Description
Delight in these luscious Raspberry White Chocolate Cookies, featuring a tender, buttery base studded with juicy raspberries and creamy white chocolate chips. Perfect for a sweet treat that balances fruitiness and rich sweetness in every bite.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (melted)
- 3/4 cup brown sugar (packed)
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 cup frozen raspberries (slightly thawed)
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate large bowl, whisk the melted butter with brown and granulated sugar until smooth. Add vanilla extract, egg, and egg yolk, mixing thoroughly.
- Fold the sifted dry ingredients into the wet mixture using a rubber spatula.
- Gently fold in the slightly thawed raspberries and white chocolate chips.
- Use a cookie scoop to portion out dough balls onto the prepared sheets, spacing them adequately.
- Bake for 13-15 minutes or until the edges turn light golden brown.
- Sprinkle additional white chocolate chips on top after removing from the oven. Allow to cool before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature.
- Use fresh raspberries for a more intense flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg