White Chocolate Raspberry Cookies
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.44 out of 5 stars
(23)
Ingredients
30 servings
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup unsalted butter, (at cool room temperature)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon almond extract, (optional)
- 1 cup white chocolate chips
- 1 cup freeze dried raspberries
- Flaky sea salt, (for sprinkling on cookies)
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Preparation
Step 1
Preheat oven to 350 degrees F.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3
In the bowl of a stand mixer, beat together the butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
Step 4
Add the eggs, vanilla, and almond extract, if using. Mix until combined.
Step 5
With the mixer off, add all the dry ingredients. Mix on low until just combined, don’t over mix.
Step 6
Stir in the white chocolate chips and raspberries.
Step 7
Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat. Make sure you leave about 2-inches in between each cookie dough ball.
Step 8
Bake for 10-12 minutes or until set around the edges but still soft in the center. Remove from the oven and sprinkle with sea salt. You can gently press a few extra white chocolate chips and freeze dried raspberry pieces on top of the cookies to make the extra pretty.
Step 9
Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Step 10
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