Raspberry and White Chocolate Chunk Cookies
- 25 mins
- Makes 30 cookies
Ingredients
- 225g (8oz) unsalted butter, softened
- 225g (8oz) caster sugar
- 170g tube Carnation Condensed Milk
- 350g (12oz) self-raising flour
- 150g (5½oz) white chocolate, chopped
- 175g punnet raspberries
Method
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- In a large bowl, cream the butter and sugar, until pale and then stir in the condensed milk. Sift in the flour and then work into a soft dough with your hands. Mix in the chocolate.
- Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and fold over the sides of the dough to encase the raspberries. Repeat with the remaining dough.
- Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft.
- Leave to cool slightly and set before transferring to a cooling rack.
The dough without the raspberries will keep in the fridge for 2-3 days or for about 1 month in the freezer – freeze in small slightly flattened chunks and bake as required!
Tips
Try these other combinations:
- Roasted hazelnuts and dark chocolate
- 3tbsp cocoa mixed into plain dough with white and dark chocolate chunks added at the end.
- Dried cranberries and macadamia nuts
- Ripple in some Carnation Caramel and add some chopped stem ginger
- Orange zest, raisins and cinnamon
A typical serving contains
-
Calories
- 170
- 9%
-
Sugars
- 14.4g
- 16%
-
Fats
- 8.4g
- 12%
-
Saturates
- 5.3g
- 26%
-
Salt
- 0.1g
- 2%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.