Ingredients
Scale
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat until creamy and well combined, about 2-3 minutes.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Gently fold in white chocolate chips and raspberries, being careful not to mash the raspberries.
- Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet. Bake for 10-12 minutes until edges are golden brown, then cool on a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies in a sealable bag for up to three months, separating layers with parchment paper.
- For extra sweetness, sprinkle powdered sugar on top before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg