White Chocolate Raspberry Cookies
Indulge in the sweet combination of white chocolate and raspberries with these delicious cookies. Perfect for any occasion, these treats are sure to satisfy your cravings.
Ingredients:
- 1 cup white chocolate chips
- 1/2 cup fresh raspberries
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions:
- 1. Preheat oven to 350°F and line a baking sheet with parchment paper.
- 2. In a mixing bowl, cream together butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, mixing until well combined.
- 3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until just combined.
- 4. Gently fold in white chocolate chips and raspberries.
- 5. Using a cookie scoop, drop dough onto prepared baking sheet. Bake for 10-12 minutes or until edges are lightly golden.
- 6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
Serving size: 1 cookie
Calories: 140
Total Fat: 7g
Saturated Fat: 4.5g
Cholesterol: 20mg
Sodium: 80mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 11g
Protein: 2g
Popular questions:
- Can I use frozen raspberries instead of fresh ones?
It is recommended to use fresh raspberries for best results, but you can use frozen raspberries as well. Just make sure to thaw them before adding them to the dough. - Can I substitute white chocolate with dark chocolate?
Yes, you can substitute white chocolate with dark chocolate if you prefer. The flavor will be different, but still delicious. - How long can I store these cookies for?
Store the cookies in an airtight container at room temperature for up to 3-4 days or in the freezer for longer storage.
Helpful tips:
- Add a sprinkle of extra white chocolate chips on top of each cookie before baking for a more decadent look.
- For an extra burst of raspberry flavor, mash some raspberries and mix them into the dough along with whole raspberries.
- Experiment with different types of chocolate, such as milk chocolate or dark chocolate, to change up the flavor profile of the cookies.
Expert Secrets:
- Creaming the butter and sugars until light and fluffy is key to achieving a soft and chewy cookie texture.
- Be careful not to overmix the dough once you add the dry ingredients to avoid a tough cookie texture.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to prevent them from breaking.