Description
Delight in these White Chocolate Raspberry Cookies, a perfect balance of sweet white chocolate chunks and tart fresh raspberries baked into a soft, fluffy cookie. The combination of rich butter, sugars, and vanilla creates a luscious flavor, while the gentle folding of frozen raspberries ensures bursts of fruity freshness in every bite. These cookies are easy to make and perfect for sharing.
Ingredients
Scale
Cookie Dough
- ½ cup salted butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Mix-ins
- 4 ounces white chocolate baker’s bar, chopped (Ghirardelli brand recommended)
- 1 cup fresh raspberries, chopped and frozen
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two large-rimmed baking sheets with parchment paper and set aside to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a handheld mixer on medium speed to cream the softened salted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which typically takes 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring a smooth, cohesive batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Mix Dry into Wet: Add half of the flour mixture to the wet ingredients and mix just until combined. Then add the remaining flour mixture and stir gently until fully incorporated, taking care not to overmix the dough, which should be thick.
- Fold in White Chocolate: Gently fold the chopped white chocolate pieces into the cookie dough, ensuring an even distribution without breaking the dough’s texture.
- Add Frozen Raspberries: Remove the frozen raspberries from the freezer and carefully fold them into the dough with a spatula. Be gentle to avoid crushing the berries and turning the dough pink.
- Scoop Dough onto Baking Sheets: Using a 2-inch cookie scoop, place six cookie dough balls evenly spaced, about 2 inches apart, onto each prepared baking sheet.
- Bake the Cookies: Bake the cookies in the center of the preheated oven for 14-15 minutes, or until the edges are lightly golden and the centers have set. Rotate the baking sheets halfway through to ensure even baking.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- Using frozen raspberries prevents the dough from becoming too wet and helps maintain the berry shape and flavor.
- Do not overmix the dough to keep the cookies tender.
- Chop the white chocolate bar into small pieces for better distribution within the cookies.
- Allow cookies to cool fully to set their texture properly before storing.
- Store cookies in an airtight container at room temperature for up to 4 days.
