White Chocolate Raspberry Cookies
Soft, bakery-style cookies studded with creamy white chocolate and tart raspberries. Chewy centers, lightly crisp edges, and bright berry pops make these a year-round favorite—elegant enough for holidays and simple enough for weeknights.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract (alcohol-free or halal-certified)
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup white chocolate chips or chunks
- 1 cup raspberries, fresh or frozen (do not thaw if frozen)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, 2–3 minutes.
- Beat in the egg and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix on low just until no dry streaks remain.
- Fold in most of the white chocolate chips, reserving a few for tops. Gently fold in raspberries, taking care not to crush them.
- Scoop 1.5-tablespoon mounds onto the prepared sheet, spacing 2 inches apart. Press a few reserved chips and raspberry pieces on top for bakery-style looks.
- Bake 10–13 minutes, until edges are lightly golden and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining dough. For thicker cookies, chill scooped dough 20–30 minutes before baking.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 85mgFiber: 1gSugar: 13g
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