Raspberry White Chocolate Stuffed Cookies Recipe
Ingredients
Scale
- 1 1/2 cupsall-purpose flour
- 1/2 teaspoonbaking soda
- 1/4 teaspoonsalt
- 1/2 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 1/2 cupbrown sugar, packed
- 1large egg
- 1 teaspoonvanilla extract
- 1 cupfresh raspberries
- 1 cupwhite chocolate chips
- 1/2 cupcream cheese, softened (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Whisk together flour, baking soda, and salt in a medium bowl.
- Cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, mixing well.
- Gradually mix dry ingredients into wet ingredients, avoiding overmixing.
- Fold in raspberries and white chocolate using a rubber spatula.
- Scoop about 2 tablespoons of dough, flatten, add cream cheese filling, and seal dough around it.
- Arrange on a baking sheet and bake for 12-15 minutes until edges are golden.
- Let cool before transferring to a wire rack.
Notes
Use fresh raspberries for the best texture; frozen may alter consistency.
Nutrition
- Calories: Approximately 200 per cookie
- Protein: 2 g