Sprinkledwithbalance.com
These raspberry and white chocolate cookies are incredibly delicious and ready to eat in only 30 minutes! Made with fresh raspberries, they're sweet and tangy, soft and chewy with irresistible crispy edges. A must-try fun cookie recipe!
Let’s get started!
Ingredients
Start by roughly chopping raspberries in half or quarters. Then place them on paper towels to absorb any extra juice, and set aside.
1
– Preheat oven to 350℉. – Add softened butter, brown sugar and white sugar to mixer mixing bowl, and mix together on medium speed until ingredients are fully combined.
2
Once the mixture is fluffy, add vanilla extract and egg to bowl, and mix on medium-low speed until fully incorporated .
3
Mix together all-purpose flour, baking soda and salt. Slowly add to wet mixture and stir in on lowest mixer setting until just incorporated and no flour is visible.
4
Remove bowl from mixer, and add white chocolate chips. Gently fold them in batter with spatula.
5
Add raspberries to mixture and very gently fold them in with spatula being careful not to squish them too much.
6
Using a 2 tablespoon cookie scoop, make cookie dough balls and place on large baking sheet. – Add baking sheet to oven and bake for 10 to 12 minutes or until cookies are set and cooked thru. –
7
Once cookies are cooked, removed from oven and let cookies sit for a couple of minutes before transferring them to cooling rack for at least 5 minutes before serving. Enjoy!
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