Decadent White Chocolate Raspberry Cookies for Sweet Moments
Irresistible White Chocolate Raspberry Cookies filled with tart raspberries and creamy white chocolate, perfect for any occasion.
Equipment
- Mixing bowl
- Cookie sheets
- Parchment paper
- Rubber spatula
- Cookie scoop
- Sifter
- microwave
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup brown sugar light or dark
- 1/2 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 large egg yolk
For the Add-ins
- 2 cups frozen raspberries slightly thawed
- 1 cup white chocolate chips
Instructions
How to Make White Chocolate Raspberry Cookies
- Melt the butter in the microwave for about 30 seconds, then allow it to cool for 10 minutes while the frozen raspberries thaw slightly.
- Preheat your oven to 350°F (175°C) and prepare two cookie sheets by lining them with parchment paper for easy cleanup.
- Sift together the all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.
- Mix the melted butter, brown sugar, and white sugar in another bowl until smooth. Stir in the vanilla extract, egg, and egg yolk until well combined.
- Fold the dry mixture into the wet ingredients using a rubber spatula until just combined. Gently add the thawed raspberries and white chocolate chips.
- Scoop the dough using a large cookie scoop, making 3 oz cookie balls. Place 6 cookie dough balls on each prepared cookie sheet.
- Bake the cookies for 13-15 minutes, until the edges are light golden brown and the centers appear set.
- Top the warm cookies with a few extra white chocolate chips, allowing them to melt slightly, then let the cookies rest for 5 minutes before transferring to a cooling rack.
Notes
Serve these cookies slightly warm for the best gooey chocolate experience!