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White Chocolate Raspberry Cookies

The flavour combination in these white chocolate raspberry cookies is perfect. In general, I’m not a fan of white chocolate but I adore it with tart ingredients. This recipe uses fresh raspberries resulting in pools of intense raspberry flavour inside the cookies. They're really the perfect cookie!
4.23 from 9 votes
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Course: cookies, Dessert, Tea Time
Keyword: cookies, raspberries, raspberry, white chocolate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 14 cookies
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 150 g unsalted butter at room temperature
  • 160 g brown sugar
  • 1 egg
  • 1 tsp vanilla extract or essence
  • 220 g all-purpose flour
  • 1 tsp salt
  • tsp baking powder
  • 50 g white chocolate chips plus more to finish
  • 100 g fresh raspberries not frozen

Instructions

  • Use a whisk to cream the butter and sugar until it's very soft and creamy.
  • Add the egg and vanilla and whisk again.
  • Add the flour, baking powder, salt, and mix using a spatula.
  • Add the chocolate and mix them in as well.
  • Finally, add the raspberries and fold them in carefully, you want to do it about 5-6 times. They will break apart a bit, it's normal. We just want to avoid having a completely pink dough.
  • Form balls of dough using a large cookie scoop or rolling about 3 tbsp of dough into a ball.
  • Place them on a baking tray lined with baking paper. Repeat with all the cookies, leaving space between them because they expand a bit in the oven.
  • Bake the cookies in a preheated oven at 180°C/350°F for 12-15 minutes or until they're just golden on the rim, to keep them soft.
  • As soon as they come out of the oven, you can surround them with a round cookie cutter and roll them inside it to even out the edges. You have to do this as soon as they come out of the oven.
  • Right afterwards, place extra chocolate chips on top and push them in slightly.
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