Raspberry White Chocolate Cookies Recipe (Print Version)
# Ingredients:
→ For the Cookies
01 -
2 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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1 cup unsalted butter, melted
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3/4 cup brown sugar, packed (light or dark)
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3/4 cup white granulated sugar
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1 teaspoon pure vanilla extract
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1 large egg, room temperature
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1 egg yolk, room temperature
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1 cup frozen raspberries, slightly thawed
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3/4 cup white chocolate chips, plus more for topping
# Instructions:
01 -
Melt the butter in the microwave and let it cool for 10 minutes before using. At the same time, take the frozen raspberries out of the freezer to begin thawing slightly.
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Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper.
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In a mixing bowl, sift the flour. Add baking powder, baking soda, and salt, then whisk to combine.
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In a separate, larger bowl, mix the melted butter, brown sugar, and white granulated sugar until combined. Add vanilla extract, egg, and egg yolk, and mix until smooth.
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Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold everything together until just combined.
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Gently fold in the slightly thawed frozen raspberries and white chocolate chips until evenly distributed throughout the dough.
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Use a large cookie scoop to portion out 3-ounce cookie dough balls. Place 6 cookies per baking sheet, leaving plenty of room for spreading. Bake for 13-15 minutes, or until the edges are light golden brown.
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While the cookies are still warm, press additional white chocolate chips into the tops. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
# Notes:
01 -
For accurate measurements, spoon and level the flour or use a kitchen scale. Compacted flour can lead to cookies that don't spread properly
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For high altitude baking, add an extra 2 tablespoons of flour