Description
Delight in these soft and luscious White Chocolate Raspberry Cookies, perfectly combining the creamy sweetness of white chocolate with the tart freshness of raspberries. These cookies offer a delectable texture with golden edges and a tender center, ideal for an irresistible treat any time of day.
Ingredients
Scale
Butter and Sugars
- ½ cup salted butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar
Wet Ingredients
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Add-ins
- 4 ounces white chocolate baker’s bar, chopped (Ghirardelli recommended)
- 1 cup fresh raspberries, chopped and frozen
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large-rimmed baking sheets with parchment paper for easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a handheld mixer on medium speed to cream the softened salted butter, granulated sugar, and light brown sugar together until the mixture is light, fluffy, and creamy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until fully incorporated, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour and baking soda evenly to prepare for folding into the wet ingredients.
- Mix Dry into Wet: Add half of the flour mixture to the wet ingredients, mixing just until combined before adding the remaining flour. Be careful not to overmix as the dough will be quite thick.
- Fold in White Chocolate: Gently fold the chopped white chocolate pieces into the cookie dough, distributing evenly.
- Fold in Raspberries: Remove the frozen raspberries from the freezer and fold them carefully into the dough using a spatula, taking care not to mash the berries to maintain their texture.
- Portion Dough: Using a 2-inch cookie scoop, place six dough balls on each prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the center of the oven for 14-15 minutes or until the edges turn lightly golden brown and the centers are set. Rotate the baking sheets halfway through baking for even cooking.
- Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Freezing raspberries before adding helps maintain their shape during baking and prevents them from turning mushy.
- Do not overmix the dough once dry ingredients are added to keep the cookies tender.
- Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
- Allow cookies to cool before transferring to avoid breaking them easily.
- Store cookies in an airtight container at room temperature for up to 4 days.
