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Chewy Raspberry White Chocolate Cookies

Chewy Raspberry White Chocolate Cookies for Sweet Moments

Indulge in Chewy Raspberry White Chocolate Cookies, a perfect blend of sweet and tangy flavors that come together in a delightful cookie experience.
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Prep Time 15 minutes
Cook Time 17 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour For gluten-free, substitute with a 1:1 gluten-free flour blend.
  • 1 cup Unsalted Butter Can use margarine or coconut oil in a pinch.
  • 1 cup Brown Sugar Coconut sugar can be a tasty alternative.
  • 1/2 cup Granulated Sugar Use alongside brown sugar for the best results.
  • 1 cup Fresh Raspberries Ensure frozen raspberries are thawed and drained beforehand.
  • 1 cup White Chocolate Chips Feel free to substitute with dark or semi-sweet chocolate.
Optional Variations
  • Additional Chocolate Use dark chocolate chips instead of white for a richer flavor.
  • Different Berries Swap raspberries for blueberries, strawberries, or mixed berries.

Equipment

  • oven
  • Mixing bowls
  • Whisk
  • cookie scoop
  • Baking sheets
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
  2. Whisk together the all-purpose flour, baking soda, and salt in a medium bowl.
  3. Melt the unsalted butter and combine it with both brown and granulated sugars, mixing until smooth.
  4. Add one egg and an extra yolk, plus vanilla extract, and beat until light and fluffy.
  5. Gently fold the dry mixture into the wet mixture until combined, being careful not to overmix.
  6. Fold in the white chocolate chips and raspberries evenly throughout the dough.
  7. Drop dollops of dough onto the baking sheets, spacing them about 2 inches apart.
  8. Bake for 15-17 minutes until edges are set and lightly golden, centers should remain soft.
  9. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Avoid overmixing to maintain chewiness. Ensure raspberries are well-thawed if using frozen ones.

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