Description
These white chocolate raspberry cookies are a delightful treat combining sweet white chocolate chunks and tart raspberries in a soft, chewy cookie. Perfect for berry lovers and those craving a balanced mix of sweet and fruity flavors in every bite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1/3 cup raspberries (fresh or frozen)
- 1/2 cup white chocolate chunks or white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the butter, light brown sugar, and granulated sugar until smooth and fluffy. Then mix in the egg and vanilla extract until fully incorporated.
- Add Dry Ingredients: Gradually fold in the all-purpose flour, cornstarch, baking soda, and salt just until the flour mixture disappears into the wet ingredients. Be careful not to overmix to maintain a tender texture.
- Fold in Raspberries and White Chocolate: Gently fold in the roughly chopped raspberries and white chocolate chunks, taking care not to overmix to avoid bleeding from the raspberries into the dough.
- Form Cookie Dough Balls: Using a small cookie scooper (about 2 tablespoons), scoop out evenly sized dough balls and place them about 2 inches apart on the prepared baking sheet. Optionally, top each dough ball with a few extra raspberry pieces.
- Bake: Bake in the preheated oven for 9 minutes until the edges are set but the centers remain soft. After removing from the oven, optionally top each cookie with a few extra white chocolate pieces.
- Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. This helps the cookies set and maintain their shape.
Notes
- Use fresh or frozen raspberries. If using frozen, do not thaw completely to prevent excess moisture in the dough.
- Handle the dough gently after adding raspberries to avoid the berries bleeding too much and turning the dough pink.
- For best results, use a small cookie scooper to ensure evenly sized cookies that bake uniformly.
- Cookies will be soft out of the oven but firm up as they cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 3 days to enjoy their freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
