White Chocolate Raspberry Cookies
Soft and chewy cookies filled with white chocolate and raspberries are a treat!
Servings: 36 cookies
Calories: 141kcal
Ingredients
- 1½ butter softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs room temperature
- 1 tablespoon vanilla
- 4 cups all purpose flour
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1½ cups white chocolate chips
- 1½ cups freeze-dried raspberries
Instructions
- Combine the butter, white sugar, and brown sugar in a bowl and beat with an electric mixer until light and fluffy. Beat in eggs and vanilla.
- In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture and stir until combined.
- Stir in the chocolate chips and raspberries. Scoop into balls approximately 1½ inches in size and chill in the refrigerater for at least 2 hours before baking. (The cookie dough may also be stored for a couple of days prior to baking.)
- When ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Bake for 9-12 minutes, until edges are lightly brown. Take care not to overbake. The centers may still look a bit doughy when removed from the oven.
- Allow the cookies to cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Notes
To make the cookies a bit prettier, press a few additional chocolate chips and dried raspberries into the top of the cookies as they come out of the oven.
Nutrition
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 138mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 16IU | Vitamin C: 0.04mg | Calcium: 24mg | Iron: 1mg