Soft White Chocolate Raspberry Cookies
Soft, chewy cookies loaded with white chocolate chunks and fresh raspberries, perfect for desserts or snacks.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 1 egg large
- 1 tsp vanilla extract
- 0.5 cup white chocolate chunks
- 1 cup fresh raspberries gently mashed
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- Gradually mix in dry ingredients until just combined.
- Fold in white chocolate chunks and mashed raspberries.
- Drop batter onto prepared baking sheets, spacing 2 inches apart. Flatten slightly.
- Bake 12–15 minutes until lightly golden around edges. Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Optionally add lemon zest or almond extract for extra flavor.