White Chocolate Raspberry Cookies
With pops of tart raspberries and chunks of white chocolate in every bite, these white chocolate raspberry cookies might just be the most perfect cookie you’ve ever had.
Servings: 12
Calories: 258kcal
Ingredients
- 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
- 4 ounce baker’s bar of white chocolate, chopped (I used the Ghirardelli brand)
- 1 cup frozen raspberries, chopped and placed in the freezer
Instructions
- Preheat the oven to 350°F. Line two large-rimmed baking sheets with parchment paper. Set aside.
- In a large bowl, using a handheld mixer on medium speed, cream together the softened salted butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the egg and vanilla extract and beat again until fully combined.
- In a separate bowl, stir together the all-purpose flour and baking soda.
- Add half the flour mixture to the bowl of wet ingredients, mixing just until incorporated before mixing in the remaining flour. Do not overmix. The batter will be thick.
- To the bowl of cookie dough, add the chopped white chocolate baker’s bar and chopped frozen raspberries. Using a spatula, carefully fold the white chocolate and raspberries into the batter. Be very careful not to mash the berries.
- Using a 2-inch cookie scoop, place 6 of the white chocolate raspberry cookie dough balls onto each prepared baking sheet. Leave 2 inches between each cookie dough ball.
- Place your baking sheets into the center of the oven and bake for 14 to 15 minutes or until the edges are lightly golden brown and the center has set. Be sure to rotate the baking sheets halfway through baking if needed.
- Allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a cooling rack to cool completely.
Notes
- After chopping the fresh raspberries, place them on a paper towel lined tray and put them in the freezer (about 30-45 minutes) while prepping the cookie dough and before adding them to the cookie dough. This will help keep the raspberries firmer so they hold up better when folding them into the cookie dough.
- Be sure to use a good quality white chocolate baker's bar in this recipe. You can also use ¾ cup of good quality white chocolate chips as well.
- If you can only bake one tray of cookies at a time in your oven, then you will need to place your second baking sheet of scooped cookies into the freezer while your first batch of cookies is baking. You want your raspberries to stay as cold as possible before baking. As the raspberries thaw, they release liquid into the cookie batter and will alter the final outcome of your cookies.
Nutrition
Calories: 258kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 170mg | Potassium: 85mg | Fiber: 1g | Sugar: 19g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
