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A stack of soft White Chocolate Raspberry Cookies with visible red berry pieces and white chocolate chips.
Print Recipe

White Chocolate Raspberry Cookies

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings
Calories: 195kcal

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large eg g
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all -purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sal t
  • 1 1/2 cups white chocolate chips
  • 1/2 cup freeze -dried raspberries, slightly crushed

Instructions

  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Gently fold in the white chocolate chips and freeze-dried raspberries by hand.
  • Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  • Bake for 10 to 12 minutes or until the edges are lightly golden.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.