Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5 ml) baking soda
  • 1 teaspoon (5 ml) salt
  • 1 cup (170g) white chocolate chips
  • 1 cup (120g) fresh or frozen raspberries
  • Optional: 1 tablespoon (15ml) all-purpose flour (for frozen raspberries)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the white chocolate chips and raspberries. If using frozen raspberries, toss them lightly in 1 tablespoon of flour to prevent bleeding.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours).
  7. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared cookie sheets, leaving space between each cookie.
  9. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. To create Flavor-Packed White Chocolate Raspberry Cookies
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.