White Chocolate Raspberry Cookies
Flavorful and perfectly chewy, these White Chocolate Raspberry Cookies are perfect for weekend baking. They can be ready in 30 minutes with no chilling required!
Servings 31
Ingredients
- 2 ½ cups (325 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (180 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (20 g) freeze-dried raspberries, roughly chopped
- 1 cup (170 g) white chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- Whisk the flour, baking soda and salt together in a medium bowl.
- In a large bowl, cream the butter and both sugars together with an electric mixer at medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the egg, egg yolk and vanilla until well combined.
- Add all the flour mixture to the butter mixture and beat on low speed just until almost fully combined.
- Gently fold in the raspberries and white chocolate chips.
- Using a 1.5 tablespoon cookie scoop, scoop mounds of dough onto the prepared baking sheet spacing them 2 inches apart.
- Bake for 10-12 minutes or until lightly brown around the edges and just underdone in the center.
- Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Notes
- White chocolate: You can use white chocolate chips or coarsely chopped white baking chocolate.
- Raspberries: The recipe calls for freeze-dried raspberries but you can use any freeze-dried fruit.
- Make ahead: Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue bake per recipe instructions.
- Storage: Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.