Today I’ll be showing you how to make these super simple but very tasty raspberry and white chocolate cookies. 
If you’re wanting something quick, sweet and easy – this is the recipe for you. You get the classic sweetness from the cookies on its own but with the welcome addition of white chocolate, it just adds a little creaminess to it. The raspberries add the perfect amount of tartness, which is ideal for these cookies – it makes for the perfect balance.
If you’re self isolating and want something sweet, these cookies are for you. If you make the cookie dough and don’t fancy baking them off straight away, scoop up the dough, flatten and round them off then place onto a greaseproof paper line baking tray and freeze them until you want to make them.
I know that with the current situation you may find it hard to get the ingredients but remember, where theres a will, theres a way. Like the brown sugar, I ra out and have been making my own DIY version, it works perfectly – have a quick search before giving up all hope on a recipe.
Anyway, let’s get started, shall we?
Ingredients:
75g Butter.
75g Granulated sugar.
75g Light brown sugar.
1 Egg.
1 tsp Vanilla extract.
175g Plain flour.
1/2 tsp Baking powder.
75g White chocolate (chips or a bar, roughly chopped).
50g Raspberries, frozen.
Additional raspberries and white chocolate for the decoration.
Methods:
Before you get started on the cookies, you’ll want to do some prep work. Start by weighing up all your ingredients, lining your baking tray with greaseproof paper and preheat your oven to 180˚c/350˚. Get any equipment you may need ready, such as a mixing bowl and spatula.
Into your mixing bowl, place your butter, granulated sugar and light brown sugar and beat on a medium-high speed until the mixture is lighter and fluffier in colour and consistency. This normally takes around 4-5 minutes – you’ll notice a difference.
Then you can give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.
Now you can go ahead and add in the egg and vanilla extract, then incorporate them into the mix over a medium-high speed until they have been fully incorporated. It doesn’t take long for them to work into the mixture, you will notice the consistency has changed and became looser, this is completely normal.
Give the bowl another good scraping down, just to work in any bits that haven’t been fully worked in .
Then you can go ahead and add in the dry ingredients, passing them through a sieve first, just to remove any lumps that may be in the dry mix.
Add in raspberries and white chocolate and give it all a good mix until a cookie dough has formed.
Once your cookie dough has formed, take your cookie scoop and scoop up two balls of dough and roll them into one. Place onto your lined baking tray, then place into the preheated oven and bae for 10-12 minutes (or until they have spread well and they’re golden brown around the edge).
Now they have baked, remove from the oven and top each of them with some more frozen raspberries and white chocolate pieces, then allow to cool fully.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.
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