Raspberry White Chocolate Cookies
A delightful fusion of tart raspberries and sweet white chocolate, these cookies offer a chewy texture and an irresistible flavor profile, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 0.5 cups brown sugar
- 0.25 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins
- 0.5 cups white chocolate chips
- 0.5 cups fresh raspberries, chopped
- 0.25 cups rolled oats (optional)
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.
Mixing
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla extract to the butter mixture, and beat until smooth.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
- Gently fold in the white chocolate chips, chopped raspberries, and rolled oats (if using).
Baking
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the center is soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For more raspberry flavor, add more chopped raspberries but avoid overloading the dough. Chill the dough for thicker cookies. Experiment with mix-ins like slivered almonds for variety.