This recipe is one I love to make again and again and again. The white chocolate and raspberry combination is just delightful. It is a combo loved by many, including me! I think you need to make this Raspberry and White Chocolate Cookies recipe as soon as possible!
These cookies are gooey in the middle and a little bit crispy on the outside. The white chocolate provides a sweetness whilst the raspberries provide a sharp, fruity element. Combined within a gooey cookie dough, these cookies are beaut.
As with all of my cookies, I would recommend buying metal dessert rounds to circle around the cookie when they are fresh out of the oven. This ensures that the cookie comes together evenly in circular shapes. If you don’t circle around the cookie whilst they are still hot, the cookies can spread too much, affecting their texture and appearance! Note: you should buy different sized rings dependent on how big you want your cookies. I like my cookies quite small, so I have smaller sized dessert rings. Of course, if you want MASSIVE cookies (I support this decision) you should buy bigger dessert rings.
In this recipe, I use fresh raspberries. However, you could use frozen or freeze-dried raspberries. This would still work and form a great flavour.
I hope you love these Raspberry and White Chocolate cookies as much as I do! Let me know how you get on with them in the comments section below.
To watch my content related to these cookies, click here.
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Raspberry White Chocolate Cookies
Ingredients
- 230 g Unsalted butter
- 300 g Flour plain, white, all-purpose
- 300 g Sugar caster, super-fine
- 2 Flax eggs (2 tablespoon ground flaxseed diluted in 4 tablespoon water)
- 1 tso Baking soda (bicarbonate of soda)
- 2 teaspoon Vanilla extract
- 150 g White chocolate chopped
- 100 g Raspberries fresh
Instructions
- Pre-heat your oven to 180°C/ 357F. Prep the baking tray with baking paper.
- To a large bowl, add the butter, sugar, vanilla + flax egg. Mix together using a hand mixer on medium speed. In a separate bowl, sieve and combine the flour + soda. Place the dry ingredients into the butter mixture and use the hand mixer on low speed to combine. Add ¾ of the chocolate and combine with a spoon. Break the raspberries up a little bit and place into the bowl. Gently fold them into the mixture.
- Using a spoon, create around 20 small cookies. You can choose to make less cookies at a larger size if you wish! Place some of the cookie dough balls onto a large baking tray. Do not flatten them and do not overcrowd them- I would say around 4 per baking tray. This means you will need to do several batches in the oven.
- Bake for 8-10 minutes, until they are still light coloured on the inside but golden and crispy on the outside. Make sure you keep an eye on them and take them out when they are ready!
- When removed from the oven, use the dessert ring to circle around the cookie, ensuring it becomes a circular shape. Whilst they are still hot, add the rest of the choc and some raspberries on top to make the cookies look pretty. Enjoy!
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