White Chocolate Raspberry Cookies
White Chocolate Raspberry Cookies are super soft cookies that combine the creamy sweetness of white chocolate with tangy raspberries in every dreamy bite. It's almost like raspberries and cream dessert in cookie form!
Servings: 20 cookies
Calories: 187kcal
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 ounces cream cheese, room temperature
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (31 g) confectioners' sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup (126 g) white chocolate chips
- 1 ¼ cups (312.5 g) frozen raspberries, divided
Instructions
- Preheat oven to 350°F. Line three baking sheets with parchment paper. Set aside.
- To the bowl of a stand mixer with a paddle attachment, add butter, cream cheese, brown sugar, and confectioners' sugar. Beat on high for 2-3 minutes, or until ingredients are fully combined. Scrape down the sides of the bowl as needed.
- With the mixer on low, add the egg and vanilla. Mix for about 1 minute.
- Add the flour, cornstarch, baking soda, and salt. Mix on low for about 1 minute, or until ingredients are fully incorporated. Add the white chocolate chips.
- Mix in the raspberries, reserving about ¼ cup for the tops of the cookies. Work quickly to prevent excessive thawing.
- Using a 3-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
- If needed, crumble the reserved frozen raspberries, evenly sprinkling over the tops of each cookie. Using your hand, slightly flatten each cookie.
- Bake for 12-13 minutes, or until they are just slightly brown on the edges.
- Allow cookies to cool for 5-10 minutes before carefully moving to a cooling rack.
Nutrition
Serving: 1cookie | Calories: 187kcal