Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries (or other fruit variations, like lemons or matcha)
Instructions
- Preheat your oven to 350°F (175°C). Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the white chocolate chips and raspberries.
- Drop spoonfuls of cookie dough onto a lined baking sheet and bake for 10-12 minutes until the edges are lightly golden. Cool on the baking sheet before transferring them to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze in a freezer-safe container for up to three months.
- Use frozen raspberries if needed, thawed and drained to prevent sogginess.
- For lemon variation, add lemon zest instead of raspberries.
- 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: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg