Raspberry White Chocolate Cookies
Chewy cookies with raspberry pieces and white chocolate chips
Ingredients
- ¾ cup Melted butter
- 1 ½ tsp Vanilla extract
- ¾ cup Brown sugar
- ½ cup Granulated sugar
- 1 Whole egg + 1 egg yolk
- 2 cups All-purpose flour
- ¾ tsp Baking soda
- ¼ tsp Salt
- 2/3 cup Frozen raspberries
- 1 cup White chocolate chips
Instructions
- Preheat oven to 350F. Mix the wet ingredients and sugars in a large bowl.
- Once combined, add the dry ingredients and the white chocolate chips. Fold until a dough just barely forms, then fold in the raspberries carefully. Don’t overmix because the raspberries will change the color of the dough.
- Use a medium-sized scoop to scoop the dough into balls, working quickly so the raspberries don’t thaw. You don’t need to roll them into perfect spheres; they can be rustic-looking.
- Place the dough balls on parchment-lined baking sheets with space in between them. Bake for 12 – 16 minutes, until the tops turn from shiny to matte and the edges are golden brown.
Nutrition
Serving: 56gCalories: 243kcalCarbohydrates: 32gProtein: 2.1gFat: 12gSaturated Fat: 8.5gPotassium: 37mgFiber: 0.7gSugar: 18gCalcium: 13mgIron: 0.3mg
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