Raspberry and White Chocolate Cookies
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!
Equipment
- paper towels
- stand mixer or hand mixer
- silicone spatula
- cookie scoop 2 tablespoon size
Ingredients
- ½ cup unsalted butter softened, 1 stick
- ⅓ cup brown sugar packed
- ⅓ cup white sugar
- ½ tablespoon vanilla extract
- 1 egg at room temperature
- 1 ⅓ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup fresh raspberries
- ¼ cup white chocolate chips or more to taste
Instructions
- Start by roughly chopping raspberries in half or quarters. Then place them on paper towels to absorb any extra juice, and set aside.
- 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, about 1 ½ minute.
- Once the mixture is fluffy, add vanilla extract and egg to bowl, and mix on medium-low speed until fully incorporated about 1 minute, pausing halfway to scrape down mixture from sides of bowl with spatula if necessary.
- Mix together all-purpose flour, baking soda and salt. Slowly add flour mixture to butter, sugar and egg mixture and stir in on lowest mixer setting until just incorporated and no flour is visible, about 15-20 seconds.
- Remove bowl from mixer, and add white chocolate chips. Gently fold them in batter with spatula.
- Add raspberries to mixture and very gently fold them in with spatula being careful not to squish them too much.
- Using a 2 tablespoon cookie scoop, make cookie dough balls and place on large baking sheet spaced 1 to 2 inch apart. Don't overcrowd baking sheet. This step will most likely need to be done in 2 batches. Refrigerate leftover cookie dough until 1st batch is cooked.
- Add baking sheet to oven and bake for 10 to 12 minutes or until cookies are set and cooked thru.
- Once cookies are cooked, removed from oven and let cookies sit for a couple of minutes before removing them with spatula and transferring them to cooling rack to cool down for at least 5 minutes before serving. Enjoy!
Notes
- Store leftovers in airtight container refrigerated for up to 2 days. Or freeze them for up to 3 months. Alternatively, you can scoop out the cookies, place the raw dough on a sheet in the freezer for 1 hour until hard, then transfer the frozen dough balls to an airtight container back in the freezer to bake later. Cookies will need 3 to 5 minutes of additional baking time when baked frozen out of the freezer.
- Make it Gluten Free: substitute all-purpose flour with all-purpose gluten free flour like King Arthur Measure for Measure. Make sure that the gluten free blend you use contains xanthan gum.
- Butter: to get softened butter, place stick on counter for at least 1 hour before using. If you're in a pinch, cut butter in pieces, then place into microwave-safe bowl and microwave in 5 seconds increments until butter is soft but not melted.
Nutrition
Serving: 1cookie | Calories: 112kcal | Carbohydrates: 14g | Protein: 2.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Trans Fat: 0.2g | Cholesterol: 16.9mg | Sodium: 63.5mg | Potassium: 29.7mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 155.5IU | Vitamin C: 0.8mg | Calcium: 12.2mg | Iron: 0.5mg
Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!
Share on Facebook
Share by Email