Description

These White Chocolate Raspberry Cookies combine creamy white chocolate with the tartness of fresh raspberries, creating a chewy, soft texture that’s both sweet and tangy.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 cup white chocolate chips

1/2 cup fresh raspberries, gently mashed

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients into the wet mixture, mixing just until combined.
Gently fold in the white chocolate chips and mashed raspberries.
Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing the scoops about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers might still appear soft, but they'll firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

If fresh raspberries aren’t available, swap them for other berries like blueberries or strawberries, or even dried cranberries.

Add chopped almonds or pecans for extra crunch.

For a different flavor, substitute dark chocolate chips for the white chocolate chips.

To make these cookies gluten-free, use a gluten-free flour blend in place of the all-purpose flour.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg