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White Chocolate Raspberry Cookies

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Tender and buttery cookies dotted with creamy white chocolate and bursts of bright raspberry, with a slightly chewy center and crisp golden edges.

Ingredients

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  • 1/2 cup salted butter, softened to room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 ounces white chocolate, chopped
  • 1 cup fresh raspberries, chopped and frozen

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until combined.
  4. Stir together the flour and baking soda in a separate bowl. Gradually mix the flour mixture into the wet ingredients until just incorporated.
  5. Fold in the chopped white chocolate and then gently fold in the frozen raspberries.
  6. Using a 2-inch cookie scoop, place 6 dough balls on each prepared baking sheet, leaving 2 inches apart.
  7. Bake for 14 to 15 minutes until the edges are golden brown and the center is set.
  8. Allow cookies to cool for 10 minutes on the baking sheets before transferring them to a cooling rack.

Notes

Keep the raspberries frozen until folded into the dough to reduce bleeding. Store cooled cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies in an airtight container.

Nutrition

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