Raspberry and White Chocolate Chunk Cookies
Raspberry and White Chocolate Chunk Cookies

Raspberry and White Chocolate Chunk Cookies

PREP: 25 mins
Cook: 18 mins
Quite Easy
Serves: 30

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!

Raspberry and White Chocolate Chunk Cookies
Delicious! - Easy to make and even easier to eat! The cookies were creamy and sweet and the raspberries gave them a hit of...
MummaT

Unsalted butter, softened

225g

Caster sugar

225g

Self-raising flour

350g

White chocolate, chopped

150g

Raspberries

175g

Step 1 of 4

Preheat the oven to 180◦C, (160◦C for fan ovens), Gas Mark 4.

Step 2 of 4

In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the chocolate.

Step 3 of 4

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.

Step 4 of 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.

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.

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