White Chocolate and Raspberry Cookies Recipe
These raspberry and white chocolate cookies are soft, buttery, and bursting with tart berries and creamy sweetness. A delightful treat that’s easy to make and perfect for any occasion!
Equipment
- Standing mixer with paddle attachment or handheld mixer
- Medium bowl
- Spatula
- Parchment paper
- Baking sheets (2)
- Cookie scoop or hands for forming dough
- Wire Rack
Ingredients
- ¾ cup butter softened (regular or vegan)
- ½ cup light brown sugar
- ½ cup white sugar
- ½ tablespoon vanilla extract
- 1 egg
- ¾ teaspoon baking soda
- 2 cup + 2 tbsp all-purpose flour
- ¾ teaspoon salt
- ½ cup raspberries roughly chopped (fresh, frozen, or freeze-dried)
- ½ cup white chocolate chopped (or white chocolate chips) (regular or vegan white chocolate)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, salt, and baking soda.
- Cream butter, brown sugar, and white sugar in a mixing bowl using a standing or handheld mixer for 2 minutes until fluffy.
- Add egg and vanilla extract, and mix until combined.
- Gradually mix in the dry ingredients until just combined. Fold in chopped white chocolate.
- Carefully fold in raspberries, ensuring they don’t mash into the dough.
- Form 1.5-tablespoon-sized dough balls and place them on baking sheets 3-4 inches apart. Refrigerate extra dough while baking.
- Bake one sheet at a time for 8-10 minutes until edges are golden and tops are set but soft.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
