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
- 2 Cups All Purpose Flour
- ¾ teaspoon Baking Soda
- ¾ teaspoon Salt
- 6 Tablespoons Unsalted Butter softened
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 Each Large Egg
- 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.¾ teaspoon Baking Soda, 2 Cups All Purpose Flour, ¾ teaspoon Salt
- 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).6 Tablespoons Unsalted Butter, ½ Cup Light Brown Sugar, ½ Cup Granulated Sugar
- Add the egg and vanilla and continue to mix.1 teaspoon Vanilla Extract, 1 Each Large Egg
- 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.½ Cup White Chocolate
- Last, add the raspberries and very carefully fold into the cookie dough.½ Cup Fresh Raspberries
- 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.
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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
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