Description
Delicious White Chocolate Raspberry Cookies – Soft, Chewy & Bakery-Style
Ingredients
Scale
- 2 ¼ cups (280 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups (255 g) white chocolate chips or chunks
- 1 cup (130 g) fresh or frozen raspberries
- Use freeze-dried raspberries for less juice bleeding
- Add lemon zest for a citrus twist
- Use chopped white chocolate bars instead of chips
- Add macadamia nuts for crunch
- Swap raspberries with blueberries or strawberries
- Use almond extract instead of vanilla
Instructions
- Cream butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla and mix until smooth. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add dry ingredients to wet and mix until a soft dough forms.
- Fold in white chocolate chips. Gently fold in raspberries, breaking them slightly for swirls but without overmixing.
- Preheat oven to 350°F (175°C). Line a baking sheet. Scoop 2–3 tablespoon-sized dough balls and place on the sheet. Chill 20–30 minutes for thicker cookies.
- Bake 10–12 minutes, until edges are golden and centers look slightly underbaked. Cool 5 minutes before transferring to a rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: White Chocolate Raspberry Cookies