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–+ servings
Raspberry White Chocolate Cookies

Raspberry White Chocolate Cookies: Sweet, Tart Bliss in Every Bite

These Raspberry White Chocolate Cookies blend tartness and sweetness, offering joy in every bite.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 56 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Provides structure to the cookies; no substitutions needed here.
  • 1 teaspoon Baking Soda A leavening agent for lightness; check for freshness for the best result.
  • 1 teaspoon Baking Powder Helps them rise without an off taste; opt for aluminum-free to keep flavors pure.
  • 1 pinch Salt Enhances the flavors beautifully; standard table salt works well.
  • ½ cup Unsalted Butter Adds richness and moisture, essential for creaming; margarine can substitute if needed.
  • ½ cup Granulated Sugar Sweetens and improves texture; reduce for a less sweet cookie.
  • ½ cup Light Brown Sugar Provides moisture and a touch of depth; dark brown sugar can offer a richer flavor.
  • 2 large Eggs Binds everything together and contributes to texture; use room temperature for easier mixing.
  • 1 teaspoon Vanilla Extract Essential for flavor; pure vanilla is recommended for the best taste.
For the Add-ins
  • 1 cup Fresh Raspberries Delivers vibrant tartness and moisture; ensure they are dry before use.
  • 1 cup Chopped White Chocolate Brings creaminess and sweetness; feel free to use white chocolate chips for convenience.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Baking Sheets
  • Parchment paper
  • spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt.
  3. In a large mixing bowl, beat together ½ cup of room temperature unsalted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar until light and fluffy.
  4. Add in 2 large eggs, one at a time, mixing just until combined. Then, stir in 1 teaspoon of pure vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in 1 cup of fresh raspberries and 1 cup of chopped white chocolate using a spatula.
  7. Using a cookie scoop, drop about 2 tablespoons of dough onto prepared baking sheets, spacing them at least 2 inches apart. Chill in the refrigerator for 30-60 minutes.
  8. Ensure your oven is fully preheated and bake the cookies for 9-11 minutes, or until the edges are lightly golden but the centers are still soft.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Don't over-mix the dough, chill the dough properly, and ensure raspberries are dry for the best texture.

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