White Chocolate Raspberry Cookies

Delicious cookies combining rich white chocolate with tart raspberries for a delightful treat.

Scale

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup white chocolate chips

1 cup fresh raspberries

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Preheat your oven to 350°F (175°C).
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until creamy and fluffy.
Mix in the eggs and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients while beating at low speed.
Gently fold in the white chocolate chips and fresh raspberries.
Use a cookie scoop or tablespoon to drop rounded balls of dough onto a parchment-lined baking sheet.
Bake in your preheated oven for 12 to 15 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Store cookies in an airtight container at room temperature for up to 5 days. Freeze uncooked dough for later use.