White chocolate and rasberry jelly cookies

This one comes close, I found a bar of milkway and raspberry jelly pieces from my local B&M stores imported from Australia its so so good.

Ingredients

• 50g Caster Sugar
• 150g Brown sugar
• 1 x Egg
• 100g Butter
• 320g Plain flour
• 2tsps Baking powder
• 1/4 tsps Bicarbinated soda
• 200g Milky Bar with raspberry jelly
• 100g White chocolate chips

Equiptment

• Baking tray
• Mixing bowl
• Spoon 
• Baking paper or chosen method of lining your tray

• White chocolate bunnies 
• Milky bar with raspberry peices
• Extra White chocolate chips

To Serve

On its own or why not try out one of the following:

1 warm cookie (out of the oven or warmed in the microwave for around 30/45 seconds then add a scoop of vanilla ice cream, and any extra elements of your choosing, such as:

• Crushed nuts
• Fresh or dried raspberries
• Drizzle sauce

Steps

1. Beat the room temperature butter, with both sugars until light and fluffy.
2. Add the beaten eggs and mix until combined
3. Add the flour and baking powder and bicarbinated soda.
4. Mix again. The add the chocolate chips (and milky bar with raspberry peices or desired chocolate), the dough may become thick and floury looking, thats fine, keep mixing.
5. Once combined seperate into balls around about 90g each but you can split it into whatever you like. This mix you should get around 9 large or 12 small cookies. 
6. You dont need to freeze them but I do leave them on a tray to chill in the fridge while I warm my oven through.
7. Bake at 170c for around 12 minutes (depending on your oven, please adjust to suit) They will spread so leave space between cookies to accomadate that.
8. After they come out the oven, top with additional chocolate to decorate. 
9. Leave in the freezer for around 5 minutes or so(when adding white chocolate on top)  to reduce the melting speed of the white chocolate, then in the fridge to chill before removing them from the tray.