White Chocolate Raspberry Cookies
These White Chocolate Raspberry Cookies are soft, chewy, and full of flavor. The cookie dough is made with simple ingredients and mixed with fresh raspberries and creamy white chocolate chips before being chilled and baked until the edges are lightly golden. The cookies have a soft center, slightly crisp edges, and delicious bursts of raspberry throughout.
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. butter unsalted
- 1/2 c. brown sugar
- 1/4 c. granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 c. fresh raspberries
- 1/2 c. white chocolate chips
Instructions
- In a medium bowl whisk the all-purpose flour, baking soda, and salt together. Set aside.
- In a separate large bowl, cream the unsalted butter, granulated sugar, and brown sugar. Add the egg and vanilla extract and beat until light and fluffy about 2 minutes.
- Slowly add the dry ingredients to the wet ingredients beating on slow until the dry ingredients are fully incorporated into the wet ingredients.
- Gently fold in the white chocolate chips and fresh raspberries.
- Chill in the fridge for 4 hours.
- Preheat the oven to 350℉/176℃/Gas Mark 4.
- Place the cookie dough onto a parchment paper-lined pan. Make the cookies taller than they are wide.
- Bake for 12-14 minutes.
- Remove from the oven and let cool. Place the cookies onto a cooling rack for them to continue to cool.
Notes
Nutritional Information Servings 16 cookies
Calories 103 Carbs 14g Protein 2g Fat 4g
Nutritional Information is automatically calculated and should only be used as a guide.