Description
Delight in these soft and chewy White Chocolate Raspberry Cookies, combining the sweet creaminess of white chocolate chips with the tart burst of frozen raspberries. Perfectly golden with a slightly underbaked center, these cookies offer a delightful texture and flavor contrast that makes them irresistible treats for any occasion.
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat oven and prepare baking sheet: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Mix wet ingredients: In a large mixing bowl, combine the melted unsalted butter with light brown sugar and granulated sugar. Stir well until fully combined and smooth. Then add the whole egg, egg yolk, and vanilla extract, mixing thoroughly to create a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix just until the flour disappears and the dough is uniform. Avoid overmixing to maintain a tender cookie texture. Fold in the white chocolate chips carefully.
- Incorporate raspberries: Gently fold in the frozen raspberries, distributing them evenly throughout the dough. Be careful not to crush the berries to keep bursts of flavor intact.
- Scoop and bake: Using a 1-ounce cookie scoop, quickly scoop rounded balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. The dough may be a bit wet from the thawing raspberries, so work promptly. Bake the cookies for about 12 minutes until the edges turn golden brown and the centers puff up but remain slightly underdone for optimal softness.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet. Cooling helps the cookies set before serving. Enjoy these delightful treats once they have cooled enough to handle.
Notes
- Use frozen raspberries to prevent excess moisture; fold them in carefully to avoid crushing.
- Do not overmix the dough once flour is added to keep cookies tender.
- For best results, scoop and bake cookies quickly as dough may become too soft from thawing raspberries.
- Allow cookies to cool completely on the baking sheet for better texture.
- Cookies are best enjoyed within 2-3 days; store them in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American