Raspberry White Chocolate Cookies
These Raspberry White Chocolate Cookies are a delightful treat combining the tartness of raspberries with the sweetness of white chocolate. Soft and chewy, they are perfect for any occasion and are sure to satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup Unsalted butter, melted
- ¾ cup White granulated sugar
- ¾ cup Brown sugar, packed light or dark
- 1 teaspoon Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Frozen raspberries, slightly thawed
- ¾ cup White chocolate chips, plus more for topping
Instructions
- Melt the butter and let it cool for 10 minutes. Begin thawing the frozen raspberries.
- Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- In a bowl, sift together the flour, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, sugars, vanilla, egg, and egg yolk until smooth.
- Gradually mix in the dry ingredients, then fold in the raspberries and white chocolate chips.
- Scoop 3 oz balls of dough onto the prepared sheets, spacing them apart.
- Bake for 13-15 minutes until lightly golden. Sprinkle additional chocolate chips on top.
- Allow cooling for 5 minutes before transferring to a rack.
Nutrition
- Calories: 318
- Sugar: 24g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg