Description
Delightfully soft and chewy Raspberry White Chocolate Cookies featuring sweet white chocolate chips and fresh raspberries baked to golden perfection. Perfect for a bakery-style treat that balances fruity tartness with creamy sweetness in every bite.
Ingredients
Dry Ingredients
- 1 3/4 Cup All Purpose Flour
- 1/2 Tsp Baking Soda
- 1/4 Tsp Baking Powder
Wet Ingredients
- 8 Tbsp Unsalted Butter (Softened)
- 1/4 Cup Brown Sugar (Packed)
- 1/2 Cup Granulated White Sugar
- 1 Tsp Vanilla Extract
- 1 Egg
Add-ins
- 1/2 Cup White Chocolate Chips
- 1/2 Cup Raspberries (Roughly Chopped)
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350 degrees F and line baking sheets with cooking spray or parchment paper. In a large bowl, stir together the all-purpose flour, baking soda, and baking powder until evenly combined and set aside.
- Cream Butter and Sugars: In a separate bowl, use a hand or stand mixer to beat the softened unsalted butter with both brown and granulated sugars for 1 to 2 minutes until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture, continuing to mix for an additional minute to ensure a smooth consistency.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing.
- Incorporate Raspberries and White Chocolate Chips: Gently fold in the roughly chopped raspberries and white chocolate chips. It’s okay if some berries and chips stay on top of the dough; they can be pressed onto the cookie balls later.
- Shape Cookie Dough: Scoop the dough into large 1 1/2 inch balls, shaping them to your preferred size—larger for a bakery-style cookie.
- Bake the Cookies: Place the cookie dough balls onto the prepared baking sheets and bake on the center oven rack for 10 to 15 minutes, or until the cookies turn golden around the edges.
- Cool and Serve: After baking, transfer the cookies to a cooling rack to cool. Enjoy them warm or store leftovers properly for later.
Notes
- For best results, use fresh raspberries and handle them gently to avoid crushing the berries and turning the dough pink.
- Do not overmix the dough after adding the dry ingredients to keep cookies tender.
- Cookie size affects baking time; larger cookies may need the full 15 minutes, while smaller ones bake faster.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to the rack to avoid breakage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American