White chocolate and rasberry cookies

White chocolate and rasberry cookies

The OMG of cookies, chewy,  soft on the inside and crunchy  on the outside!

I don't think you can beat a white chocolate and fresh  raspberry (or dried raspberry) combination This one comes close, I found a bar of milky way and  raspberry jelly pieces from my local B&M stores  imported from Australia its so so good.


Ingredients
    • 50g Caster Sugar
    • 150g Brown Sugar
    • 100g Butter
    • 1 x Egg
    • 320g Plain Flour
    • 1/4 Tsp bicarbonate Soda
    • 1 Tsp Baking Powder
    • 100g White Chocolate Chips
    • 200g Bar of Milky way with Raspberry pieces (Or your own choice, white Marvelous creates may give a similar outcome.
    • Malteser buns not essential)
Equipment
    • Tray x 2
    • Mixing bowl
    • Spoon / Fork
To Decorate
    • Chocolate Chips
    • Mini eggs
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 bicarbonate soda. 

  4. Mix again. Then add the chocolate chips  and white chocolate bar, the dough may become thick and floury looking,  that's fine, keep mixing.

  5. Once combined separate 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. You don't need to freeze them but I do leave them on a tray  to chill in the fridge while I warm my oven through.

  6. Bake at 170c fan assisted for around 12 minutes  (depending on your oven, please adjust to suit)  They will spread so leave space between cookies to  accommodate that.

  7. After they come out the oven, top with additional chocolate to decorate, Malteser bunnies go perfect.

**Something to note you may have to push the chocolate  and the chocolate chips you put on top into the top of  the cookie, that's fine, this is how you will get the perfect

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