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Raspberry White Chocolate Cookies

These cookies are bursting with flavors and have a chewy texture, making them the perfect sweet treat for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup softened unsalted butter Make sure the butter is softened for easy mixing.
  • 1 cup granulated sugar
  • 1 cup packed brown sugar Packed for accurate measurement.
  • 2 large eggs Should be at room temperature.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour Sifted before measuring.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup fresh raspberries Rinse and gently dry.
  • 1 cup white chocolate chips
  • 1/2 cup white chocolate chunks

Method
 

Preparation
  1. Ensure your butter is softened and eggs are at room temperature.
  2. In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
  3. Mix in eggs and vanilla extract until well combined.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently to create a tender dough.
  6. Fold in the fresh raspberries, white chocolate chips, and chunks gently.
  7. Chill the dough for at least 30 minutes for the best results.
Baking
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop dough balls onto the prepared sheets, leaving space for spreading.
  3. Bake for 12-15 minutes until golden around the edges.
  4. Use a cookie cutter to even out any rough edges and let them cool on the baking sheet before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week. Freeze baked cookies for up to 3 months.