Description
These cookies combine the tangy brightness of raspberries with the smooth sweetness of white chocolate chips. They’re slightly crisp on the outside and soft on the inside — ideal for afternoon snacks, cookie swaps, or simply indulging your sweet tooth.
Ingredients
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1 cup (226g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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¾ cup (165g) packed light brown sugar
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2 large eggs
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2 tsp vanilla extract
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2 ½ cups (312g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 cup (170g) white chocolate chips
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1 cup (125g) fresh or freeze-dried raspberries (not frozen)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large mixing bowl, cream butter and sugars together until light and fluffy.
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Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually mix dry ingredients into the wet until combined.
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Gently fold in white chocolate chips and raspberries, being careful not to overmix (especially if using fresh raspberries).
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Scoop dough using a cookie scoop (about 2 tablespoons each) and place on prepared baking sheet, spacing about 2 inches apart.
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Bake for 10–12 minutes, or until edges are lightly golden. Centers should still look soft.
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Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Freeze-dried raspberries hold their shape better and avoid adding moisture.
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Don’t overbake! The cookies will continue cooking slightly as they cool.
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You can chill the dough for 30 minutes for thicker cookies.