Description
A gourmet blend of creamy white chocolate and tart raspberries in a chewy, buttery cookie. Perfect for those who love a balance of sweet and zesty flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients on low speed until just combined.
- Gently fold in the white chocolate chips and fresh raspberries using a spatula.
- Chill the dough in the refrigerator for at least 30 minutes.
- Scoop rounded tablespoons of dough and place on baking sheets 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American