Raspberry and White Chocolate Chip Cookies

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

Servings:

12-15 cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the dry ingredients (flour mixture) until just combined.
6. Fold in the fresh raspberries and white chocolate chips.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 10-12 minutes or until lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes:

• Make sure to not overmix the dough, as this can lead to tough cookies.
• If using frozen raspberries, thaw and pat dry with paper towels before adding to the dough.
• You can adjust the amount of white chocolate chips to your liking.