Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
- 1 1/2 cups fresh raspberries
Instructions
- Gather all the ingredients on your countertop.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing well after each addition.
- Gradually add flour, baking soda, and salt to the mixture. Fold in white chocolate chips and raspberries gently.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop tablespoons of cookie dough onto the baking sheet and bake for 10-12 minutes or until edges are lightly golden.
Notes
- Store cookies in an airtight container for up to one week.
- For longer storage, freeze cookies in a freezer-safe container with parchment paper between layers for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 20g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg