These white chocolate raspberry cookies look amazing and taste just as good! They’re soft and crumbly and can be made using just one bowl, so they’re quick and a lot of fun to whip up. The sweetness of the white chocolate is offset by the fresh and just so slightly tart taste of the raspberries, creating a classic and winning flavour combination that makes for some very moreish cookies!
How To Make Them
Aerating the Butter And Sugar
To get the best results for these cookies you will need an electric mixer. This is to ensure we get adequate creaming of the butter and sugar together. This creates aeration in the batter which results in a lighter and chewier cookie. You can still use a hand whisk to make these too, but you’ll need a fair bit of elbow grease, and your cookies will probably end up denser (but will still taste okay!).
There’s no need to melt or soften the butter before we beat it with the sugar. In fact, colder butter is easier to aerate and will give better results. Using a refrigerated egg will also keep the temperature down to prevent the butter melting too much before baking, again helping to ensure a nice cookie texture.
Should I Use Fresh or Frozen Raspberries?
You can use either fresh or frozen raspberries for this recipe. There’s no need to defrost the raspberries before adding to the batter, but the more you do the more you’ll get that pink streaking through the batter- which may or may not be the effect you’re looking for. I left my berries out for a little bit here and so you can see how much they broke down when I mixed them in- I kind of like the amount of colour they give to the cookies though!
How to Store Them
Serve these cookies fresh on the day of baking for best results. The raspberries introduce a lot of moisture to the cookies which shortens their shelf life. I’d store these in an airtight box at room temperature for a maximum of 2 days, possibly 3 days if you keep them in the fridge. The cookies will become softer with time as a result of all that extra moisture from the berries.
If you’re looking for other baking recipes with raspberries, be sure to check out our recipe for Raspberry Ricotta Cake!
If you try this recipe, please let us know how you went in the comments below!
- 1/2 cup (125g) unsalted butter
- 1/2 cup (80g) lightly packed brown sugar
- 1 egg, ideally cold from the fridge
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/4 cups (160g) plain flour
- 1 tsp baking powder
- 3/4 cup (140g) white chocolate chips
- 1 cup (100g) fresh or frozen raspberries
- Preheat your oven to 170°C / 375°F (150°C Fan) and line two baking trays with baking/parchment paper.
- In a large mixing bowl, ideally using an electric mixer, whisk butter and brown sugar together until light and creamy, approx. 5 minutes. Do not be tempted to pre-melt the butter to make whisking easier- it needs to be firm to be able to beat in adequate amounts of air (this is much easier with an electric mixer).
- Add the egg, vanilla and salt and continue to whisk until incorporated.
- Using a spatula or wooden spoon, mix in flour and baking powder. Once combined, gently fold in the white chocolate chips and raspberries.
- Shape about 2 tablespoons worth of batter into balls and place them onto the prepared trays about 3cm apart. Press each down slightly with your hands or a fork to flatten.
- Bake the cookies in the oven for 15-18 minutes, or until lightly golden but still soft. The cookies will continue to firm as they cool.
- Leave to cool for 5 minutes on the tray before transferring to a cooling rack. Serve either warm or at room temperature.
Nutrition Information:Yield: 20 Serving Size: 1 cookie
Amount Per Serving: Calories: 133Total Fat: 7.7gSaturated Fat: 4.7gCholesterol: 23mgSodium: 47mgCarbohydrates: 14.9gFiber: 0.6gSugar: 8.3gProtein: 1.6g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients