I don’t like raspberries. At all. I can’t eat them on their own; they are just so tart, they make me do the lemon face. I don’t even like them with yoghurt. But, I do love them in sweet things like these gorgeous White Chocolate and Raspberry Cookies.
When I made my White Chocolate and Raspberry Brownies, I used frozen raspberries, and they were amazing. The raspberry juice bled out into the chocolate to create the most wonderful flavour. I ended up buying tons of frozen raspberries to make other things like cupcakes and White Chocolate and Raspberry Cookies.
White Chocolate and Raspberries are such a fantastic combination. White chocolate is so sweet and creamy it perfectly complements the tart raspberries, so there’s not a lemon face in sight. The juice from the fruit gives the cookie dough a fantastic flavour, and these White Chocolate and Raspberry Cookies are colourful and yummy. Definitely a great change from a plainer chocolate cookie.
I’m loving frozen berries that much I’ve got some blueberries too this week, so I’m looking forward to seeing what I can create with those.
My White Chocolate and Raspberry Cookies Recipe
White Chocolate and Raspberry Cookies
- 125 g Melted butter
- 150 g Soft light brown sugar
- 50 g Caster sugar
- 2 Tbsp maple syrup
- 2 Tsp Vanilla extract
- 1 Egg
- 300 g Plain flour
- 0.5 Tsp Baking powder
- Pinch salt
- 50 g White Choc chips
- 50 g Raspberries
- Preheat the oven to 180 degrees and lightly grease a baking tray.
- Cream together the butter and sugars until light and fluffy.
- Add the egg, syrup and vanilla extract and mix until smooth.
- Add the white chocolate chips and stir in.
- Sift in the flour, baking powder and salt.
- Stir until it comes together in a dough, kneading with your hands if required.
- Separate into balls just smaller than a golf ball.
- Place on a baking tray, leaving plenty of room for spread. I do six per tray.
- Gently press down with your fingers until round and about 1/2cm thick.
- Use your finger to press a small indentation in the dough, place a bit of raspberry in.
- Bake in the oven for 10-12 minutes.
- Leave on the tray to cool for 2 minutes before removing and placing on a wire rack to cool completely.