Description
Delicious cookies combining the creaminess of white chocolate with fresh raspberries for a sweet and tangy treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Beat in egg and vanilla extract until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Gently fold in white chocolate chips and raspberries.
- Scoop dollops of dough onto prepared baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a chewier cookie, use more brown sugar and less granulated sugar. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg