White chocolate raspberry Cookies
These White chocolate and Raspberry Cookies are thick and scrumptious, they are thick with fresh raspberry flavour and sweet white chocolate chips.
Servings: 24
Calories: 375kcal
Ingredients
- 115 g unsalted softened butter 1/2 cup
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1⅓ cup all purpose flour
- ½ tsp baking soda bicarb soda
- 2 tsp corn starch corn flour
- ¼ tsp salt
- 3/4 cup white chocolate chips some extra for topping the cookies
- 3/4 cup frozen raspberries remove from the freezer and add in just before you need them, use the crushed bits for smaller more even pieces
Instructions
- Preheat oven to 180c/350F, 10-15 minutes before they're ready to bake.
- Line 2 flat cookie sheets/trays with parchment/baking paper.
- Place butter, brown sugar and white sugar into the bowl of the mixer or bowl for hand mixer and beat until light and creamy.
- Add in egg and vanilla and beat till combined.
- Add in flour, bicarb soda, salt and corn starch/flour and beat until mixed through.
- Place the white chocolate chips into the dough and mix through with a spatula or spoon until the chocolate is dispersed throughout the dough.
- Remove the frozen raspberries from the freezer and add in. Gently mix again to get the raspberries mixed through the dough.
- Take 1 tablespoon of mixture and roll into balls. Alternatively, use a 1 tablespoon cookie scoop.
- Place onto prepared cookie sheets leaving about 1 inch between each cookie to allow for spreading. I fitted 12 on each tray. Place the reserved white chocolate chips on the top of cookies if using.
- Place in the oven for 9-11 minutes.
- Cookies are ready when the edges are starting to turn golden in colour and the centres are still soft. The cookies will continue to cook and set on the tray after baking so it's best to take them out before they are baked through.
- Cool down completely before serving.
Notes
Use frozen raspberries straight from the freezer.
Be careful not to over bake the cookies, they should still be fairly soft in the centre as they will continue to cook and set while cooling.
Store in an airtight container for 5-7 days.
Freeze balls in an airtight container or ziplock bag for up to 3 months, bake for 1-2 minutes longer since they're frozen.
Nutrition
Calories: 375kcal