These white chocolate raspberry cookies have a crunchy edge, soft gooey center, and just right the amount of chew. And it certainly doesn’t hurt that they’re filled with pools of chocolate and juicy raspberries.
INGREDIENTS
3/4 cup unsalted butter, melted
1 cup brown sugar
1/4 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
2 tbsp maple syrup
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate, roughly chopped
1/2 cup frozen raspberries
TO MAKE
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, maple syrup and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Add the dry ingredients to the wet, mix until just combined and no streaks of flour remain. Fold in the chocolate. Do not over mix.
Last, fold in the frozen raspberries. Mix until evenly distributed.
Use a 1 ounce cookie scoop to scoop out rounded dough balls. The dough may get a little wet as the raspberries start to thaw out so I like to do this quickly!
Place the cookies 2 inches apart on your prepared cookie sheet and bake for 11 minutes or until the edges are golden brown and the centers have puffed up and are slightly underdone.
Allow to cool before eating!
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