Raspberry White Chocolate Cookies

These raspberry white chocolate cookies are buttery, soft, and bursting with fresh, juicy raspberries! These are without a doubt the cookie of the summer. Anyway, even if white chocolate is not your favorite, I know you'll love these cookies. They have crisp, buttery edges, soft, gooey centers, and juicy raspberries in almost every bite.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 16 cookies

Calories: 226 kcal per serving

Ingredients

1 ½ cups - all-purpose flour
1 ½ teaspoons - baking powder
½ tsp - salt
¾ cup - unsalted butter
⅔ cup - brown sugar
⅓ cup - granulated sugar
1 - egg
1 tsp - vanilla extract
4 ounces - white chocolate
¾ cup - fresh raspberries

Instructions

In a small bowl combine the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on high speed for 2-3 minutes.
Mix in the egg and vanilla until fully combined.
Scrape down the bowl, then add in the dry ingredients and mix on low speed until just combined.
Lastly, gently fold in the chopped white chocolate and fresh raspberries. The raspberries will break up a bit, but that's okay.
Portion the cookie dough with a 2 tablespoon cookie scoop and place them on one small baking sheet lined with parchment paper.
Freeze the cookie dough for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Place the frozen cookie dough on a parchment lined baking sheet spaced about 2 inches apart. Top each with more white chocolate.
Bake the cookies for about 14-16 minutes until the edges are golden.
Once the cookies are done baking, immediately use a large cookie cutter to push the edges in and shape the cookies into perfect circles.
Allow them to cool completely on the baking sheet and enjoy!

Nutrition