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Raspberry Cookies Delight: A Sweet Treat for Every Occasion

Indulge in these delightful Raspberry White Chocolate Cookies, featuring a soft and chewy texture with bursts of fresh raspberries and creamy white chocolate chips. Perfect for any occasion, these cookies are sure to impress!

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries (or frozen, thawed and drained)
  • 1 cup white chocolate chips
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
  3. Mix in the eggs and vanilla extract on low speed until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
  6. Gently fold in the raspberries and white chocolate chips, being careful not to crush the raspberries. Add pecans if using.
  7. Chill the dough for at least 30 minutes.
  8. Line baking sheets with parchment paper.
  9. Drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
  10. Bake for 10-12 minutes, or until the edges are lightly golden.
  11. Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
  12. Store in an airtight container at room temperature for up to a week or freeze for longer storage.
  13. Serve with vanilla ice cream or whipped cream, and enjoy with friends!

Notes

  • Use fresh raspberries for the best flavor.
  • Don’t overmix the dough to keep cookies tender.
  • Adjust baking time as needed based on your oven.