White Chocolate Raspberry Cookies (Print-Friendly Version)

Chewy cookies with white chocolate chunks and juicy raspberries, perfect for sharing anytime.

# Ingredients You’ll Need:

→ Dough Preparation

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 large egg
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt

→ Mix-ins

09 - 1 cup white chocolate chips
10 - 3/4 cup fresh or frozen raspberries (do not thaw if frozen)

# How to Make It:

01 - Preheat oven to 350°F (177°C). Line baking sheet with parchment paper.
02 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy.
03 - Add egg and vanilla extract to the mixture. Continue mixing until fully combined and smooth.
04 - Gradually fold in all-purpose flour, baking soda, and salt until a soft dough forms.
05 - Gently mix in white chocolate chips and raspberries, taking care not to crush the berries.
06 - Scoop dough onto prepared baking sheets, spacing evenly.
07 - Bake for 30–45 minutes until edges are golden and centers are set. Cool cookies on wire rack.

# Extra Suggestions:

01 - For best results, use frozen raspberries directly from the freezer to prevent excess moisture.

Return