Raspberry White Chocolate Cookies

🧂 Ingredients

• ¾ cup butter

  (softened at room temperature)
• ½ cup sugar
• ½ cup light brown sugar

  (packed)
• 1 large egg

  (at room temperature)
• 2 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2¼ cups all-purpose flour

  (spooned and leveled)
• ½ cup white chocolate chips

  (or a chopped white chocolate candy bar)
• ½ cup raspberries

  (fresh, frozen, or freeze-dried)

Instructions

• 1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
  or a silicone baking mat.
• 2 Use your stand mixer or an electric mixer to beat ¾ cup butter, ½ cup sugar, and
  ½ cup light brown sugar until smooth and fluffy. Then mix in 1 large egg, 2
  teaspoon vanilla extract, ½ teaspoon baking soda, and ¼ teaspoon salt until well
  combined.
• 3 Gradually add 2¼ cups all-purpose flour while mixing on low speed. Then, fold in
  ½ cup white chocolate chips followed by ½ cup raspberries (be careful not to
  smash them).
• 4 Scoop the dough into portions that are 1½ tablespoons and arrange them onto the
  baking sheets, leaving about 3 inches in between them.
• 5 Bake in the oven at 350°F (175°C) for 8-12 minutes, or until the edges are only
  slightly golden.
• 6 Remove the cookies from the oven and let them cool on the sheet for 5-10 minutes
  before moving them to a cooling rack.

Nutrition Info