Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- In another bowl, combine flour, baking soda, and salt; gradually add to the butter mixture.
- Fold in raspberries gently.
- Drop by rounded tablespoon onto ungreased cookie sheets.
- Bake for 10-12 minutes or until edges are golden. Let cool.
Notes
- For best results, use fresh raspberries.
- Cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg