Description
Delight in these Raspberry White Chocolate Cookies, a perfect blend of sweet white chocolate and tart fresh raspberries baked into soft, chewy cookies. Made with gluten-free flour, these treats offer a delicious twist on a classic cookie, ideal for dessert or a special snack.
Ingredients
Cookie Dough
- ½ cup butter (room temperature)
- ¼ cup white sugar
- ¾ cup light brown sugar (tightly packed)
- 1 tsp vanilla extract
- 1 egg
- 2 cups gluten free 1 to 1 flour (or all-purpose flour)
- Pinch sea salt
- 1 tsp baking soda
Mix-ins
- ½ cup white chocolate chips
- ¼ cup chopped raspberries
Instructions
- Cream Butter and Sugars: In a stand mixer or mixing bowl, add the butter, white sugar, and brown sugar. Cream together until the mixture is smooth and well combined.
- Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is uniform and creamy.
- Mix Dry Ingredients: Add the gluten-free flour, sea salt, and baking soda to the wet mixture and stir until a thick dough forms.
- Fold in White Chocolate Chips: Gently incorporate the white chocolate chips evenly throughout the dough.
- Gently Fold in Raspberries: Carefully fold in chopped raspberries to avoid breaking them and distributing them evenly.
- Chill Dough: Place the bowl of dough in the refrigerator for at least 30 minutes or up to overnight to firm up.
- Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C) and line a baking pan with parchment paper.
- Form Cookie Balls: Using an ice cream scoop, portion out approximately 1-inch balls of dough onto the prepared baking pan, spacing them evenly.
- Bake: Bake the cookies for 10 to 12 minutes or until the centers are just set and the edges are lightly golden.
- Cool on Pan: Remove the pan from the oven and allow the cookies to cool on the pan for 5 minutes to firm up.
- Transfer to Cooling Rack: Carefully transfer the cookies to a wire rack to finish cooling completely before serving.
Notes
- For best results, chill the dough overnight to enhance flavor and maintain cookie shape while baking.
- Use fresh raspberries chopped gently to prevent juices from overly wetting the dough.
- If you use regular all-purpose flour instead of gluten-free flour, the cookies will have a slightly different texture but still taste delicious.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If you prefer a softer cookie, reduce baking time slightly and monitor closely towards the end.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
