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White Chocolate Raspberry Cookies

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These White Chocolate Raspberry Cookies are a tender, buttery treat that balances sweet white chocolate with bright raspberries. Perfect for afternoon tea or as a special homemade gift.

Ingredients

Scale
  • 1/2 cup salted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 ounces white chocolate, chopped
  • 1 cup fresh raspberries, chopped and frozen

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer.
  3. Add the egg and vanilla extract to the creamed sugars, mixing until combined.
  4. Stir together the all-purpose flour and baking soda in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
  5. Fold in the chopped white chocolate and the frozen, chopped raspberries.
  6. Scoop 2-inch dough balls onto the prepared baking sheets, leaving 2 inches apart.
  7. Bake for 14 to 15 minutes, or until the edges are golden brown and the center is set.
  8. Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a cooling rack.

Notes

Keep the raspberries frozen until folding to prevent color bleed. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: cookies, white chocolate, raspberries, dessert, baking

Find it online: https://saveurmagique.com/white-chocolate-raspberry-cookies/