Raspberry & White Chocolate Cookies

I’ve already confessed most of my food obsessions – cake (obv.), dumplings, soup, tomato, peach

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.

Raspberry & White Chocolate Cookies (V) • Recipe • Cake + Whisky

Crispy edges, soft and buttery middle, big chunks of milky white chocolate and bursts of tart raspberry – what’s no to love?

Raspberry & White Chocolate Cookies (V) • Recipe • Cake + Whisky

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!

Raspberry & White Chocolate Cookies (V) • Recipe • Cake + Whisky

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!

Raspberry & White Chocolate Cookies (V) • Recipe • Cake + Whisky Raspberry & White Chocolate Cookies (V) • Recipe • Cake + Whisky

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!

Raspberry & White Chocolate Cookies (V) • Recipe • Cake + Whisky

Raspberry & White Chocolate Cookies (V)

Yield: 20 cookies

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 170°C (gas mark 5). Line baking trays with baking paper.
  2. In a medium bowl, cream together the butter and sugar until well combined and fluffy.
  3. Mix in the eggs and vanilla extract, then add the flour, bicarb and salt. Mix until just combined.
  4. Stir in the chopped chocolate and dried raspberries.
  5. Drop spoonfuls of cookie dough onto the prepared baking trays (cookies should be about 4inch apart).
  6. 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.
http://cakeandwhisky.com/2017/09/29/raspberry-white-chocolate-cookies/

Raspberry & White Chocolate Cookies (V) • Recipe • Cake + Whisky

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!

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