Raspberry White Chocolate Cookies

Before diving into the preparation of Raspberry White Chocolate Bliss Cookies, it’s essential to understand the role each ingredient plays in creating this delightful treat. From the foundational elements to the star components that make these cookies shine, each ingredient contributes to the overall flavor and texture.

Indulge in the sweet and tart delight of Raspberry White Chocolate Bliss Cookies! This delicious recipe combines creamy white chocolate with fresh raspberries for a unique flavor experience. The cookies are soft, chewy, and perfect for any occasion, whether you’re celebrating or enjoying a quiet moment at home. Follow simple steps to create these mouthwatering treats, and enjoy the wonderful aroma of baking filling your kitchen. Perfect for sharing or savoring solo, these cookies are a must-try!

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Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups fresh raspberries (if frozen, thaw and drain well)

1 cup white chocolate chips

½ cup chopped pecans or walnuts (optional)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.

Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

Add Eggs and Vanilla: Add the eggs, one at a time, and continue to mix until well incorporated. Then, add the vanilla extract and mix until smooth.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in the Goodness: Gently fold in the fresh raspberries and white chocolate chips. If you’re using nuts, carefully fold them in as well. The batter will be soft and slightly chunky.

Scoop the Dough: Using a cookie scoop or tablespoons, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are light golden brown. The centers may look slightly underbaked, but they will continue to set as they cool.

Cool Down: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Enjoy: Once cooled, enjoy these delightful cookies with a glass of milk or your favorite beverage!

Prep Time: 20 minutes | Total Time: 32 minutes | Servings: 24 cookies