White Chocolate Raspberry Cookies
Delicious cookies combining sweet white chocolate and tart raspberries, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups white chocolate chips Use high-quality for better melting.
- 1 cup fresh raspberries Coat in flour to prevent sinking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips and fresh raspberries being careful not to crush the raspberries.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- The centers may look slightly underbaked; they will continue to cook on the baking sheet.
- Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
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Notes
For added texture, try adding chopped nuts or lemon zest for an extra zing. Store in an airtight container for up to a week or freeze for up to three months.