White Chocolate Raspberry Cookies

• servings: 18 servings
• active time: 15 minutes
• total time: 1 hour 26 minutes

Ingredients

1 1/2 sticks (6 ounces) butter, softened

1/2 cup (110 grams) brown sugar

1/4 cup (50 grams) granulated sugar

1 large egg

1 1/2 teaspoons vanilla

1 1/2 cups (195 grams) all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup white chocolate chips, plus extra

1/2 cup fresh raspberries, plus extra

Directions

In a large mixing bowl, add the softened butter, brown sugar and granulated sugar. Beat the butter and sugars together with an electric hand mixer on HIGH speed, about 2-3 minutes, until pale in color and fluffy.

Add the egg and vanilla, and beat until combined.

Sprinkle the flour, salt, baking soda, and baking powder evenly over the bowl. Beat the dry ingredients into the wet ingredients.

Add the white chocolate and raspberries, and fold in by hand. You want to smash some of the raspberries, but not all of them.

Important: Refrigerate the dough for one hour.

Preheat the oven to 350.

Scoop out heaping tablespoon-sized dough balls, and space them evenly on a parchment paper (or silicone-mat) lined baking sheet.

Press extra white chocolate chips and one raspberry piece on the top of each cookie.

Bake for 11-13 minutes, until the edges are starting to turn golden brown. Don’t under-bake these, because the juice from the raspberries will make them too soft.

When the cookies come out of the oven, press a few more pieces of white chocolate on top. Shape them into pretty round circles with a cookie cutter or a spatula while they’re still warm on the sheet. Move to a cooling rack to cool completely, and serve.

Nutrition

• Serving Size: 1
• Calories: 71
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 11 mg
• Sodium: 86 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 2 g