Raspberry White Chocolate Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips
• 1 cup fresh raspberries, gently washed and dried

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter with both sugars until creamy and smooth, about 2 minutes on medium speed.
4. Add the egg and vanilla extract to the butter mixture. Beat until well combined.
5. Gradually incorporate the dry ingredients into the wet mixture. Mix on low speed until just combined.
6. Gently fold in the white chocolate chips and fresh raspberries.
7. Using a cookie scoop or tablespoon, place dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.
9. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.