Description
Enjoy these soft and chewy raspberry cookies, filled with fresh raspberries and optional white chocolate chips. They’re a delightful treat for any occasion, sure to please everyone!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup white chocolate chips (optional)
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3-5 minutes).
- Mix in the eggs and vanilla extract on low speed, scraping down the sides of the bowl to ensure everything is well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Gently fold in the raspberries, being careful not to break them too much.
- If desired, fold in the white chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Line a baking sheet with parchment paper.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 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 to cool completely.
- Dust cooled cookies with powdered sugar for an extra touch.
- Serve the cookies once cooled and enjoy!
Notes
- For best results, ensure the butter is softened but not melted.
- If using frozen raspberries, make sure they are thoroughly thawed and drained to prevent excess moisture.
- Chilling the dough is essential for achieving the right texture.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes