Description
Soft, chewy cookies filled with creamy white chocolate chips and bursts of tart raspberries, perfect for any occasion.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in white chocolate chips and raspberries, being careful not to mash the berries.
- Scoop dough onto prepared baking sheets, spacing a few inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature and enjoy!
Notes
- Do not overbake to maintain a soft center.
- Use frozen raspberries if fresh ones are not available, but do not thaw them.
- Freeze extra dough for quick future batches.
- Store cookies in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: white chocolate raspberry cookies, soft cookies, fruit cookies, homemade cookies, easy dessert