Raspberry Cookies
These chewy white chocolate and raspberry cookies are made with juicy berries and creamy white chocolate chips for an easy bakery-style treat!
Servings: 12 cookies
Calories: 281kcal
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups all-purpose flour
- 1 cup frozen raspberries
- 1 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350ºF and line two baking trays with parchment paper.
- Add the butter and sugar together and beat with an electric mixer until light and fluffy. You can also use a stand mixer with a paddle attachment. Be sure to scrape down the sides of the bowl to evenly blend the butter.½ cup butter, 1 cup sugar
- Add the egg and vanilla and blend again until smooth.1 egg, 1 teaspoon vanilla extract
- Add the salt, baking powder, baking soda and flour to the bowl and blend to make a thick cookie dough.½ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 ½ cups all-purpose flour
- Use a rubber spatula or large spoon to stir in the frozen raspberries and white chocolate chips, if using. Only stir a few times. You don’t want the raspberries to get too smashed because they will turn the cookie dough a grayish color. One or two quick stirs is all you need!1 cup frozen raspberries, 1 cup white chocolate chips
- Scoop the cookie dough into tablespoon sized balls and place them on the prepared baking sheet trays, spacing them about 2 inches apart.
- Bake the cookies in the hot oven for 12 minutes. The edges of the cookies will be a light, golden brown and the top of the cookies will be opaque and not wet looking.
- Let the cookies cool on the baking tray for 5 minutes before moving to a cooling rack.
Notes
- Use frozen berries: Keep the raspberries in the freezer until you are ready to measure and mix them in. They are best when frozen solid!
- Gently fold in raspberries last to avoid crushing them: You don't want them to get too smushed or the cookie dough will turn a grayish color.
- Don't over-bake the cookies: Slightly underbake for the softest centers.
Nutrition
Calories: 281kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 200mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg