Description
Soft, chewy cookies filled with creamy white chocolate and bright raspberries, with lightly golden edges and tender centers that make every bite sweet, fruity, and irresistible.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, then mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the white chocolate chips and fresh raspberries gently so the berries stay mostly intact.
- Scoop portions of dough onto the prepared baking sheet, spacing them evenly apart.
- Bake for 11 to 13 minutes, until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.
- Serve warm or let them cool completely before storing.
Notes
- Chill the dough for 30 minutes if it feels too soft before baking.
- Use fresh raspberries for the best flavor and texture.
- Do not overmix once the flour is added, so the cookies stay tender.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg