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Raspberry White Chocolate Cookies

Deliciously soft and chewy Raspberry White Chocolate Cookies bursting with juicy raspberries and rich white chocolate flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour The foundation of the cookie.
  • 0.5 tsp baking soda For perfect rise.
  • 0.25 tsp salt Enhances flavors.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Creates a melt-in-your-mouth texture.
  • 0.5 cups brown sugar Adds moisture and caramel-like richness.
  • 0.25 cups granulated sugar For sweetness and color.
  • 1 large egg Binds the ingredients.
  • 1 tsp vanilla extract For enhanced flavor.
Mix-Ins
  • 0.5 cups white chocolate chips Add creaminess.
  • 0.5 cups fresh raspberries, chopped Provides a delightful tartness.
  • 0.25 cups rolled oats (optional) For added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture and beat until smooth.
  5. Gradually mix in the dry ingredients until fully combined.
  6. Fold in the white chocolate chips and chopped raspberries, adding the rolled oats if desired.
  7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
Baking
  1. Bake for 10-12 minutes until the edges are golden and the center is set.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure butter is at room temperature for best results. Gently mix the batter once raspberries are added to preserve their texture.