Description
Delight in these soft and buttery White Chocolate Raspberry Cookies, featuring a perfect balance of sweet white chocolate chunks and tangy frozen raspberries. These cookies have a tender crumb with a subtle vanilla aroma, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet 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
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Mix-ins
- 4 ounces white chocolate baker’s bar, chopped (Ghirardelli recommended)
- 1 cup fresh raspberries, chopped and placed in the freezer
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the baking soda throughout the flour.
- Mix dry into wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing to keep the cookies tender.
- Fold in white chocolate and raspberries: Gently fold in the chopped white chocolate and frozen raspberries, taking care to keep the raspberries from breaking down too much and turning the dough pink.
- Scoop and bake: Using a cookie scoop or spoon, drop dough balls about 1.5 inches apart onto the prepared baking sheet.
- Bake: Bake for 12-14 minutes or until the edges are lightly golden but the centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Freezing the raspberries before folding them into the dough helps minimize bleeding of color and moisture.
- Use room temperature butter for the best creaming results and cookie texture.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
