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White Chocolate Raspberry Cookies

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Bright, buttery cookies with creamy white chocolate and bursts of tangy raspberry, perfect for afternoon treats.

Ingredients

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  • 1/2 cup salted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 ounces white chocolate, chopped
  • 1 cup fresh raspberries, chopped and frozen

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until combined.
  4. Stir together the flour and baking soda, then gradually mix into the wet ingredients until just incorporated.
  5. Fold in the chopped white chocolate and frozen raspberries gently.
  6. Using a 2-inch cookie scoop, place 6 dough balls on each prepared baking sheet.
  7. Bake for 14 to 15 minutes until edges are golden and centers are set.
  8. Allow cookies to cool for 10 minutes on the baking sheets before transferring to a cooling rack.

Notes

For thicker cookies, chill the dough for 20 to 30 minutes before scooping. Store in an airtight container for up to 3 days.

Nutrition

Keywords: cookies, white chocolate, raspberry, dessert, baking

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