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Soft White Chocolate Raspberry Cookies

Thick, soft cookies loaded with white chocolate and juicy raspberries.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup white chocolate chunks
  • 0.75 cup raspberries fresh or frozen

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, and salt in a bowl.
  3. Cream butter and sugars until light and fluffy. Add egg, egg yolk, and vanilla.
  4. Mix in dry ingredients just until combined.
  5. Fold in white chocolate chunks and raspberries gently.
  6. Scoop dough onto baking sheets, spacing evenly.
  7. Bake 11–13 minutes until edges are set and centers are soft.
  8. Cool slightly before transferring to a wire rack.

Notes

Do not overbake for best texture.