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White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies combine soft brown sugar cookie dough with white chocolate and tart raspberries.Frozen raspberries help create bright berry pockets without excessive moisture.Bake until the edges are golden and the centers remain soft and chewy
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Prep Time 15 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 3/4 cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup frozen raspberries

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
  • Add the melted butter, packed brown sugar, and granulated sugar to a large mixing bowl. Whisk until smooth and completely combined.
  • Add the whole egg, egg yolk, and vanilla extract. Mix until incorporated and the mixture looks smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients. Mix just until no visible streaks of flour remain. Avoid overmixing the dough.
  • Gently fold in the white chocolate chips until evenly distributed.
  • Add the frozen raspberries last and fold them into the dough with as few strokes as possible. Work quickly so the berries remain frozen and don't release too much moisture.
  • Using a 1-ounce cookie scoop, portion rounded balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  • Bake the White Chocolate Raspberry Cookies for approximately 12 minutes, or until the edges are lightly golden and the centers are puffed but still look slightly underdone.
  • Allow the cookies to cool on the baking sheet for several minutes so the soft centers can set. Transfer carefully to a wire rack and cool further before serving.

Notes

Frozen raspberries work particularly well because they're easier to fold into the cookie dough without immediately releasing all their juices.
If your frozen raspberries are very large, break them into smaller pieces while they're still frozen before adding them.
White chocolate chunks can replace white chocolate chips for larger pockets of melted chocolate.
For halal-friendly cookies, choose an alcohol-free vanilla flavoring or halal-certified vanilla product if you prefer to avoid conventional alcohol-based vanilla extract