Raspberry White Chocolate Chip Cookies
A sweet and slightly tart cookie that's always a hit!
Ingredients
- 3/4 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 tsp salt
- 3/4 tsp baking soda
- 2 cups + 2 TBS all-purpose flour
- 1/2 cup white chocolate chips
- 1/2 cup frozen raspberries (or fresh)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract. Mix until fully combined. Then cream until it becomes a lighter color.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the white chocolate chips and frozen raspberries. (Avoid overmixing to prevent the berries from bleeding too much.)
- Scoop the dough into balls (about 1.5 tbsp each) and place on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Freezer-friendly: Scoop dough into balls, freeze, and store in a sealed container. Bake from frozen with 1–2 extra minutes added to the baking time.
- Frozen vs. fresh raspberries: Frozen raspberries hold up better during mixing, but fresh will work if that’s what you have.
- You can sub white chocolate with semi-sweet or even dark chocolate.
- These cookies are a guaranteed crowd-pleaser—perfect for gatherings, gifting, or quiet moments at home.