Description
Delight your taste buds with these soft and fruity White Chocolate Raspberry Cookies. A perfect blend of white chocolate, raspberries, and nuts in a chewy cookie!
Ingredients
Units
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins:
- 1 cup white chocolate chips
- 3/4 cup fresh or frozen raspberries (chopped if large)
- 1/2 cup chopped macadamia nuts or almonds (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: Combine flour, baking soda, and salt in a bowl.
- Cream Butter and Sugars: Beat butter, granulated sugar, and brown sugar until fluffy.
- Add Wet Ingredients: Mix in eggs and vanilla extract.
- Combine and Fold: Gradually add dry ingredients to wet mixture. Fold in white chocolate, raspberries, and nuts.
- Bake: Drop dough on baking sheets and bake for 10–12 minutes until golden.
- Cool: Let cookies cool on sheet before transferring to a rack.
Notes
- If using frozen raspberries, do not thaw to avoid excess moisture.
- Chill dough for neater cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
