White Chocolate Raspberry Cookies Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
18 cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup white chocolate chips
  • ½ cup raspberries, chopped
  • ¼ cup freeze-dried raspberries, crushed
Directions
  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, mix together the butter, granulated sugar, and brown sugar until well-combined. Add the vanilla and egg and mix thoroughly.
  3. In another bowl, combine the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients until just combined and a crumbly dough is formed.
  4. Fold in the white chocolate chips. Lastly, gently fold in the fresh raspberries until just incorporated, being careful not to mash them.
  5. Make 2 tablespoon balls of dough and place them about 3-inches apart on the parchment-lined baking sheet.
  6. Bake for 10-12 minutes, until the cookies are just set in the center. Remove them from the oven and sprinkle each cookie with crushed, freeze-dried raspberries.
  7. Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring to a cooling rack to cool completely.