Raspberry and White Chocolate Chunk Cookies
Raspberry and White Chocolate Chunk Cookies

Raspberry and White Chocolate Chunk Cookies

PREP: 25 mins
Cook: 18 mins
Quite Easy
Serves: 30

Crispy on the outside and soft in the middle - these cookies won't last long! The sweet heavenly scent will fill your home as they bake!

Raspberry and White Chocolate Chunk Cookies
Fantastic Recipe - best cookies I have ever made! The recipe was easy to follow and will be doing this again!
Cuttableorb

Unsalted butter, softened

225g

Caster sugar

225g

Self-raising flour

350g

White chocolate, chopped

150g

Raspberries

175g

Step 1 of 4

Preheat the oven to 180◦C, (160◦C for fan ovens), Gas Mark 4.

Step 2 of 4

In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the chocolate.

Step 3 of 4

Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and squash the dough back into a rough ball. Repeat with the remaining dough.

Step 4 of 4

Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly and set before transferring to a cooling rack.

You can freeze the dough complete with raspberries and chocolate in small mounds ready for baking straight from frozen! Or keep the dough plain and refrigerate for a week or so.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

Share this page
Raspberry and White Chocolate Chunk Cookies is rated 4.6 out of 5 by 14.
  • y_2020, m_6, d_26, h_15
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.9
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_14
  • loc_en_GB, sid_RASPBERRYWHITECHOCOLATECOOKIES, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_carnation-uk
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getAggregateRating, 227.68ms
  • REVIEWS, PRODUCT
Rated 5 out of 5 by from Yummy These cookies are easy to make and taste great. Only problem is I have to keep eating them as I have convinced myself they won't keep!!
Date published: 2020-06-09
Rated 5 out of 5 by from Fantastic Recipe - best cookies I have ever made I found this recipe when looking for a white chocolate and raspberry mix and was amazed to see carnation milk being used. Have it a go and absolutely love the cookies. The recipe was easy to follow and will be doing this again!
Date published: 2020-05-24
Rated 5 out of 5 by from Soft easy cookies Made this recipe for my family they were very easy to prepare and I used brown sugar instead of caster so altered the recipe slightly. No raspberries so just put white chocolate chunks in. The whole family enjoyed these. Says 30 servings but we probably made 20 medium sized cookies with this dough. Remember to start off with small balls of dough as they expand a lot! Great that you can freeze any left over dough. Recommend this to any
Date published: 2019-05-22
Rated 5 out of 5 by from Delicious cookies! First time I have baked cookies with carnation milk and was skeptical. They were wonderful and everyone loved them!
Date published: 2019-03-30
Rated 5 out of 5 by from Delicious! Easy to make and even easier to eat! The cookies were creamy and sweet and the raspberries gave them a hit of sharpness.
Date published: 2019-03-27
Rated 5 out of 5 by from They were a hit! My boyfriend and family loved them. I found the raspberry a little bitter so the second time I made them I made them without but still yummy!!!
Date published: 2019-02-28
Rated 5 out of 5 by from DELICIOUS These are absolutely DELICIOUS and I love them so much excellent Christmas gift
Date published: 2018-12-09
Rated 4 out of 5 by from My go-to cookie recipe! This is a great recipe and the one I get the most requests for at work. I vary the recipe a little by chopping the raspberries up and putting four or five smaller pieces on the top of the slightly-flattened dough disks (making them look like uncooked mini pizzas!). My only problem with the recipe (hence the four stars) is that they become very brittle after only a couple of hours. Tried varying the cooking time/heat but I suspect the combination of butter, raspberries, chocolate and condensed milk will always make the mixture very prone to spreading and brittleness. Any suggestions?
Date published: 2018-11-26
  • y_2020, m_6, d_26, h_15
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.9
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_14
  • loc_en_GB, sid_RASPBERRYWHITECHOCOLATECOOKIES, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_carnation-uk
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 39.46ms
  • REVIEWS, PRODUCT