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Delicious white chocolate raspberry cookies arranged on a plate

White Chocolate Raspberry Cookies

Delicious cookies featuring the sweetness of white chocolate and the tanginess of raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Use room temperature butter for easier mixing.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Use room temperature for best results.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour Sift before measuring.
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Mix-ins
  • 1 ½ cups white chocolate chips
  • 1 cup raspberries, fresh or frozen Gently fold in to avoid smashing.

Method
 

Preparation
  1. In a large mixing bowl, blend the softened butter with granulated sugar and brown sugar until light and airy.
  2. Add eggs one at a time, mixing well after each, followed by the vanilla extract.
Mixing Dry Ingredients
  1. In a separate bowl, sift together the flour, baking soda, and salt.
  2. Gradually add this mixture to the wet ingredients, mixing slowly to avoid overmixing.
Combining Ingredients
  1. Gently fold in white chocolate chips and raspberries.
Baking
  1. Preheat oven to 350°F (175°C).
  2. Drop dough onto a parchment-lined baking sheet and bake for 10-12 minutes or until edges are golden brown.
  3. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For thicker cookies, let the dough chill in the fridge before baking. Serve warm for best flavor.