Description

These Raspberry White Chocolate Cookie Bars are a delightful combination of tart raspberries and creamy white chocolate, all nestled in a chewy cookie base. Perfect for sharing at gatherings or enjoying as a special treat, they are easy to make and absolutely irresistible!

Ingredients

Scale

1 cup Unsalted Butter, softened
1 cup Granulated Sugar
1 cup Light Brown Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
2 1/2 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups White Chocolate Chips or Chunks
1 1/2 cups Fresh or Frozen Raspberries

Instructions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using a stand mixer or electric hand mixer on medium speed for 2-3 minutes until light and fluffy.
Add the large eggs one at a time, beating well after each addition, then stir in the vanilla extract until smooth.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in the large mixing bowl, mixing on low speed just until combined.
Gently fold in the white chocolate chips or chunks using a rubber spatula.
Fold in the fresh or frozen raspberries, being careful not to crush them too much.
Transfer the cookie dough to the prepared baking pan and press it evenly into the bottom.
Bake for 25-30 minutes until the edges are lightly golden brown and the center is set but still slightly soft.
Remove from the oven and let cool completely on a wire rack for 1-2 hours before slicing.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 20 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg

Keywords: Ensure all ingredients are at room temperature for best results. Don't overmix the dough to maintain a chewy texture. If using frozen raspberries, toss them with a tablespoon of flour before adding to prevent color bleeding.