:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/sn0kCDpq-_V3lrdhyFqH/89eab126bf049c4c20857c54f3e26c.png "Delicious White Chocolate Chip Raspberry Cookies")
Delicious White Chocolate Chip Raspberry Cookies
These Raspberry Cookies are a sweet and tangy treat perfect for holidays, picnicking or just a regular snack time. Bursting with fresh raspberry flavor and featuring a tender crumb, these cookies are bound to become a family favorite!
Ingredients
- 1 Cup of unsalted butter, softened
- 11⁄2 cups of granulated sugar
- 2 large eggs
- 1 teaspoon of Vanilla Extract
- 31⁄4 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1⁄4 teaspoon of salt
- 3⁄4 Cup fresh raspberries
- 1 Cup white chocolate chips
- Additional granulated sugar, for rolling
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Directions
Cream together the softened butter and sugar in a large bowl until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract. Mix well until combined.
In another bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the creamed one and mix well.
Gently fold in the fresh raspberries and white chocolate chips, taking care not to crush the raspberries.
Roll the dough into 1-inch balls, then roll each ball in granulated sugar. Place on a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
Chill the dough balls in the refrigerator for about an hour.
Preheat your oven to 375°F (190°C).
Bake the cookies in the preheated oven for 10-12 minutes, or until lightly browned around the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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TammersDelicious White Chocolate Chip Raspberry Cookies
These Raspberry Cookies are a sweet and tangy treat perfect for holidays, picnicking or just a regular snack time. Bursting with fresh raspberry flavor and featuring a tender crumb, these cookies are bound to become a family favorite!
Cream together the softened butter and sugar in a large bowl until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract. Mix well until combined.
In another bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the creamed one and mix well.
Gently fold in the fresh raspberries and white chocolate chips, taking care not to crush the raspberries.
Roll the dough into 1-inch balls, then roll each ball in granulated sugar. Place on a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
Chill the dough balls in the refrigerator for about an hour.
Preheat your oven to 375°F (190°C).
Bake the cookies in the preheated oven for 10-12 minutes, or until lightly browned around the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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