Raspberry White Chocolate Cookies
Raspberry white chocolate cookies are a buttery cookie loaded with fresh raspberries, white chocolate chunks and a sprinkle of salt. A perfectly sweet, tart and slightly salty cookie.
Ingredients
- ½ cup (113.5 g) butter room temp
- ⅓ cup (66.67 g) granulated sugar
- ½ cup (110 g) brown sugar
- 1 large egg room temp
- 2 teaspoon vanilla
- 1½ cups (210 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 4 ounces (113.4 g) white chocolate bar chopped
- 3 ounces (85.05 g) fresh raspberries
- flaked sea salt for sprinkling on top
Instructions
- Preheat oven to 375 F. Line 2 baking sheet with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in white chocolate chunks first, then carefully fold in raspberries. They're going to break up and that's ok.
- Scoop the dough into large cookie balls using a 3 tablespoon scoop and place 7-8 per cookie sheet. Sprinkle with flaked sea salt.
- Bake cookies for 11-12 minutes or until a light golden brown around the edges. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
Notes
Make sure that butter and egg have sat out for about 30 minutes before starting to make cookie dough. This means having the butter still cold, but workable. Not completely soft.
This dough does not need to be chilled, it's better to bake them right away so the raspberries don't start to bleed. If freezing cookie dough balls the color of the cookies might change slightly when baking, but the taste will still be great.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 209kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 189mgPotassium: 65mgFiber: 1gSugar: 18gVitamin A: 226IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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