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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 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 26 cookies
Calories 149kcal
Cost $8

Ingredients

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

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.
  • 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).
  • 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).
  • 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 a cookie scoop for even cookies- this one is my favorite! You can use a bigger or smaller one depending on the size of the cookies you want.
  • Bang the pan as soon as they come out of the oven- if you don't use the pan bang method on your cookies you are missing out! As soon as your cookies are finished baking drop the baking sheet on your counter 2-3 times. This gives you dense, chewy cookies with a crisp edge!
  • Use freeze-dried or frozen raspberries to make these cookies year-round (don't have to rely on fresh berries being in season).
  • 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. Let cookies sit at room temperature to dethaw when ready to eat. If you want to freeze the cookie dough before baking, I recommend scooping the cookies into balls and freezing, that way you can take out as many as you want to make at a time.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 86mg | Potassium: 40mg | Fiber: 1g | Sugar: 11g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg