White chocolate raspberry cookies were the perfect treat for us today. We have raspberry bushes and they bloom late in the season. I love this time of year when you can go pick them right in your back yard.
The white chocolate and the raspberries go together so well, it makes it hard to stop eating just one or two. Remember, when you add fruit to cookie dough, the cookies are sometimes a little cakier. However these cookies are kind of in between. They are a little thicker cookie and perfectly chewy.
Sometime the cookies look a little under baked, but they will get firmer after they cool a bit.
What Ingredients Do I Need For White Chocolate Raspberry Cookies?
- All purpose flour
- Baking soda
- Baking powder
- White sugar
- Brown sugar
- Vanilla extract
- White chocolate chips
How Do I Make White Chocolate Raspberry Cookies?
- In a mixing bowl, add the flour, baking soda, and baking powder.
- In a separate bowl add the butter, sugars, and the egg, mix to combine.
- Then add the vanilla, mix for 30 seconds to 1 minute.
- Add the dry ingredients slowly, just to combine.
- Gently stir in the chopped raspberries and white chocolate chips.
- Using a small cookie scoop, place 12 cookies on a baking sheet evenly.
- Bake for 10-12 minutes.
- Cool on a cooling rack, then store the cookies in a airtight container.
Tips and Tricks for White Chocolate Raspberry Cookies:
- Make sure to measure your flour out correctly. If you use too much flour, your cookies will be crumbly. Also when you mix them after adding the raspberries and chips, stir them by hand to help get them to stick together.
- The dough is a little tacky, so I like to use a cookie scoop and I didn’t roll the dough.
- If you like, you can always put a cookie in the microwave for about 15 seconds and that way it’s like you always have fresh baked cookies.
- These cookies freeze well, so go ahead and freeze some for up to about 2-3 months.
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