Prepare to embark on a mouthwatering journey that combines the luxurious richness of white chocolate with the vibrant burst of fresh raspberries! These aren't just ordinary cookies - they're a decadent experience that will transform your baking game and leave everyone begging for more. Imagine biting into a perfectly soft, golden-edged cookie studded with creamy white chocolate chunks and juicy raspberries that practically dance on your taste buds. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver pure culinary magic in just 27 minutes!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chunks
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, add the 2 teaspoons of vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the 1 cup of white chocolate chunks and 1 cup of fresh raspberries using a spatula or wooden spoon. Take care not to crush the raspberries too much, as you want to keep some whole for texture and flavor.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious white chocolate chunk raspberry cookies with a glass of milk or your favorite beverage!
Tips
- Keep your butter at room temperature for the perfect creamy texture, but not too soft.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Use fresh, firm raspberries and gently fold them in to prevent crushing.
- Space cookies evenly on the baking sheet to ensure uniform baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, slightly press additional white chocolate chunks on top of each cookie before baking.
- Store cookies in an airtight container to maintain their soft, delectable texture.
- For best results, use high-quality vanilla extract and fresh ingredients.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
