Raspberry and White Chocolate Chunk Cookies

Crispy on the outside and soft in the middle - these cookies won't last long! The sweet heavenly scent will fill your home as they bake!
Serves: 30
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    25 mins

    Cook time
    18 mins

Each serving typically contains

  • Energy 730kJ 174kcal 9%
  • Fat 8.4g 12%
  • Saturates 5.2g 26%
  • Sugars 14.5g 16%
  • Salt 0.14g 2%

of an adult's Reference Intake (RI)
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Enter your mobile number

Here's how easy it is...
  1. 1. Preheat the oven to 180◦C, (160◦C for fan ovens), Gas Mark 4.
  2. 2. In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the chocolate.
  3. 3. Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and squash the dough back into a rough ball. Repeat with the remaining dough.
  4. 4. 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.
  5. You can freeze the dough complete with raspberries and chocolate in small mounds ready for baking straight from frozen! Or keep the dough plain and refrigerate for a week or so.

Discussion Board

  • Chardonbleu
    January 20, 2015
    I made some for the office and they were so popular that that I was given some orders!
    I have used the basic recipe and have tried different flavours. You just can't go wrong. I had a batch of white and milk chocolate dough in the freezer, which disappeared... Eaten straight from the freezer by my daughter and her friends. Saved on the cooking
    I suppose...
  • sarahloiskeira
    August 22, 2014
    This is my favourite recipe of all time! Everybody loves them and there so quick to
  • Marden
    October 30, 2013
    I wanted to make some caramel pecan cookies and wondered if this would by using some of the caramel in others recipes? If so, how would I adjust the quantities

    Carnation says:
    Hi Becky, what a lovely twist on a favourite. We haven't tried it but it sounds delicious if you are feeling adventurous. I would recommend substituting 170g caramel for the condensed milk.
  • Vixuk
    October 07, 2013
    My 1ST batch of these cookies were great and were chewy. But when I decided to make more but with different ingredients and lessened the time (about 15 mins then adding minutes if required) they all came out soft but cooled down hard. How soft do they need to be when I take it out the oven? Cos when I 1st check on then my finger could just go through it with hardly any pressure.

    Carnation says:
    Hi Victoria, glad to hear you enjoyed this recipe. We love these cookies. The secret is to cook them until they just start to go golden brown. They will still be soft but the sugars will crisp up when they cool and the centre should stay soft.
  • Andi
    June 06, 2013
    I have made these several times now, for home and for work, but to save time I mixed the raspberries in with the dough, giving the cookies a swirled raspberry ripple effect. when mixing in you dont need as many raspberries.
  • milz
    March 31, 2013
    can you make this recipe with carnation condensed milk light? I've made these before with that and they grew very big but is this ok? Delicious recipe

    Carnation says:
    Hi Millie, good news yes you can! Our cookies do spread - you can make them spread less if you add a little tiny bit more flour - try an extra 25g for a stiffer dough. We like big cookies but its up to you how big you make them! Happy Baking!
  • Lottie
    February 16, 2013
    These are gorgeous! i used three quarters of the ingredients as didn't have enough flour, but still made plenty.i didn't have fresh raspberries, so used a handfull of dried cranberries that i had left and threw in some chopped glace cherries. They're really easy and quick too. i thought I'd overcooked some of my first batch I'd baked, but even they tasted nice, almost caramalized!
  • Ru
    December 28, 2012
    This makes the most delicious cookies I have ever tasted! However I found they were very soggy around the raspberries. I changed the raspberries next timefor a packet of raspberry flakes (like the ones for children's lunchboxes) and it worked perfectly!

    Carnation says:
    Hi Ruth, the raspberry flakes sound like a great alternative. We find some have their own preferences and twists to our recipes which is great.
  • juney
    September 29, 2012
    these are lovely and so easy to make just made some but used sultanas instead of raspberries delicious

    Carnation says:
    Mmm delicious June!
  • CreativeFunMum
    August 11, 2012
    Delicious Recipe ... I used dried cranberries instead and the result was just as yummy!!
  • Slambo
    July 02, 2012
    Absolutely delicious cookies and so easy to make, would thoroughly recommend.