Description
Delight in these soft and luscious White Chocolate Raspberry Cookies, combining the creamy sweetness of white chocolate with the tart freshness of raspberries. Perfectly balanced in flavor, these cookies offer a tender bite with bursts of fruity brightness, ideal for a sweet treat any time of day.
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
Mix-ins
- 4 ounces white chocolate baker’s bar, chopped (Ghirardelli brand recommended)
- 1 cup fresh raspberries, chopped and placed in the freezer
Instructions
- Prepare the dough: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated to form the cookie dough.
- Add mix-ins: Gently fold in the chopped white chocolate and the frozen raspberries, ensuring an even distribution throughout the dough without crushing the fruit.
- Chill the dough (optional but recommended): Refrigerate the dough for 30 minutes to help prevent spreading during baking and enhance flavor melding.
- Preheat oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape cookies: Scoop dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and lightly golden while the centers remain soft.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough helps to maintain the shape and texture of the cookies.
- Using frozen raspberries prevents them from bleeding too much into the dough during mixing.
- Handle the dough gently when folding in raspberries to avoid breaking them down.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- White chocolate baker’s bars melt differently than chips, providing a creamier texture.
Keywords: white chocolate raspberry cookies, white chocolate cookies, raspberry cookies, soft cookies, homemade cookies, berry cookies, dessert cookies