A perfect raspberry white chocolate cookie that is perfectly soft in the middle. I rate these a 10 out of 10 and I bake a LOT of cookies!

Scale

3/4 cup buter, softened

1/2 cup of light brown sugar

1/2 cup white sugar

1/2 Tablespoon vanilla extract

1 egg

3/4 tsp baking soda

2 cup + 2 teaspoon flour

1/2 cup raspberries, roughly chopped

1/2 cup white chocolate chips

Cook Mode Prevent your screen from going dark

Preheat oven to 350 degrees.

In a medium bowl mix butter and both sugars until combined. Add the egg, vanilla and mix until combined.

Add the dry ingredients until combined. Do not overmix this.

Gently fold in the chopped raspberries. Do not overmix these and squish them.

Roll into cookie size balls, or use a cookie scoop and place on trays.

Bake 10-13 minutes- They need to be golden brown on the edges. The center will be soft.

Leave on the baking tray for 10 minutes until they are cool.

Prepare to eat more than one.