Gooey Raspberry White Chocolate Cookies
Scoop out about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, spacing them about 2 inches apart.
If desired, press a few extra white chocolate chips into the tops of the cookie dough balls for garnish.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft and gooey.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve:
Enjoy your Gooey Raspberry White Chocolate Cookies!
