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!
PREP TIME
15 minutes
COOK TIME
12 minutes
INGREDIENTS
10
Serves: 20
Ingredients
- 0.5 cup0.5 cup0.5 cup Unsalted Butter
- 0.333 cup0.333 cup0.333 cup Brown Sugar
- 0.333 cup0.333 cup0.333 cup Granulated White Sugar
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Vanilla Extract
- 1 whole1 whole1 whole Egg, at room temperature
- 1.333 cup1.333 cup1.333 cup All Purpose Flour
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.5 cup0.5 cup0.5 cup Organic Raspberries
- 0.25 cup0.25 cup0.25 cup White Baking Chips, (white chocolate chips)
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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°F.
- 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
Recipe yields about 20 cookies.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Cookies Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 121 |
| Fat: | 6 g |
| Carbohydrates: | 14 g |
| Protein: | 3 g |
| Cholesterol: | 12 g |
| Sodium: | 59 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.