White Chocolate Raspberry Cookies (Gluten-Free)

White Chocolate Raspberry Cookies (Gluten-Free)

Indulge with white chocolate raspberry cookies – tender and buttery, these delectable treats are generously studded with creamy white chocolate chips and bursts of fresh raspberries. Satisfy your sweet tooth with the best white chocolate raspberry cookies! (This recipe is gluten-free.)

5 from 3 votes

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Course: Dessert

Cuisine: Gluten-Free

Prep Time: 10

Cook Time: 12

Chilling Time + Cooling Time: 1 7

Total Time: 1 29

Servings: cookies

Calories: 192kcal

Author: Capri Lilly

Ingredients

1/2 cup melted butter
1 egg
3/4 cup brown sugar
1/2 cup white sugar
2 cups gluten-free flour
1 tsp salt
1 tsp baking soda
1/2 tbsp vanilla extract
1/2 cup fresh raspberries
1/2 cup white chocolate chips

Instructions

Cream Butter and Sugar:

In a large bowl, whisk together the softened butter, vanilla extract, eggs, brown sugar, and white sugar. Mix until combined.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Fold in White Chocolate and Raspberries:

Gently fold in the white chocolate chips and chopped raspberries into the cookie dough.

Rest the Dough:

Place the dough into the freezer for 1 hour, or in the fridge overnight.

Scoop Dough:

When ready to bake, Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, leaving space between each.

Bake:

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may still seem soft but will firm up as they cool.

Cool:

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

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