Description
Gooey raspberry white chocolate cookies are a delightful treat that perfectly balances tart raspberries and creamy white chocolate. With their chewy centers and crisp edges, these cookies are ready in under 30 minutes—ideal for satisfying sweet cravings or impressing guests. The combination of fresh ingredients and straightforward steps makes them not only visually stunning but also irresistibly delicious.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla until fully combined.
- Gradually mix in the dry ingredients until just combined; gently fold in raspberries and white chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes until edges are golden brown while centers remain soft. Let cool on sheets briefly before transferring to wire racks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg