White Chocolate Raspberry Cookies
Delight your taste buds with these white chocolate raspberry cookies, featuring a combination of creamy white chocolate and tangy raspberries in every bite.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use room temperature for best results.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs Room temperature.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1 cup fresh raspberries, gently mashed Avoid breaking them down too much.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and incorporate the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the white chocolate chips and the mashed raspberries until evenly distributed.
Baking
- Drop tablespoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For best results, use room temperature butter and eggs. Chill cookie dough for 30 minutes if it's too soft. Store in an airtight container.