raspberry white chocolate chip cookies
A fun and fruity treat for springtime sweet cravings.
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup fresh raspberries
- 1 1/4 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, cream the butter and sugars until fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla, until combined. Add the flour, baking soda, and salt. Mix until just combined. Fold in the white chocolate chips, then gently stir in the raspberries, being careful not to let them break much.
- Scoop rounded 1 tablespoon-sized balls of dough onto the baking sheet. The dough will be pretty sticky. Leave about 2 inches of space between each cookie.
- Bake for 8 minutes. Remove the sheet from the oven and tap firmly on the counter to flatten the cookies. Return to the oven to 4-5 minutes longer until the edges are just set. Let cool on the baking sheet.
Notes
*Color: If the raspberries break a lot in the stirring/scooping process, the cookies will take on a blueish cast wherever the berries opened. This does not mean the cookies are bad! They just might look a bit goofy!