Raspberry White Chocolate Cookies
Discover the perfect summer cookie recipe with our Raspberry White Chocolate Cookies, featuring fresh raspberries and rich white chocolate.
Ingredients
- 1 ¼ cups (150g) all-purpose flour
- ½ teaspoon baking powder
- ½ cup (113g) unsalted butter softened
- ¼ cup (50g) granulated sugar
- ¼ cup (55g) brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup fresh or frozen raspberries diced
- ¼ cup white chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour and baking powder.1 ¼ cups (150g) all-purpose flour, ½ teaspoon baking powder
- In a separate bowl, cream together the softened butter and sugars until light and fluffy.¼ cup (50g) granulated sugar, ¼ cup (55g) brown sugar, ½ cup (113g) unsalted butter
- Add the egg and vanilla extract, mixing until well combined.1 large egg, ½ teaspoon vanilla extract
- Gently fold in the diced raspberries and white chocolate chips. Set some aside for topping.½ cup fresh or frozen raspberries, ¼ cup white chocolate chips or chunks
- 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.
- Press on some of the extra raspberries and white chocolate on top of the round cookie dough.
- Bake for about 18 minutes or until the edges of the cookies are golden brown.
- Allow the cookies to cool on the baking sheet for a 5 minutes before transferring them to a wire rack to cool completely.