Prep: 20 min. | Bake: 14 mins
These white chocolate and raspberry cookies are a delightful blend of creamy sweetness and fruity tang. Soft and chewy with a slight crisp on the edges, each cookie is studded with chunks of smooth white chocolate that melt into the dough, balancing perfectly with the tart bursts of juicy raspberry. The flavors meld beautifully, creating a treat that’s rich, vibrant, and indulgent, perfect for satisfying any sweet craving.
- 3/4 cup caster sugar (135g)
- 3/4 cup light brown sugar (135g)
- 190g cold butter chopped
- 2 cups white chocolate (300g)
- 1 cup frozen raspberries
- 2 1/2 cups all-purpose flour (415g)
- 2 tsps baking powder
- 1 tsp salt
- 2 eggs
Step 1:
Preheat the oven to 180°C
Step 2:
In a medium bowl add your sugar and butter and mix until medium size nuggets form.
Step 3:
Add in your raspberries and white chocolate. (Keep a few to the side so you can top off your cookies before baking)
Step 4:
Add in your flour, baking powder and salt and mix until just combined. (do not over mix)
Step 5:
Roll your cookie balls and top with raspberries and some white chocolate chips.
Step 6:
Bake for 14 mins and allow to cool so they firm up
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Bake and enjoy!