White Chocolate Raspberry Cookies
White chocolate raspberry cookies are loaded with rich white chocolate chips and freeze-dried raspberries, baked until chewy on the outside with a soft center. It's the perfect cookie to enjoy with your morning coffee or as a sweet snack any time of the day!
Ingredients
- 8 tablespoon butter, ½ cup
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoon vanilla extract
- 1 large egg, room temp
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cups white chocolate chips
- ½ cup freeze dried raspberry + more for decoration
Instructions
- In a large bowl or bowl of a stand mixer, combine butter and sugars. Beat the butter mixture on low speed with an electric mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
- Stir in raspberries and white chocolate chips. The batter will be sticky, freeze it for 30 or more minutes until you can form more or less firm balls (not very frozen though). Chill between the batches too for less spreading and uniform cookies.
- Preheat the oven to 350 F.
- Scoop 1 ½ tablespoonfuls of dough, rolling it into about 2-inch balls.
- Arrange the cookie balls on a baking tray lined with parchment paper at least 3 inches apart. Don’t press down!
- Bake for 10 minutes (the time varies due to different ovens). While the fruity cookies are hot, decorate them by adding more raspberries and chocolate chips on top.
Tried this recipe?Let us know how it was!