Soft, buttery raspberry white chocolate cookies with a natural pink hue and sweet-tart flavor.

1 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

3/4 cup white chocolate chips

1/2 cup crushed freeze-dried raspberries

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.

2. Beat butter and sugars until fluffy.

3. Add egg and vanilla; mix well.

4. Whisk flour, baking soda, and salt in another bowl.

5. Combine wet and dry mixtures until soft dough forms.

6. Fold in white chocolate chips and crushed raspberries.

7. Scoop dough balls onto baking sheet.

8. Bake 9–11 minutes until edges are set and centers soft.

9. Cool 5 minutes before transferring to rack.

Use freeze-dried raspberries for best color and texture.

Add lemon zest for brightness or ruby chocolate for a gourmet twist.