White Chocolate Raspberry Cookies
Whitechocolate raspberry cookies are a delightful blend of creamy white chocolateand tangy raspberries. This pairing creates a perfect balance of flavors, withthe smoothness of the white chocolate complementing the fruity tartness of theraspberries. Imagine biting into a soft, tender cookie with a chewy edge and agooey middle a true treat for your taste buds.
Ingredients
- To make these cookies gather the following ingredients:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Flour
- Baking soda
- Chocolate chips
- Raspberries
- Salt
Using high-quality ingredients is crucial to achieving the best flavor and texture in your cookies.
Instructions
Making White Chocolate Raspberry Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside
- In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Mix until fully combined.
- Add the egg, egg yolk, and vanilla extract to the mixture. Mix well.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture and mix until just combined, ensuring no streaks of flour remain. Be careful not to overmix.
- Fold in the white chocolate gently.
- Next, fold in the frozen raspberries until evenly distributed.
- Use a 1-ounce cookie scoop to scoop out rounded dough balls onto the prepared baking sheet. Place them 2 inches apart.
- Bake the cookies for 12 minutes or until the edges are golden brown and the centers have puffed up and are slightly underdone.
- Allow the cookies to cool before enjoying.
Notes
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I hope this recipe brings as much joy to your home as it does to mine.
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