Description
Delight in these soft-baked Raspberry and White Chocolate Cookies, combining tart raspberries with sweet white chocolate chips for a delightful fruity treat. Perfectly balanced and easy to prepare, these cookies are a great dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 3/4 cup white chocolate chips or chunks
- 3/4 cup fresh or freeze-dried raspberries (gently crushed if large)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which typically takes about 2-3 minutes with a mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt evenly distributing the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms without overworking to maintain tender cookies.
- Fold in White Chocolate and Raspberries: Gently fold in the white chocolate chips and raspberries, being especially careful if using fresh berries to avoid breaking them up too much and discoloring the dough.
- Scoop Dough onto Baking Sheet: Use a tablespoon to scoop portions of the dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges are lightly golden and the centers appear set but soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to avoid breaking.
Notes
- Use freeze-dried raspberries for neater, longer-lasting cookies that don’t add moisture.
- If using fresh raspberries, chill the dough for 30 minutes before baking to reduce spreading and improve shape.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
