White Chocolate and Raspberry Cookies
Sweet, creamy white chocolate is paired up with fresh raspberries for the win in this decadent, one bowl cookie recipe. Our raspberry white chocolate cookies are soft and chewy on the inside and have perfectly crisp and buttery edges. White chocolate lovers, prepare to fall in love with these cookies!
Servings: 24 cookies
Calories: 169kcal
Ingredients
- ¾ cup butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1.5 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup white chocolate chips
- ¾ cup fresh raspberries frozen for at least 30 minutes
Instructions
- Arrange the fresh raspberries on a parchment lined sheet pan. Move to the freezer for at least 30 minutes.
- In a large mixing bowl, melt your butter for 30-60 seconds in the microwave. Most of the butter should be melted but some lumps should remain. Allow butter to cool for a few minutes.
- Add sugar to melted butter and mix until well combined.
- Add eggs and vanilla to butter and sugar. Mix well.
- Add flour, baking soda and salt to the wet ingredients. Mix until just combined.
- Fold in the frozen raspberries and white chocolate chips.
- Scoop and arrange the cookie dough on a parchment lined sheet pan. Move tray to the refrigerator and chill the cookie dough for 30-60 minutes.
- While dough is chilling, preheat oven to 350°.
- Arrange the chilled balls of cookie dough on a parchment lined baking sheet leaving two inches of space between cookies. Bake cookies for 8-10 minutes or until the edges are just golden brown.
- Remove from the oven. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
Notes
Be Sure to Freeze Your Raspberries - Be sure that you have frozen your fresh raspberries before adding them to the cookie dough. Arrange berries in a single layer on a quarter sheet pan and freeze for at least 30 minutes.
Scoop Your Cookie Dough Right Away - For this recipe, scoop the cookie dough right away while the raspberries are still pretty frozen. This keeps the raspberries from spreading through the dough and turning it all red. Then move the scoops to the refrigerator or freezer for a quick chill.
Eat Right Away - Because of the fresh berries in the cookie, these truly are best the day that they are made. It's best to bake and serve these raspberry white chocolate cookies just as you need them. You can store the cookie dough in the freezer and bake just a few cookies at a time if that is all that you want to eat.
Nutrition
Calories: 169kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 176mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg