Description
Delight in these soft and chewy White Chocolate Raspberry Cookies, perfectly balancing sweet white chocolate chips with tart raspberries for a deliciously fruity treat. Baked to golden perfection, these cookies make an excellent dessert or snack for any occasion.
Ingredients
Dry Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Wet Ingredients
- 10 tablespoons unsalted butter (softened)
- 1 cup lightly packed light brown sugar
- ¾ cup powdered sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup white chocolate chips
- ¾ cup roughly chopped frozen raspberries
Instructions
- Preheat the oven: Set your oven to 325°F and line baking sheets with parchment paper. This ensures the cookies bake evenly and prevents sticking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt thoroughly. Set this mixture aside for later use.
- Cream butter and sugars: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter, light brown sugar, and powdered sugar on medium-high speed until the mixture turns light and fluffy, about 3-5 minutes. Remember to scrape down the sides and bottom of the bowl to blend everything evenly.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition and scraping down the bowl sides as needed. Then add the vanilla extract and blend until combined.
- Mix in dry ingredients: With the mixer running on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just combined to avoid overworking the dough.
- Add white chocolate chips and raspberries: Gently fold in the white chocolate chips and chopped frozen raspberries until evenly distributed throughout the dough.
- Scoop and bake: Using a large cookie scoop (about 3 tablespoons), place dough portions onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading. Bake in the preheated oven for 15-17 minutes or until the cookie edges turn golden.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely. This helps them set properly and prevents breakage.
Notes
- Frozen raspberries are recommended to maintain their shape and prevent the dough from becoming too wet.
- If frozen raspberries are unavailable, fresh raspberries can be used but may cause more moisture in the dough.
- To ensure even baking, do not skip spacing cookies apart on the baking sheet.
- Softened butter helps to achieve the ideal creamy texture in the dough.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
