White Chocolate Raspberry Cookies
- Prep Time 20 minutes
- Cook Time 12 minutes
- Total Time 32mins
- Yield 16 cookies
- Category dessert
- Method oven
- Cuisine american
White Chocolate Raspberry Cookies
These white chocolate raspberry cookies are made with a soft and chewy cookie, juicy raspberries and creamy white chocolate for the ultimate flavor combination!
- Prep Time 20 minutes
- Cook Time 12 minutes
- Total Time 32mins
- Yield 16 cookies
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl combine the melted butter, brown sugar, and granulated sugar. Mix until fully combined. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In separate bowl mix together the flour, salt and baking soda. Add the dry ingredients to the wet, mix until just combined and no streaks of flour remain. Fold in the chocolate. Do not over mix.
- Last, fold in the frozen raspberries. Mix until evenly distributed.
- Use a 1 ounce cookie scoop to scoop out rounded dough balls. The dough may get a little wet as the raspberries start to thaw out so I like to do this quickly*! Place the cookies 2 inches apart on your prepared cookie sheet and bake for 12 minutes or until the edges are golden brown and the centers have puffed up and are slightly underdone.
- Allow to cool before eating!