Description
- These gooey, soft cookies are bursting with the perfect combination of fresh raspberries and creamy white chocolate chips. With a chewy texture and a slightly golden edge, they make for a delightful, indulgent treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in white chocolate chips and raspberries.
- Drop spoonfuls of cookie dough onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are slightly golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a firmer cookie, refrigerate the dough for 30 minutes before baking.
- Fresh raspberries work best for a burst of flavor, but frozen can be used in a pinch (be sure to fold them in gently to avoid crushing them).
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes