer)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two large-rimmed baking sheets with parchment paper and set them aside for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a handheld mixer on medium speed to cream together the softened salted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This creates the perfect base for your cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined and smooth, which adds moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent throughout the flour.
- Combine Wet and Dry: Add half of the flour mixture to the wet ingredients, mixing just until incorporated, then add the remaining flour and mix gently. Avoid overmixing to keep the cookies tender. The dough will be thick at this stage.
- Fold in White Chocolate: Carefully fold the chopped white chocolate baker’s bar into the cookie dough, ensuring the chocolate pieces are evenly distributed.
- Incorporate Raspberries: Remove the frozen chopped raspberries from the freezer and gently fold them into the dough with a spatula. Be cautious to not mash the berries to maintain their shape and flavor.
- Scoop Dough onto Baking Sheets: Using a 2-inch cookie scoop, place 6 cookie dough balls on each prepared baking sheet, spacing them 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the center of the oven for 14-15 minutes or until the edges are lightly golden and the centers have set. Rotate the baking sheets halfway through baking if necessary for even cooking.
- Cool Cookies: Allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a wire cooling rack to cool completely. This helps them set and improves texture.
Notes
- Freezing the raspberries before adding helps prevent them from bleeding into the dough.
- Do not overmix the dough to avoid tough cookies.
- Use parchment paper for easy cookie removal and clean up.
- Rotate baking sheets halfway through baking to ensure even browning.
- Let cookies cool on the baking sheet to maintain their shape before moving them.
