Description
Delight in these soft and flavorful White Chocolate and Raspberry Cookies, featuring a perfect balance of sweet white chocolate chunks and juicy raspberries baked into a tender cookie dough. This recipe offers a simple yet delicious treat that’s easy to prepare and perfect for any occasion.
Ingredients
Wet Ingredients
- ¾ cup (158 g) butter, softened (regular or vegan)
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white sugar
- ½ tbsp vanilla paste
- 1 egg
Dry Ingredients
- 2 cup + 2 tbsp (268 g) all-purpose flour
- ¾ tsp salt
- ¾ tsp baking soda
Add-ins
- ½ cup raspberries, roughly chopped (fresh, frozen, or freeze-dried)
- ½ cup white chocolate, chopped or white chocolate chips (regular or vegan white chocolate)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until thoroughly combined.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the softened butter with both the light brown and white sugars until the mixture is light and fluffy, roughly 2 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla paste into the butter and sugar mixture, mixing just until combined to form a smooth batter.
- Combine Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can toughen the cookies.
- Fold in White Chocolate: Gently fold the chopped white chocolate or white chocolate chips into the dough to distribute evenly without breaking the chunks.
- Fold in Raspberries: Carefully fold in the raspberries, taking care not to crush them too much to maintain their texture and appearance in the cookies.
- Form Cookie Dough Balls: Using a cookie scoop or your hands, form the dough into balls approximately 1.5 tablespoons each. Space the dough balls 3-4 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes. The edges should turn slightly golden, and the tops should look set but still soft. Refrigerate the remaining dough while baking the first batch to maintain its firmness.
- Cool: Allow the baked cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly and maintain their soft texture.
Notes
- For best texture, do not overmix the dough once the flour has been added.
- Use fresh or frozen raspberries as preferred; if using frozen, do not thaw to avoid excess moisture.
- Refrigerate extra dough while baking to help maintain cookie shape and prevent spreading.
- Vegan butter and white chocolate options can be used to make these cookies vegan-friendly.
- Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
