Raspberry White Chocolate Magic Cookies
These cookies are somehow soft, gooey, and crisp all at once—basically, cookie magic!
Servings: 18 cookies
Calories: 197kcal
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate squares, chopped
- 1/2-3/4 cup fresh or frozen raspberries
- 3-4 tablespoons sweetened condensed milk (optional)
- flaky sea salt, for sprinkling
Instructions
- 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.2. Add 1 stick of butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Mix in the remaining stick of butter until melted. 3. To the butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Mix in the chopped white chocolate. Add the raspberries and a drizzle (2 tablespoons) condensed milk. Mix until lightly combined. You should see streaks of condensed milk and chunks of raspberries.4. Roll the dough into tablespoon-sized balls and place 2 inches apart on the prepared baking sheet. The dough may be a little wet from the berries. Gently flatten the dough down. If desires, drizzle wir more sweet milk. Bake 8 minutes. Remove from the oven, rotate, and bake for an additional 3 minutes, or until the edges begin to set.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommend) or cool and store in an airtight container for up to 4 days.
Nutrition
Calories: 197kcal
