Description
This white chocolate raspberry cookies easy recipe delivers bakery-quality results without the fuss. The vibrant raspberries add a pop of color that makes these cookies absolutely stunning on any dessert table. The flavor combination is simply irresistible—sweet white chocolate balances perfectly with tart raspberries.
Ingredients
Scale
2 cups All-purpose flour
1 cup Unsalted butter (softened)
3/4 cup Granulated sugar
1/2 cup Brown sugar (packed)
2 Large eggs
2 teaspoons Vanilla extract
1 teaspoon Baking soda
1/2 teaspoon Salt
1 1/2 cups White chocolate chips
1 cup Fresh or frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats
- Cream the softened butter with both sugars in a large bowl for about 3 minutes until light and fluffy
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract thoroughly
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined
- Gently fold in the white chocolate chips and then carefully fold in the raspberries
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart
- Bake for 12-14 minutes until the edges turn golden but the centers still look slightly underdone
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack
Notes
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Use frozen raspberries to prevent excessive bleeding into the dough.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg