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White Chocolate Lemon Raspberry Cookies

Soft and chewy cookies with bursts of tart raspberries and sweet white chocolate, infused with bright lemon flavor.

Ingredients

Scale

For the Crust:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries, halved

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and both sugars until light and fluffy. Add egg, vanilla, and lemon zest; mix well.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Gently fold in white chocolate chips and raspberries.
  6. Drop tablespoon-sized dough portions onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10-12 minutes or until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally