White Chocolate Raspberry Cookies
White chocolate raspberry cookies blend creamy chocolate with bright berry flavor for a soft cookie that melts in your mouth. They’re easy to bake and look beautiful on any dessert table.
Servings: 12 cookies
Equipment
Ingredients
- ½ Cup salted butter
- ½ Cup light brown sugar
- ½ Cup white granulated sugar
- 1 egg large
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Cup white chocolate chips
- 1 ¼ Cups raspberries fresh
Instructions
- Preheat the oven to 350°F.
Prepare the Dough
- Combine your butter and sugars in a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together for about 2 minutes, or until the sugar is completely dissolved.
- Whisk in the egg and make sure it’s fully combined with the creamed sugar.
- Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, and baking soda.
- Use a spatula to fold in the white chocolate chips and fresh raspberries.
Bake the Cookies
- Drop your cookies onto a baking sheet with a #40 cookie scoop.
- Bake for 11 minutes.
- Let the cookies cool on the pan for a few minutes and then transfer to a wire cooling rack to cool completely.
Notes
Don’t overmix: Mix the dough just until combined to keep the cookies tender.
Leave space: Raspberries add moisture which makes the cookies spread a little, so ensure there's room between them on the parchment paper lined cookie sheet.
Use a spatula: Fold gently so the berries don’t break apart.
A uniform look: Use a biscuit cutter or small dish to clean up the edges as soon as your cookies come out of the oven. Place the cutter or dish over the cookie and swirl in a circle a few times.
Chill if needed: If the dough feels too soft, chill briefly before baking.
Leave space: Raspberries add moisture which makes the cookies spread a little, so ensure there's room between them on the parchment paper lined cookie sheet.
Use a spatula: Fold gently so the berries don’t break apart.
A uniform look: Use a biscuit cutter or small dish to clean up the edges as soon as your cookies come out of the oven. Place the cutter or dish over the cookie and swirl in a circle a few times.
Chill if needed: If the dough feels too soft, chill briefly before baking.
Nutrition
Calories: 303kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 104mg | Fiber: 1g | Sugar: 27g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg
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