Description

Big, chewy cookies with crispy edges, soft centers, and bursting with juicy raspberries and creamy white chocolate chunks. Perfect for any occasion!

Ingredients

Scale

2 cups (250g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (150g) fresh raspberries
3/4 cup (120g) white chocolate chunks

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Gently fold in the raspberries and white chocolate chunks. The dough will be thick and slightly sticky.
Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until the edges are lightly golden but the centers look slightly underbaked.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a bakery-style look, press a few extra white chocolate chunks and raspberries onto the tops of the cookies before baking. Chill the dough for 15-20 minutes if your kitchen is warm to prevent spreading.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 17
Sodium: 75
Fat: 10
Saturated Fat: 6
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: raspberry cookies, white chocolate cookies, bakery style cookies, dessert recipe