These White Chocolate Raspberry Cookies offer a perfect balance of rich sweetness and vibrant tartness, making them a must-try treat for any occasion. Soft, chewy, and loaded with the delicious combination of creamy white chocolate chips and fresh raspberries, these cookies will melt in your mouth with every bite. Whether you’re baking for a special event or simply craving something sweet, this recipe is sure to become a favorite in your kitchen.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and patted dry)
- 1/4 cup rolled oats (optional, for added texture)
- 1 tablespoon cornstarch (optional, for softer cookies)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Prepare dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, and cornstarch (if using). Set aside.
- Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add white chocolate and raspberries: Gently fold in the white chocolate chips and raspberries. If you are using fresh raspberries, be sure to handle them carefully to avoid crushing them.
- Scoop the dough: Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press a few extra white chocolate chips on top for extra decoration.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden, but the centers are still soft. Keep an eye on them to avoid overbaking.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Serve and enjoy: Once fully cooled, these cookies are ready to be enjoyed! They make the perfect dessert for gatherings or a sweet snack with a cup of tea.
Tips:
- If you prefer chewier cookies, you can add 1 tablespoon of cornstarch to the dry ingredients. This helps retain moisture in the cookies.
- Use fresh raspberries for a more vibrant color and tangy flavor, but frozen raspberries work just as well.
- You can substitute white chocolate chips with chopped white chocolate bars for a more decadent texture.