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 are sweet, juicy, crunchy and creamy, they've got it all!
- 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.
I use frozen raspberries and break them into smaller pieces while they are still frozen, it's much easier to do that breaking a soft juicy berry. Adjust your oven time for a softer or crunchier cookie.
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