Raspberry and white chocolate cookies
Raspberry and white chocolate cookies are soft, chewy and delicious. They’re also easy to bake making them perfect for kids and beginner bakers alike.
I love baking cookies and these raspberry and white chocolate cookies are one of my favourites. They combine the delicious, soft, chewiness of a cookie with bursts of flavour from the raspberries. The white chocolate chips also add a little crunch and their sweetness balances against the slight tartness raspberries can bring.
Raspberries are my favourite fruit so I love using them in baking and wanted to try a cookie recipe that included them. I think chocolate, but white chocolate in particular, goes with raspberries perfectly so decided to throw some in. I’m glad I did because the sweetness of the chocolate balances the flavour off the raspberries taking these cookies to the next level.
How can kids help to make raspberry and white chocolate cookies?
Cookies are a great bake for kids. They are really easy and pretty quick to make which is important when you are baking with kids, especially those with short attention spans.
In this recipe, kids will be able to help with measuring and mixing everything together to form the cookie dough. And then the best thing about cookies compared with cut out biscuits is that you can just dollop the mixture onto your baking trays. It’s so simple there’s no need to roll and cut anything out.
Should I use fresh or frozen raspberries?
We use frozen raspberries because fresh ones are much softer and more likely to burst and spread when you mix them in. That’s not to say you can’t use fresh raspberries, you will just get a softer cookie that will likely spread more when it’s baked.
Whether you use fresh or frozen, you want the raspberries to be in quite small pieces so make sure to cut, or break them up before you add them to the cookie dough.
How do you stop cookie going flat when they bake?
Cookies can go flat and spread a lot in the oven. We find that if we use butter rather than margarine or baking spread and chill the cookies before we bake them that they don’t tend to go too flat.
How long do the raspberry and white chocolate cookies keep?
These cookies will keep in an airtight container for up to a week. If you want to keep them for longer, you can freeze them. Simply wrap them in cling film and put them in a freezer bag and they’ll keep for a few months.
What else can I make with raspberries?
If you love raspberries as much as we do you might like these other raspberry recipes:
Raspberry cranachan
Easy homemade raspberry jam
Raspberry sweet rolls
Raspberry blondies
Raspberry Eton mess
Raspberry brownies
Raspberry and white chocolate scones
Raspberry cupcakes
Raspberry and white chocolate muffins
Raspberry and white chocolate loaf cake
Other white chocolate recipes
If you liked this white chocolate and raspberry cookies, you’ll love some of our other white chocolate recipes:
White chocolate and raspberry cheesecake
White chocolate chip cookies
Raspberry and white chocolate brownies.
Custard and white chocolate cookies
White chocolate fudge
White chocolate millionaires shortbread
Useful equipment
You might need the following baking tools/gadgets to make these raspberry and white chocolate cookies
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Wire rack
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Ingredients
125g (1 cup) frozen raspberries
100g (½ cup) butter, softened
100g (½ cup) caster sugar
50g (¼ cup) soft brown sugar
1 egg
250g (1 ½ cup) plain / all-purpose flour
½ tsp baking powder
100g white chocolate chips / white chocolate
How to make raspberry and white chocolate cookies
Preheat your oven to 180C / 160C Fan / 350F and line 2 baking trays with baking or greaseproof paper.
Prepare the raspberries
Get your kids to measure out the raspberries. Crush them slightly so you don’t have too many large pieces. Then set them aside on a plate on some kitchen roll to absorb any excess moisture while you make the cookie dough.
Beat the butter and sugars together
Measure out the butter and sugars and add them to a mixing bowl or free-standing mixer. Beat them together with a hand held mixer, wooden spoons or the k paddle of your free-standing mixer until they are light and fluffy.
Add the egg
Get your kids to crack the egg into a small bowl then add it to your mixing bowl. We never add it straight in, just in case any shell goes in. If it does, fish it out with a larger piece of shell it will stick to that much more easily than your finger.
Mix it together until it is well combined.
Add the flour and baking powder
Measure the flour and baking powder and add them to your mixing bowl. When adding the baking powder, make sure your kids use their finger to level the top of the half tea spoon so you get just the right amount.
Mix it in until it has come together into a nice cookie dough.
Add the white chocolate and raspberries
Pour in the white chocolate chips or, if you are using white chocolate, cut it into chunks then add that to your mixing bowl.
Using a spatula or wooden spoons, stir in the chocolate until it is well spread through the cookie dough.
Finally, get your kids to pour in the raspberries and gently stir them into the cookie dough. Be very careful doing this, and don’t stir them too much so they don’t break down too much.
Bake the cookies
Get your kids to dollop 12 balls of cookie dough onto your prepared baking tray. Try and get a mixture of raspberries and chocolate chips within each cookie and make them all a similar size.
Neaten/shape the cookies into balls but don’t press them flat.
Put the baking trays into the fridge to chill for 5-10 minutes before baking the cookies. This will stop them spreading too much when they bake.
Bake the cookies for 10-12 minutes. They’re ready when they have started to turn a golden colour and have crisped up on top.
Remove them from the oven and leave them to cool on the baking tray.
Serve and enjoy.
Rapberry and white chocolate cookies
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Hand held mixer
- Spatula
- Baking trays
Ingredients
- 125 g (1 cup) frozen raspberries
- 100 g (½ cup) butter, softened
- 100 g (½ cup) caster sugar
- 50 g (¼ cup) soft brown sugar
- 1 egg
- 250 g (1 ½ cup) plain / all-purpose flour
- ½ tsp baking powder
- 100 g (⅔cup) white chocolate chips / white chocolate
Instructions
- Preheat your oven to 180C / 160C Fan / 350F and line 2 baking trays with baking or greaseproof paper.
Prepare the raspberries
- Measure out the raspberries. Crush them slightly so you don't have too many large pieces. Then set them aside on a plate on some kitchen roll to absorb any excess moisture while you make the cookie dough.
Beat the butter and sugars together
- Measure out the butter and sugars and add them to a mixing bowl or free-standing mixer. Beat them together with a hand held mixer, wooden spoons or the k paddle of your free-standing mixer until they are light and fluffy.
Add the egg
- Crack the egg into a small bowl then add it to your mixing bowl. Mix it together until it is well combined.
Add the flour and baking powder
- Measure the flour and baking powder and add them to your mixing bowl. When adding the baking powder, make sure to use your finger to level the top of the tea spoon so you get just the right amount.Mix it in until it has come together into a nice cookie dough.
Add the white chocolate and raspberries
- Pour in the white chocolate chips or, if you are using white chocolate, cut it into chunks then add that to your mixing bowl.
- Using a spatula or wooden spoons, stir in the chocolate until it is well spread through the cookie dough.
- Finally, pour in the raspberries and gently stir them into the cookie dough. Be very careful doing this, and don't stir them too much so they don't break down too much.
Bake the cookies
- Dollop 12 balls of cookie dough onto your prepared baking tray. Try and get a mixture of raspberries and chocolate chips within each cookie and make them all a similar size.Neaten/shape the cookies into balls but don't press them flat.
- Put the baking trays into the fridge to chill for 5-10 minutes before baking the cookies. This will stop them spreading too much when they bake.
- Bake the cookies for 10-12 minutes. They're ready when they have started to turn a golden colour and have crisped up on top.Remove them from the oven and leave them to cool on the baking tray.
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