Description
Bursting with white chocolate chips and pops of raspberry, these White Chocolate Raspberry Cookies are equal parts fruity and indulgent. They bake up golden on the edges and soft in the center. Just the way I like them!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) melted butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped white chocolate
- 1/2 cup white chocolate chips, reserve half for topping
- 1/2 cup fresh raspberries
Instructions
- In a large mixing bowl, stir together the melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until the mixture is smooth and fully blended.
- Add the flour, baking soda, chopped white chocolate, and half of the white chocolate chips. Use a spatula to stir everything together until a soft dough forms.
- Carefully mix in the fresh raspberries, allowing some to break apart slightly so their juice can blend into the dough.
- Cover the bowl with plastic wrap and refrigerate for at least an hour. Chill overnight for the best texture and flavor.
- Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper. Use a #20 cookie scoop to portion out dough balls, spacing them apart on the baking sheet.
- Press the remaining white chocolate chips onto the tops of each cookie dough ball.
- Bake the cookies for 10 minutes. If they spread too much, gently reshape them using a round cutter or the back of a spoon.
- Return to the oven for another 3 minutes, just until the edges are lightly golden and the centers are still soft.
- Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 13 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 230
- Sugar: 15.7 g
- Sodium: 59.7 mg
- Fat: 13.3 g
- Carbohydrates: 25.6 g
- Fiber: 0.6 g
- Protein: 2.5 g
- Cholesterol: 39.2 mg