Description
Thick and chewy cookies filled with gooey white chocolate and sweet raspberries, perfect for a delightful treat.
Ingredients
Scale
For the Crust:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup white chocolate chunks (for stuffing)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together flour and baking soda.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla, beat well.
- Gradually add flour mixture, mixing until combined. Fold in white chocolate chips and raspberries gently.
- Take heaping tablespoons of dough, press a white chocolate chunk into the center, and shape into a ball, ensuring the chocolate is encased.
- Place cookies 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are golden. Cool on sheets for 5 minutes, then transfer to wire racks.
Notes
You can customize the seasonings to taste. For a stronger raspberry flavor, add 1 tablespoon of raspberry extract.