Description
Delicious heart-shaped cookies made with white chocolate and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and raspberries gently.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh raspberries.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg