White Chocolate Raspberry Cookies
These white chocolate raspberry cookies feature soft and chewy texture, juicy raspberries, and creamy white chocolate, creating a deliciously sweet treat.
Equipment
- Mixing bowl
- baking sheet
- cookie scoop
Ingredients
Base Ingredients
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- ½ cup frozen raspberries
Instructions
Baking Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl combine the melted butter, brown sugar, and granulated sugar. Mix until fully combined. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In a separate bowl, mix together the flour, salt, and baking soda. Add the dry ingredients to the wet, mix until just combined and no streaks of flour remain. Fold in the chocolate. Do not over mix.
- Last, fold in the frozen raspberries. Mix until evenly distributed.
- Use a 1 ounce cookie scoop to scoop out rounded dough balls. Place the cookies 2 inches apart on your prepared cookie sheet and bake for 12 minutes or until the edges are golden brown and the centers have puffed up and are slightly underdone.
- Allow to cool before eating!
Notes
The dough may get a little wet as the raspberries start to thaw out, so it is recommended to scoop quickly.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg
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