Description
Indulge in the delightful combination of tart raspberries and sweet white chocolate with these easy-to-make Raspberry White Chocolate Cookies. This no-chill recipe yields soft, chewy cookies that are perfect for any occasion. Whether you’re hosting a gathering or enjoying a cozy night in, these cookies come together in under 30 minutes, making them a quick treat to satisfy your sweet tooth. With their buttery flavor and irresistible texture, they will become a favorite among family and friends.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (melted)
- 3/4 cup brown sugar (packed)
- 3/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 cup frozen raspberries (slightly thawed)
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- In a mixing bowl, sift together flour, baking powder, baking soda, and salt.
- In another bowl, combine melted butter with sugars and mix in vanilla extract, egg, and egg yolk until smooth.
- Gradually add dry ingredients to the wet mixture until just combined. Gently fold in raspberries and white chocolate chips.
- Use a cookie scoop to portion out dough onto prepared sheets, spacing them evenly.
- Bake for 13-15 minutes or until edges are light golden brown.
- Sprinkle additional white chocolate chips on warm cookies before cooling on a rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg