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Raspberry and white chocolate cookies in a pile with more on a wire rack in the background
cookingwithmykids

Rapberry 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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Afternoon tea, Snack
Cuisine: American, British
Calories: 240
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Hand held mixer
  • Spatula
  • Baking trays

Method
 

  1. Preheat your oven to 180C / 160C Fan / 350F and line 2 baking trays with baking or greaseproof paper.
Prepare the raspberries
  1. 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
  1. 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
  1. 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
  1. 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
  1. Pour in the white chocolate chips or, if you are using white chocolate, cut it into chunks then add that to your mixing bowl.
  2. Using a spatula or wooden spoons, stir in the chocolate until it is well spread through the cookie dough.
  3. 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
  1. 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.
  2. 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.
  3. 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.