White Chocolate Raspberry Cookies Recipe
A white chocolate raspberry cookies recipe that has a perfect, almost chewy texture but still having some firmness from the chocolate chunks. Sweet with a hint of tart, these cookies will be your new favorite.
Video
Equipment
Ingredients
- 6 Tablespoons Unsalted Butter softened
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- ¾ Teaspoon Baking Soda
- 2 Cups All Purpose Flour + 2 Tablespoons
- ¾ Teaspoon Salt
- ½ Cup Fresh Raspberries
- ½ Cup White Chocolate chopped
Instructions
- Preheat the oven to 350°F.
- Add the flour, baking soda and salt to a medium mixing bowl and mix with a whisk. Set aside.
- Add the butter to the bowl of a stand mixer, along with the brown and granulated sugars. On a medium speed beat the butter and sugar with a paddle attachment until light and fluffy (about 5 minutes).
- Add the egg and vanilla and continue to mix.
- Add the flour mixture and mix on low until just combined. Don't overmix.
- Add the white chocolate to the mixture and fold in with a spoon.
- Last, add the raspberries and very carefully fold into the cookie dough.
- Using a cookie scoop measure out balls of cookie dough on a cookie sheet lined with parchment paper. Make sure they're about 3" apart.
- Bake in the oven for about 8-10 minutes. Remove and allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
I use fresh raspberries for my recipe. You could use freeze dried raspberries though.
Nutrition
Serving: 1g | Calories: 157kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 151mg | Fiber: 1g | Sugar: 13g
Did You Make This?Mention @caglediaries or tag #caglediaries!
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!