White Chocolate Raspberry Cookies
Soft, chewy cookies packed with creamy white chocolate and bright raspberries. The buttery base bakes up with lightly crisp edges and jammy berry pockets—perfect for holidays, swaps, or an anytime sweet fix.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract (alcohol-free)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup white chocolate chips or chopped white chocolate
- 1 cup raspberries, fresh or frozen (do not thaw if frozen)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, 2–3 minutes.
- Beat in the egg and vanilla until smooth and well combined.
- Add the dry ingredients to the wet and mix on low just until a soft dough forms; do not overmix.
- Gently fold in the white chocolate and raspberries (add frozen berries straight from the freezer). Mix just to distribute without crushing the fruit.
- Scoop 1½-tablespoon mounds of dough onto prepared sheets, spacing about 2 inches apart. For a bakery look, press a few extra chips and small raspberry pieces on top.
- Bake 10–13 minutes, until edges are lightly golden and centers are just set. If baking multiple trays, bake one sheet at a time on the middle rack.
- Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 85mgFiber: 1gSugar: 13g
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