Raspberry White Chocolate Cookies
These cookies combine tangy raspberries and creamy white chocolate for a soft, chewy treat that's perfect for gatherings or afternoon tea.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Should be softened but not melted.
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Mix-ins
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries, chopped Can use frozen raspberries if thawed and drained.
- 1/4 cup rolled oats Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and the vanilla extract, mixing until smooth.
- Gradually combine the dry ingredients with the wet ingredients until fully incorporated.
- Fold in the white chocolate chips, chopped raspberries, and rolled oats gently.
Baking
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the center is set.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier cookie, add an extra tablespoon of brown sugar and slightly underbake. Store cookies in an airtight container at room temperature for up to 5 days, or freeze individually wrapped for longer storage.