Description
This mouthwatering raspberry cookie recipe combines the sweetness of white chocolate with the tartness of raspberries for a delightful dessert. Soft, chewy, and bursting with fruity flavor, these cookies are perfect for satisfying your dessert cravings with a deliciously fresh twist.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup white chocolate chips
- ¾ cup freeze-dried raspberries or chopped fresh raspberries (patted dry)
- Optional: extra raspberries or chips for topping
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture, mixing until completely combined to ensure even flavor distribution.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to incorporate air and blend the leavening agents.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in White Chocolate Chips and Raspberries: Gently fold in the white chocolate chips and the raspberries (preferably freeze-dried to avoid excess moisture). This step requires a gentle hand, especially with fresh raspberries, to prevent the dough from becoming too wet or breaking down.
- Portion Dough and Add Toppings: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips or raspberries on top for added visual appeal and flavor burst.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges turn golden and the centers remain slightly soft, ensuring a chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and helps achieve the perfect texture.
Notes
- Freeze-dried raspberries are preferred for optimal texture and concentrated tart flavor without adding extra moisture to the dough.
- Store cookies in an airtight container for up to 4 days to maintain freshness and chewiness.
- For a more intense raspberry flavor, add extra raspberries on top of each cookie before baking.
- Ensure fresh raspberries are patted dry thoroughly to reduce added moisture that could affect cookie texture.
