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Chewy white chocolate and raspberry cookies are easy, delicious, and always perfect. With a sweet but tangy flavour, they tick all of the boxes!
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White Chocolate and Raspberry Cookies

Chewy white chocolate and raspberry cookies are easy, delicious, and always perfect. With a sweet but tangy flavour, they tick all of the boxes!
Course Snacks, Sweets
Cuisine British
Keyword biscuit recipes, white chocolate
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 22 minutes
Servings 18 Cookies
Calories 268kcal
Author Donna

Ingredients

  • 150 g Margarine Carefully melted and left to cool slightly
  • 250 g Light Brown Soft Sugar
  • 1 Medium Egg
  • 2 Tablespoons Golden Syrup
  • 2 Teaspoons Vanilla Essence
  • 325 g Plain Flour
  • 1.5 Teaspoons Bicarbonate of Soda
  • 250 g White Chocolate Chips
  • 20 g Freeze Dried Raspberries

Instructions

  • Whisk the margarine and brown sugar in a large mixing bowl until smooth. This should only take seconds with melted margarine.
  • Whisk together the egg, vanilla, and syrup in another smaller bowl.
  • Add this egg mixture to the butter and sugar and whisk in.
  • Add the flour and bicarb and whisk well.
  • Tip in the white chocolate and raspberries and fold through until they are spread out evenly.
  • Place in the fridge for at least an hour.
  • Preheat the oven to 180 Degrees C (fan-assisted) and line two large baking trays with baking paper.
  • Use an ice cream scoop to scoop out six balls and place them evenly spaced out on a baking tray. Repeat on the other tray.
  • Bake for 10-12 minutes until golden brown.
  • Leave on the tray for a few minutes before carefully moving to a wire rack to cool completely.
  • If baking more than one batch, leave the tray and paper to cool completely before adding the next lot of dough. Keep the dough in the fridge between batches.

Notes

  • If using fresh or frozen raspberries, increase to 150g, and carefully fold through the dough.
  • If your cookies don’t spread as much as you’d like, press them carefully down with the back of a clean metal spoon when fresh out of the oven before they cool and set.
  • Using brown sugar means the dough is dark, and you can’t see the small raspberry pieces too well. If this is important to you, switch to half white granulated and half either caster or brown. You can also add more raspberry bits to the top of the dough just before baking or even just after baking if you are careful.
  • See the post above for more tips and advice.