Description
These white chocolate raspberry cookies combine the rich sweetness of white chocolate chunks with the tart freshness of raspberries for an irresistible treat. Soft and chewy with bursts of juicy fruit in every bite, these cookies are perfect for any occasion and easy to make with basic pantry ingredients.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1/3 cup raspberries, fresh or frozen, roughly chopped
- 1/2 cup white chocolate chunks or white chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to ensure a non-stick surface for the cookies.
- Cream Butter and Sugars: In a mixing bowl, cream together the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, ensuring the mixture is smooth and slightly glossy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt to evenly distribute the leavening and seasoning.
- Fold Dry Ingredients into Wet: Gradually fold the dry ingredients into the wet mixture just until incorporated. Avoid overmixing to keep the cookies tender.
- Gently Add Raspberries and White Chocolate: Carefully fold in the roughly chopped raspberries and white chocolate chunks to the dough, being gentle to prevent the raspberries from bleeding into the dough.
- Scoop Cookies: Using a small cookie scoop or tablespoon (about 2 tablespoons per cookie), drop evenly sized balls of dough onto the prepared baking sheet. Space them about 2 inches apart. Optionally, top each dough ball with a few extra raspberry pieces for visual appeal.
- Bake Cookies: Bake the cookies in the preheated oven for 9 minutes until the edges are set but the centers remain soft. If desired, add a few more white chocolate pieces on top immediately after removing from the oven so they soften on the warm cookies.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 15 minutes to firm up before transferring them to a wire rack to cool completely. This step helps the cookies set without breaking.
Notes
- Fresh or frozen raspberries can be used; if using frozen, do not thaw to avoid soggy dough.
- Handle raspberries gently to prevent the juice from bleeding into the dough and changing the color.
- For a softer cookie, do not overbake; baking time is key to maintain chewiness.
- Chilling the dough for 30 minutes before baking can help prevent spreading but is optional.
- White chocolate chunks can be substituted with chips if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
