Description

Indulge in the sweet and tangy combination of juicy raspberries and creamy white chocolate with these irresistible White Chocolate Raspberry Cookies. Perfectly soft and chewy with a burst of fruity freshness, these cookies are a treat for any occasion, from casual snacks to elegant dessert spreads. The slight crunch of white chocolate chips paired with the delicate raspberries makes each bite a flavor explosion, making these cookies a fan favorite for both kids and adults. With simple ingredients and easy instructions, you can have these delicious cookies ready in no time.

Ingredients

• 1 cup white chocolate chips
• 1/2 cup fresh raspberries (lightly crushed)
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Preparation Method

Preheat the Oven:Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy clean-up.

Prepare Wet Ingredients:In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy (about 3 minutes). Add the egg and vanilla extract and beat until combined.

Mix Dry Ingredients:In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid over-mixing the dough.

Fold in Add-ins:Gently fold in the white chocolate chips and crushed raspberries, ensuring they’re evenly distributed throughout the dough. Be careful not to crush the raspberries too much to avoid turning the dough too pink.

Scoop Dough:Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. These cookies will spread slightly while baking.

Bake the Cookies:Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown, and the center is set but still soft.

Cool and Serve:Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures they don’t break apart while hot.

Tips and Conclusion

For an extra touch of elegance, drizzle melted white chocolate over the cooled cookies for a bakery-style finish. You can also substitute freeze-dried raspberries if fresh ones are not available.

These White Chocolate Raspberry Cookies are a perfect blend of sweetness and tartness, making them an irresistible treat for any occasion. Enjoy them fresh out of the oven with a glass of milk or serve them as a delightful dessert at your next gathering. Happy baking!