Description

Soft, chewy cookies bursting with creamy white chocolate chips and juicy raspberries—perfect for bake sales, gifts, or simply treating yourself to something sweet and sophisticated.

Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 cup white chocolate chips
3/4 cup fresh raspberries (or frozen, added from frozen)

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Instructions

Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and vanilla extract. Beat until smooth.
Gradually mix in the dry ingredients until just combined.
Gently fold in white chocolate chips and raspberries. Avoid overmixing.
Scoop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Chill for at least 30 minutes.
Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until edges are golden and centers are just set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Top with extra white chocolate chips or a drizzle of melted chocolate for presentation.
Pair with tea, coffee, or ice cream for a dessert-style treat.
Freeze unbaked dough for up to 2 months. Bake directly from frozen, adding 1–2 minutes to bake time.