Delightfully scrumptious and with a touch of summer nostalgia, these White Chocolate and Raspberry Cookies are divine - we just had to share the recipe with all of you!
White Chocolate and Raspberry Cookies
White Chocolate and Raspberry Cookies
Rated 5.0 stars by 2 users
Category
Cookies / White Chocolate / Baking / Organic
Author:
Sarah Payne
Cook Time
10-15 minutes
We love this summer-y, fresh cookie dough recipe. It's easy to make brings together our delicious creamy white chocolate with zesty raspberry. But you could easily swap out the raspberry for another dried berry like mulberries or strawberries and it would be just as delicious!
Ingredients
-
225g Butter
-
175g Caster Sugar
-
175g Brown Sugar
-
1tsp Vanilla Extract
-
1 Egg
-
350g Flour
-
1 tsp Baking Powder
-
200g White Chocolate Buttons
-
25g Dried Raspberry
Directions
Make sure that the butter is soft and put it into a mixing bowl. Add the caster sugar and the brown sugar as well as the vanilla extract. Mix well until the texture is nice and creamy.
Beat one egg and add it slowly whilst the dough is being mixed.
Then add the flour and baking powder and mix again.
Add the white chocolate buttons and dried raspberries - don't worry about chopping the chocolate buttons, simply mix them in as they come.
Empty the dough onto greaseproof baking paper and form it into a long and thick roll. Cover the roll in the baking paper and leave it in the fridge for at least 3 hours to ensure that it will be chilled enough for baking.
After 3 hours, preheat the oven to 180 degrees (160 fan).
Take your roll out from the fridge and cut your cookie slices. There is no need to fiddle with the slices in any way, simply put them on a baking tray.
Put the baking tray in the oven and bake your cookies for 9-10 minutes.
Leave to cool and enjoy!
Recipe Video
Recipe Note
Want to learn more about organic & Fairtrade chocolate?
Read our blog posts below:
Organic Chocolate