Description
These chewy raspberry white chocolate cookies have a soft centre, golden edges, and bursts of jammy raspberry with creamy white chocolate. An easy drop cookie recipe with no chill time.
Ingredients
Units
Scale
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (2.5 g) baking powder
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) granulated white sugar
- 1/4 cup (50 g) light brown sugar
- 1 large egg
- 1/2 tsp (2.5 ml) vanilla extract
- 1/2 cup (60 g) fresh or frozen raspberries, diced
- 1/4 cup (42 g) white chocolate chips or chunks
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing 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.
- Gently fold in most of the diced raspberries and white chocolate chips. Reserve some for topping the cookies.
- Scoop 3-4 tbsp of dough per cookie onto the prepared baking sheet, spacing them 3-4 inches apart. Aim for about 6 cookies per sheet.
- Press the reserved raspberries and white chocolate onto the tops of the scooped dough mounds.
- Bake for 16-18 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t skip dicing the raspberries! Smaller pieces distribute better and give you that lovely jammy burst in every bite without making the dough too wet.
- Good quality white chocolate makes a huge difference here. Look for chips or chunks with a higher cocoa butter percentage for a creamier melt.
- Keep an eye on these in the oven – you want those edges just kissed with golden brown. Overbaking can make them dry, and we’re aiming for a perfectly chewy center!
- Prep Time: 20 mins
- Cook Time: 16 mins
- Category: Cookies
- Method: Baking