- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped white chocolate and fresh raspberries, taking care not to crush the berries too much.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving and Storage:
Serve these cookies slightly warm or at room temperature for the best flavor and texture. Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months.
Tips:
- Use fresh, ripe raspberries for the best tartness and flavor.
- Be gentle when folding in the raspberries to prevent the dough from becoming too wet.
- If fresh raspberries are not available, frozen raspberries can be used—just thaw and drain excess moisture before adding.
- For extra texture, add chopped nuts like macadamia or almonds.
Conclusion:
These White Chocolate Raspberry Cookies are a wonderful combination of sweet white chocolate and tart berries wrapped in a soft, chewy cookie base. Easy to prepare and delightful to eat, they make a fantastic homemade treat for any occasion. Whether you’re baking for a party, holiday, or just to satisfy your sweet tooth, these cookies will surely impress.
FAQ:
Can I substitute white chocolate chips for the baker’s bar?
Yes, white chocolate chips work well if chopped baker’s bar is unavailable.
Will the raspberries make the dough too wet?
Fresh raspberries add some moisture, so fold them in gently and don’t overmix.
Can I use frozen raspberries?
Yes, but thaw and drain them well before adding to avoid extra moisture in the dough.
How do I store these cookies?
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Are these cookies soft or crunchy?
They are soft and chewy with lightly golden edges.