Raspberry White Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 cups fresh raspberries
• 1 cup white chocolate chips

Instructions

Preheat and Prep

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Make Dough

Whisk together flour, baking soda, and salt. Set aside. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Beat in eggs one at a time.

Add Dry Ingredients and Mix-ins

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in raspberries and white chocolate chips.

Scoop and Bake

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie. Bake for 12-14 minutes or until lightly golden brown on the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy!

Store cookies in an airtight container at room temperature for up to 3 days.