Description
These Gooey Raspberry White Chocolate Cookies are the perfect balance of sweet, creamy white chocolate and tart, juicy raspberries, creating an irresistible chewy texture.
Ingredients
Scale
- 1 cup white chocolate chips or chunks
- 1 cup fresh raspberries
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Gently fold in white chocolate chips and raspberries without crushing the berries.
- Scoop tablespoon-sized dough balls onto the baking sheet.
- Chill the dough for 20–30 minutes to prevent excessive spreading.
- Bake for 10–12 minutes until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use fresh raspberries whenever possible. If using frozen, thaw and drain them first. Chill the dough to prevent cookies from spreading too much. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Reheat in the oven to revive texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: raspberry cookies, white chocolate cookies, chewy cookies, homemade cookies