Description
If you’re seeking a delightful treat that combines the sweet-tart flavor of raspberries with creamy white chocolate, look no further than these Raspberry White Chocolate Cookies. Soft and chewy, these cookies are perfect for any occasion, whether it be a cozy evening at home or a festive gathering. With no chilling time required, you can whip up a batch in just about 30 minutes! The enticing aroma of these cookies wafting through your kitchen will have everyone reaching for a warm bite. They are not only delicious but also versatile—perfect for sharing or enjoying as an indulgent snack.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (melted)
- 3/4 cup brown sugar (packed)
- 3/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 cup frozen raspberries (slightly thawed)
- 3/4 cup white chocolate chips
Instructions
- Melt the butter in the microwave and let it cool for about 10 minutes.
- Preheat your oven to 350°F (175°C) and prepare two cookie sheets with parchment paper.
- In one bowl, sift together flour, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter with both sugars until well combined. Add vanilla extract, egg, and egg yolk; mix well.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in raspberries and white chocolate chips.
- Scoop roughly 3 oz of dough onto prepared sheets, spacing them out.
- Bake for about 13-15 minutes until edges are light golden brown; centers should be soft.
- Sprinkle extra white chocolate chips on top while warm and cool on a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg