White Chocolate Raspberry Cookies Perfect for Everyone

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup white chocolate chips
• 1 cup fresh raspberries (or frozen, thawed and drained)
• 1 zest of 1 lemon

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes.
3. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Gently fold in the white chocolate chips, fresh raspberries, and lemon zest, being careful not to crush the raspberries.
6. Use a cookie scoop or tablespoon to drop cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers might look slightly underbaked – that's okay, they'll firm up as they cool!
8. Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes, before transferring them to wire racks to cool completely.