White Chocolate and Raspberry Cookies
These white chocolate and raspberry cookies are soft and chewy and so easy to make! Ready in under 20 minutes and no chilling required!
Servings 20 cookies
- ¾ cup butter, softened (regular or vegan)
- ½ cup light brown sugar
- ½ cup white sugar
- ½ tablespoon vanilla extract
- 1 egg
- ¾ teaspoon baking soda
- 2 cup + 2 tbsp all-purpose flour
- ¾ teaspoon salt
- ½ cup raspberries, roughly chopped (fresh, frozen, or freeze-dried)
- ½ cup white chocolate, chopped (or white chocolate chips) (regular or vegan white chocolate)
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, combine flour, salt, and baking soda.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
Add in the egg and vanilla extract, and mix until combined.
Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
MEASURING FLOUR: It is crucial to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
WHITE CHOCOLATE: You can use white chocolate bars chopped up, or white chocolate chips. This can be regular white chocolate or dairy free white chocolate. For gooey puddles of white chocolate in your cookies, press a couple more pieces of white chocolate into each cookie before baking.
RASPBERRIES: This recipe calls for fresh raspberries, but you can also use frozen or freeze-dried raspberries. If using fresh raspberries, I don't recommend adding more than the recipe calls for, or else your dough may be too wet.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 3-5 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
Calories: 205kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 191mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg