Description
Discover the perfect summer cookie recipe with our Raspberry White Chocolate Cookies, featuring fresh raspberries and rich white chocolate.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup)unsalted butter, softened
- 1/4 cup granulated white sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries, diced
- 1/4 cup white chocolate chips or chunks
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a mixing bowl, whisk together the flour and baking powder.
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In a separate bowl, cream together the softened butter and sugars until light and fluffy.
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Add the egg and vanilla extract, mixing until well combined.
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Gently fold in the diced raspberries and white chocolate chips. Set some aside for topping.
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Scoop 3-4 tablespoons of the dough onto the prepared baking sheet, spacing apart 3-4 inches (6 cookies a sheet) them evenly to allow for spreading.
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Press on some of the extra raspberries and white chocolate on top of the round cookie dough.
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Bake for about 18 minutes or until the edges of the cookies are golden brown.
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Allow the cookies to cool on the baking sheet for a 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 16 mins
- Category: Cookies