Description
These delightful Raspberry Cookies are a perfect blend of sweet and tart flavors. With the crunch of freeze-dried raspberries and the creaminess of white chocolate, these cookies will be a hit at any gathering or as a special treat for yourself.
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-Ins:
- 1/2 cup freeze-dried raspberries (crushed slightly)
- 3/4 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, stirring until combined.
- Add Mix-Ins: Gently fold in the crushed freeze-dried raspberries and white chocolate chips.
- Bake: Scoop dough onto the baking sheet and bake for 10 to 12 minutes until lightly golden.
- Cool and Serve: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- You can substitute white chocolate chips with dark chocolate for a richer flavor.
- Avoid using fresh raspberries as they add too much moisture.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
