Description
Indulgent Raspberry White Chocolate Cookies blend sweet and tangy flavors into a delightful treat that promises pure dessert bliss. Creamy white chocolate chunks melt alongside fresh raspberries, creating irresistible cookies perfect for sharing with friends or savoring solo.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup fresh raspberries
- 1 cup white chocolate chips
Binding Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white chocolate chunks
Instructions
- Prepare the oven to 350°F (175°C) and arrange parchment paper on baking sheets to prevent sticking.
- Using an electric mixer, combine softened butter with granulated and brown sugars until the mixture becomes airy and pale, approximately 3-4 minutes.
- Incorporate eggs individually into the butter-sugar mixture, ensuring complete integration after each addition, then blend in vanilla extract for enhanced flavor.
- In a separate mixing bowl, sift together flour, baking soda, baking powder, and salt to eliminate potential lumps and ensure even distribution.
- Gradually incorporate dry ingredients into the wet mixture, stirring gently until a cohesive dough forms without overmixing.
- Delicately fold raspberries, white chocolate chips, and white chocolate chunks into the dough, distributing ingredients evenly without crushing the berries.
- Portion dough into rounded mounds using a cookie scoop, placing each dollop approximately 2 inches apart on prepared baking sheets.
- Bake in the preheated oven for 12-15 minutes, watching for golden-brown edges and slightly set centers as indicators of doneness.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize, then transfer to a wire cooling rack to reach room temperature and complete setting.
Notes
- Ensure raspberries are patted dry to prevent excess moisture from making cookies soggy.
- Freeze white chocolate chunks briefly before adding to dough to help maintain their shape during baking.
- Chill dough for 30 minutes before scooping to prevent excessive spreading and create thicker, chewier cookies.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum for better texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 213
- Sugar: 17 g
- Sodium: 199 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 26 mg