Description
These Gooey Raspberry White Chocolate Cookies are a delightful treat combining the tartness of fresh raspberries with the creamy sweetness of white chocolate chips. Soft, chewy, and bursting with fruity flavor, these cookies are perfect for a cozy treat or sharing with friends and family.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Optional Toppings
- Powdered sugar
- Drizzle of melted white chocolate
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent the cookies from sticking during baking.
- Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth, light, and well combined.
- Add Eggs and Vanilla: Beat the eggs into the creamed butter and sugar one at a time to ensure they are fully incorporated. Then add the vanilla extract and mix until combined.
- Combine Wet and Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain the cookies’ soft texture.
- Mix in Chocolate Chips and Raspberries: Gently fold in the white chocolate chips and fresh raspberries, taking care not to crush the raspberries too much to preserve their juicy goodness.
- Scoop and Bake: Using a rounded tablespoon, scoop the cookie dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden but the centers remain soft and gooey.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle melted white chocolate over the cooled cookies for an extra special touch.
Notes
- Be gentle when folding in raspberries to avoid turning the dough pink and losing the berry texture.
- If fresh raspberries are not available, frozen raspberries can be used but do not thaw them before adding to the dough.
- For an extra gooey center, slightly underbake the cookies by reducing the baking time by 1-2 minutes.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
