Description
Soft and chewy cookies loaded with creamy white chocolate and fresh raspberries, offering a perfect balance of sweet and tart flavors.
Ingredients
Scale
- 3/4 cup butter, softened (regular or vegan)
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 tablespoon vanilla extract
- 1 egg
- 3/4 teaspoon baking soda
- 2 cups + 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup raspberries, roughly chopped (fresh, frozen, or freeze-dried)
- 1/2 cup white chocolate, chopped or white chocolate chips (regular or vegan)
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, and baking soda.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
- Add in the egg and vanilla extract, and mix until combined.
- Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
- Gently fold in the raspberries, careful not to squish them too much into the dough.
- Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg