Ingredients
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½ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup light brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 ¾ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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¾ cup white chocolate chips
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¾ cup fresh or frozen raspberries (if using frozen, do not thaw)
Instructions
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Preheat the Oven:
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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Make the Dough:
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In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the egg and vanilla extract until combined.
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Add Dry Ingredients:
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add dry ingredients to the wet mixture, mixing until just combined.
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Fold in the Goodies:
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Gently fold in white chocolate chips and raspberries.
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Be careful not to overmix, especially if using fresh raspberries—they’ll break apart a bit and swirl into the dough.
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Scoop & Bake:
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Scoop dough into tablespoon-sized balls and place on prepared baking sheet, spacing a couple of inches apart.
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Bake for 10–12 minutes, or until edges are lightly golden.
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Cool & Enjoy:
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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