Perfect White Chocolate Raspberry Cookies
These White Chocolate Raspberry Cookies combine the tart flavor of fresh raspberries with the sweetness of rich white chocolate. These chewy cookies are the perfect balance of sweet and tart and are truly addicting! Whip up a batch of these festive cookies for a holiday cookie tray or in July....they are good year-round!
Ingredients
- 1/2 cup butter (one stick), at room temperature salted or unsalted butter are both fine
- 2 cups light brown sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 1/2 cups all-purpose flour
- 3/4 cup white chocolate chips or white chocolate chunks
- 1/2 cup fresh raspberries Place raspberries in the freezer for at least 30 minutes before stirring them into the dough (See Note 1 for substitutions).
Instructions
- Prep: Line cookie sheets with parchment paper, silicone baking mats or spray with a little cooking spray. Place raspberries in the freezer and freeze for at least 20-30 minutes. This will prevent them from breaking too much in the cookies.
- Wet Ingredients: In a large mixing bowl with a handheld mixer, cream butter, eggs, brown sugar, and vanilla. Blend for at least 2-3 minutes until everything is creamy and well-mixed, scraping down the sides of the bowl with a rubber spatula as you go. You can also use a stand mixer fitted with the whisk attachment.
- Dry Ingredients: Add baking soda, salt, and 2 cups of the flour. Continue mixing with your handheld or stand mixer. When flour is well-incorporated, add the remaining 1/2 cup of flour. Mix until the flour is incorporated.
- Add the Goodies: With a wooden spoon, gently fold in the white chocolate chips. Then, add the raspberries. VERY GENTLY, fold them in, being careful not to break them up too much. You don't have to fully mix them in--you can press them into the dough when you form your cookie dough balls.
- Chill: Chill cookie dough mixture for 20-30 minutes. This will ensure your cookies don't spread too much and make them the perfect thickness!
- Form the Dough: With a spoon or medium cookie scoop, scoop about 1 1/2 tablespoons of dough and form into 1 1/2 inch balls, GENTLY pressing the raspberries into the dough as you form the balls. Try not the break the raspberries up too much, but if you do, DON'T WORRY!! The cookies aren't ruined--they will be delicious. They just won't look quite as pretty. At this point, preheat your oven to 350°F.
- Bake: Bake cookies 12-14 minutes until they are golden brown around the edges and a little soft-set in the middle. Cookies will continue to cook when you remove them from the oven. Note: baking time will depend on your oven. I always give my cookies a check at about the 10-11 minute mark.Note: Pop your cookie dough back into the fridge between batches!
- Cool: Cool for about 10 minutes on the baking sheet, then transfer cookies to a wire rack (or the counter) to cool completely.
Notes
Note 1: If you don't to use fresh raspberries, you can also substitute 1 cups of freeze-dried raspberries. Freeze dried strawberries work well, too!
Nutrition
Serving: 1cookieCalories: 196kcalCarbohydrates: 30.4gProtein: 2.6gFat: 7.3gSaturated Fat: 4.3gCholesterol: 30mgSodium: 159mgPotassium: 67mgFiber: 1gSugar: 18gVitamin D: 5µgCalcium: 32mgIron: 1mg
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