Description
These Raspberry and White Chocolate Cookies offer a delightful blend of sweet white chocolate and tart raspberries embedded in a soft, chewy cookie. Perfectly balanced and easy to make, these American-style dessert cookies are ideal for a tasty treat or sharing with friends and family.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Add-ins
- 1 cup white chocolate chips or chunks
- 1 cup fresh or freeze-dried raspberries (if using fresh, keep them cold and whole)
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
- Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and vanilla extract into the butter mixture, beating well until smooth and homogeneous.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in White Chocolate and Raspberries: Gently fold in the white chocolate chips or chunks along with the raspberries. If you are using fresh raspberries, be careful not to overmix to prevent them from breaking and bleeding color into the dough.
- Scoop Dough onto Baking Sheets: Using a tablespoon or cookie scoop, portion the dough into 2-tablespoon sized scoops, placing them about 2 inches apart on the prepared baking sheets to allow spreading.
- Bake the Cookies: Bake for 10 to 12 minutes or until the edges are lightly golden and the centers appear set but still soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Freeze-dried raspberries retain their shape better and do not bleed color or moisture into the dough, making them preferable for a cleaner look.
- If using fresh raspberries, it’s helpful to chill the dough before baking to minimize excess moisture and maintain cookie texture.
- The cookies taste best on the same day they are baked but can be stored in an airtight container at room temperature for up to 3 days without loss of quality.
