Description
Raspberry white chocolate cookies melt hearts with their irresistible blend of sweet and tangy flavors. Creamy white chocolate chunks and juicy raspberries create a perfect harmony that will make you crave another bite of this delightful treat.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
Flavor Additions:
- 1 cup fresh raspberries
- 1 cup white chocolate chips
- 1/2 cup white chocolate chunks
Leavening and Seasoning:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Thoroughly combine softened butter with both sugars until achieving a pillowy, aerated texture in a spacious mixing vessel.
- Incorporate eggs individually, ensuring thorough integration after each addition, then blend in fragrant vanilla extract.
- Separately sift together essential dry components – flour, leavening agents, and seasoning – creating a uniform powder mixture.
- Delicately merge dry ingredients into creamy butter base, stirring minimally to prevent overworking the dough.
- Tenderly introduce fresh raspberries, white chocolate chips, and chunky white chocolate fragments, folding gently to distribute evenly without crushing berries.
- Utilize a cookie scoop to portion uniform dollops onto parchment-lined baking trays, maintaining approximately two-inch intervals between each mound.
- Position trays in preheated 350°F oven, allowing cookies to transform for 12-15 minutes until edges exhibit a gentle golden hue.
- Remove from oven and permit cookies to rest on baking sheet for five minutes, enabling structural stabilization.
- Carefully transfer cookies onto wire cooling rack, allowing complete cooling and texture refinement before serving or storing.
Notes
- Perfectly fold raspberries gently to prevent crushing and maintain their delicate texture during mixing.
- Choose fresh, firm raspberries at peak ripeness for the most vibrant flavor and minimal bleeding into cookie dough.
- Chill dough for 30 minutes before baking to prevent excessive spreading and create thicker, more structured cookies.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring similar texture and consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 201
- Sugar: 16 g
- Sodium: 82 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg