White Chocolate Raspberry Cookies Recipe
Delight in these soft and chewy White Chocolate Raspberry Cookies, featuring melty white chocolate chips and bursts of tart frozen raspberries. Perfectly baked to golden edges with a slightly underdone center, these cookies offer a wonderful balance of sweet and tangy flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix thoroughly until smooth. Then add the whole egg, egg yolk, and vanilla extract, mixing well to incorporate all the ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined and no streaks of flour remain; avoid over-mixing to keep cookies tender.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips evenly throughout the dough without breaking them up.
- Add Frozen Raspberries: Carefully fold in the frozen raspberries evenly. The raspberries may cause the dough to become a bit wet as they thaw, so work quickly.
- Scoop and Arrange Dough: Using a 1-ounce cookie scoop, drop rounded dough balls onto the prepared baking sheet spaced about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for approximately 12 minutes or until the edges turn golden brown, and the centers appear puffed but still slightly underdone for a soft texture.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring or serving, which helps them set properly.
Notes
- Using frozen raspberries helps maintain the dough consistency and keeps the berries from bleeding too much.
- Do not overmix after adding the flour to avoid tough cookies.
- If you prefer, fresh raspberries can be used, but the dough may be wetter and require gentle handling.
- Chilling the dough briefly before baking can help control spreading if desired.
- Baking times can vary depending on your oven, so watch for golden edges as a sign of doneness.
Keywords: white chocolate raspberry cookies, soft cookies, chewy cookies, berry cookies, chocolate chip cookies, easy dessert, baked cookies
