Ingredients
Equipment
Method
- In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and beat until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a spatula, gently fold in the white chocolate chips and raspberries until they are evenly distributed.
- Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown and the centers look soft-set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
For best results, use a cookie scoop to ensure all cookies are the same size.
If using frozen raspberries, do not thaw them before adding to the dough to prevent excess moisture.
The cookies will firm up as they cool.
If using frozen raspberries, do not thaw them before adding to the dough to prevent excess moisture.
The cookies will firm up as they cool.