Description
Delight in the perfect balance of creamy white chocolate and tart raspberries with these White Chocolate Raspberry Cookies. These soft, chewy cookies feature gooey chunks of white chocolate and bursts of fresh frozen raspberries, baked to golden perfection. Ideal for satisfying your sweet tooth in just under 30 minutes.
Ingredients
Scale
Cookie Dough
- ½ cup salted butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Add-Ins
- 4 ounces white chocolate baker’s bar, chopped (such as Ghirardelli)
- 1 cup fresh raspberries, chopped and frozen
Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Line two large rimmed baking sheets with parchment paper and set aside for easy cookie removal.
- Cream butter and sugars: In a large mixing bowl, use a handheld mixer on medium speed to cream the softened salted butter with granulated sugar and light brown sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda until evenly combined.
- Combine wet and dry: Gradually add half of the flour mixture to the wet ingredients, mixing just until combined, then add the remaining flour mixture. Avoid overmixing to keep the dough tender; the dough will be thick and slightly sticky.
- Fold in white chocolate: Gently fold the chopped white chocolate into the dough ensuring even distribution.
- Fold in raspberries carefully: Remove raspberries from the freezer and gently fold them into the dough with a spatula, taking care not to crush or mash the berries to maintain their texture.
- Scoop cookie dough: Using a 2-inch cookie scoop, place six mounds of dough on each prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 14 to 15 minutes or until the edges of the cookies turn lightly golden and the centers have set. Rotate the baking sheets halfway through baking for even cooking.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Freezing the raspberries before adding them to the dough helps them retain their shape and reduces bleeding into the cookie dough.
- Do not overmix the dough once the flour is added to ensure a tender cookie texture.
- Use parchment paper or silicone baking mats to prevent sticking and allow easy cleanup.
- These cookies are best enjoyed within 2-3 days for optimal freshness, but can be frozen for longer storage.
- Handle the raspberries very gently when folding to keep them intact and maintain the visual appeal of the cookies.
