Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- In a bowl, cream together butter and sugar until fluffy.
- Add egg and vanilla, mix well.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture.
- Gently fold in fresh raspberries.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 10-12 minutes until edges are golden.
Notes
- Chill dough for 30 minutes for best chewy texture.
- Use fresh raspberries for authentic flavor, or frozen if fresh are unavailable.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg