A delightful twist on classic cookies, these Raspberry & White Chocolate Chip Cookies offer a burst of fruity flavor balanced by the sweetness of white chocolate. They’re soft, chewy, and perfect for any occasion.
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
- 1 cup white chocolate chips
Instructions:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the raspberries and white chocolate chips. Be careful not to crush the raspberries too much.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft.
- Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Raspberry & White Chocolate Chip Cookies!