Description
Indulge in the delightful combination of tart raspberries and creamy white chocolate with these irresistibly chewy Raspberry White Chocolate Cookies. This no-chill recipe is perfect for any occasion, allowing you to whip up a batch in under 30 minutes. The vibrant color and rich flavor profile of these cookies will impress your family and friends, making them an ideal treat for gatherings or a sweet snack to enjoy at home. With their soft yet chewy texture, these cookies are a must-try for cookie lovers and dessert enthusiasts alike.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (melted)
- 3/4 cup brown sugar (packed)
- 3/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 cup frozen raspberries (slightly thawed)
- 3/4 cup white chocolate chips
Instructions
- Preheat your oven to 350°F and line two cookie sheets with parchment paper.
- In a bowl, sift together the flour, baking powder, baking soda, and salt.
- In another bowl, mix melted butter with both sugars until well combined. Stir in the vanilla extract, egg, and egg yolk.
- Gradually add the dry ingredients to the wet mixture using a rubber spatula until just combined. Gently fold in the thawed raspberries and white chocolate chips.
- Use a cookie scoop to portion out dough balls (approx. 3 oz each) onto the prepared cookie sheets.
- Bake for 13-15 minutes or until edges are lightly golden brown.
- Sprinkle additional white chocolate chips on top while warm before transferring cookies to a cooling rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg