Chewy White Chocolate and Raspberry Cookies

These white chocolate and raspberry cookies are buttery, chewy, and stuffed with sweet freeze-dried raspberries and silky white chocolate. They are the perfect easy treat that you can make in under 30 minutes!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 30

Servings cookies

Calories 149kcal

Author Kelly Nash

Cost $8

Equipment

Ingredients

2¼ cup all-purpose flour spooned and leveled
¾ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter at room temperature
½ cup granulated sugar
½ cup light brown sugar packed
1 large egg at room temperature
1 teaspoon vanilla extract
½ cup freeze-dried raspberries
¾ cup white chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
2¼ cup all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt
In a large bowl, use an electric mixer to beat the butter and both sugars until light and fluffy, for about 1-2 minutes. Add in the egg and vanilla, mixing until smooth. Gradually mix in the flour mixture until just combined (don't overmix here).
¾ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract
Use a rubber spatula to fold in the white chocolate chips. Then fold in the raspberries (if using fresh raspberries, be very gentle when mixing them in as you don't want to squish them).
½ cup freeze-dried raspberries, ¾ cup white chocolate chips
Use a cookie scoop or measuring spoon to scoop out 1½ tbsp-sized balls of dough onto cookie sheet, leaving 3 inches of space between cookies. Bake for 10-12 minutes, or until the edges are slightly golden brown. Remove from the oven and allow them to cool for 5-10 minutes before transferring them to wire cooling rack to cool completely.

Notes

Use room temperature butter- I like to take my butter out of the fridge about an hour before I start baking.
Make sure to measure your flour correctly- spoon and level is my favorite method. Use a spoon to fluff up the flour, then gently scoop it into your measuring cup without packing it. Then use the back of a butter knife to level it off.
Use freeze-dried or frozen raspberries to make these cookies year-round (don't have to rely on fresh berries being in season).
If using frozen raspberries- DO NOT thaw- add it frozen. Add a few minutes to baking time in the oven as well.
Storing & Freezing: Store these cookies in an airtight container or bag at room temperature for 4-5 days for optimal freshness, and in the freezer for up to 3 months.

Nutrition