Description
Soft, chewy White Chocolate Raspberry Cookies bursting with creamy white chocolate and tart raspberries. Perfectly sweet, easy to make, and totally irresistible!
Ingredients
1 stick Salted butter, softened
1/2 cup Brown sugar
1/4 cup Granulated sugar
1 large Egg
1 Egg yolk
1 tsp Vanilla extract
1 1/4 cups All-purpose flour
3/4 cup Cake flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 1/2 cups White chocolate chips
1 cup Freeze-dried raspberries
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter, brown sugar, and granulated sugar until fluffy.
3. Add egg, egg yolk, and vanilla; beat until smooth.
4. In another bowl, whisk flours, baking powder, baking soda, and salt.
5. Mix dry ingredients into wet until just combined.
6. Fold in white chocolate chips and freeze-dried raspberries gently.
7. Scoop dough onto baking sheet.
8. Bake for 10–12 minutes, until edges are golden.
9. Cool on pan for 5 minutes before transferring to a rack.
Notes
Use freeze-dried raspberries to prevent excess moisture.
Chill dough before baking for thicker cookies.
Store in an airtight container for up to 5 days.
Add macadamia nuts or cranberries for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg