Raspberry white chocolate cookies feature fresh raspberries in a soft, chewy cookie, with plenty of white chocolate chips to take these to a whole new level of delicious.
Course: Dessert
Keyword: brown sugar, fresh raspberries, raspberry, soft cookies, vanilla, white chocolate chips
Ingredients
8tablespoonsbutterroom temperature
1/4cupbrown sugar
1/2cupsugar
2teaspoonsvanilla
1egg
1 3/4cupflour
1/2teaspoonbaking soda
1/4teaspoonbaking powder
1/2teaspoonsalt
3/4cupwhite chocolate chips
1/2cupraspberrieschopped
Instructions
Preheat the oven to 350 degrees. Prepare a couple baking sheets by spraying them with cooking spray or lining them with parchment paper.
In a large mixing bowl, beat the butter and sugars until the mixture is light and fluffy.
Beat in the vanilla and egg until they are well combined.
Beat in the flour, baking soda, baking powder and salt. Once the dough is smooth, carefully fold in the white chocolate chips and raspberries, trying not to squish them too much.
Using a one- to one-and-one-half-inch cookie scoop, scoop the dough into about ping-pong-ball-sized mounds onto the prepared cookie sheets, placing them about two inches apart.
Bake for 12 to 15 minutes or until the tops of the cookies are starting to turn golden brown. Let the cookies cool almost completely before storing them in an airtight container.