The best white chocolate raspberry cookies ever!
These chewy white chocolate raspberry cookies are a delicious twist on your favorite treat. They are perfect for raspberry season!
Servings: 21 cookies
Calories: 169Calories
Ingredients
- ½ cup butter
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- ½ teaspoon Baking soda
- 2 cup AP flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ⅓ cup raspberries fresh or frozen
- ½ cup white chocolate chunks or white chocolate chips
Instructions
- Preheat the oven to 350F, then line a baking sheet with parchment paper and set aside.
- Cream the butter, brown sugar, and granulated sugar together. Mix in the egg and the vanilla extract until combined.½ cup butter, ½ cup light brown sugar, ⅓ cup granulated sugar, 1 egg, 2 teaspoon vanilla extract
- Fold in the flour, baking soda, and salt just until the flour mixture disappears.½ teaspoon Baking soda, 2 cup AP flour, 1 tablespoon cornstarch, ½ teaspoon salt
- Gently fold in the roughly chopped raspberries and white chocolate chips. Make sure to not overmix so that the raspberries don't bleed into the cookie dough.⅓ cup raspberries, ½ cup white chocolate chunks
- Using a small cookie scooper (2 tbsp), scoop out equally sized cookie dough balls. Place them on the prepared baking sheet leaving about 2 inches of room between each cookie dough ball. Top with a few extra pieces of raspberry.
- Bake in the preheated oven for 9 minutes. Top each cookie with a few extra pieces of white chocolate if you'd like. Let the cookies cool down on the baking sheet for 15 minutes before transferring them to a cooling rack to cool down fully.
Nutrition
Calories: 169Calories | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 290mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg