Raspberry White Chocolate Cookies
Delightful cookies that combine fresh raspberries with creamy white chocolate chips for a perfect sweet treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour Provides structure for soft, tender cookies.
- 1/2 teaspoon baking soda Helps cookies rise.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened Gives cookies their rich texture.
- 1/2 cup brown sugar Adds moisture and caramel flavor.
- 1/4 cup granulated sugar Brightens the overall sweetness.
- 1 large egg Binds all ingredients together.
- 1 teaspoon vanilla extract Classic flavor pairing.
Mix-ins
- 1/2 cup white chocolate chips Provides melty sweetness.
- 1/2 cup fresh raspberries, chopped Adds refreshing tartness.
- 1/4 cup rolled oats (optional) Adds texture and chewiness.
Instructions
Preparation
- Preheat your 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, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Add the egg and vanilla extract to the butter mixture and beat until smooth.
- Gradually mix in the dry ingredients until fully combined.
- Gently fold in the white chocolate chips, chopped raspberries, and rolled oats if using.
Baking
- Drop tablespoon-sized balls of dough onto the baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes for thicker cookies. Add chopped nuts for crunch. Use fresh or frozen raspberries (be cautious of extra juice). Consider adding lemon zest for flavor.