But there’s still one I haven’t quite come around to talking about just yet…
So here it is – the admission of my unconditional love for Sainsbury’s white chocolate and raspberry cookies.
Crispy edges, soft and buttery middle, big chunks of milky white chocolate and bursts of tart raspberry – what’s no to love?
Except of course for the more than obscure ingredient list.
Nothing a quick update to my trusty go-to cookie recipe couldn’t fix though!
The perfect combination of crunchy, chewy & gooey, big chunks of chocolate and tangy raspberry with none of the nasties… Those raspberry & white chocolate cookies are possibly even better than the original!
Absolutely perfect if people suddenly decide to pop round for a cuppa. You can whip them up in a few minutes, pretend you slaved away in the kitchen for hours and get all the cookie points!
Seriously, get this recipe under your belt & you’ll never want a store bought cookie again – sorry Sainsbury’s!
- 170g soft butter
- 200g soft light brown sugar
- 100g caster sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 250g plain flour
- 1 tsp bicarb
- 1/2 tsp salt
- 100g white chocolate, roughly chopped
- 50g dried raspberries (I used Urban Fruit's)
- Preheat the oven to 170°C (gas mark 5). Line baking trays with baking paper.
- In a medium bowl, cream together the butter and sugar until well combined and fluffy.
- Mix in the eggs and vanilla extract, then add the flour, bicarb and salt. Mix until just combined.
- Stir in the chopped chocolate and dried raspberries.
- Drop spoonfuls of cookie dough onto the prepared baking trays (cookies should be about 4inch apart).
- Bake for 12-15 min, until the edges are lightly golden. Cool on the baking tray for a few min, then transfer to a wire rack to cool completely.
Pile them high and serve with a mug of something warming and delicious!
They’ll keep in a tin for about a week but they’re berry addictive so good luck with that!