White Chocolate Raspberry Cookies

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yields: 18 cookies
Calories: 210 kcal
Deliciously thick and chewy cookies that are loaded with white chocolate chips and freeze-dried crushed raspberries!
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Ingredients

  • 2 cups plain/all-purpose flour 250g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 115g, melted
  • 3/4 cup light brown sugar 150g
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips 175g
  • 1/4 cup freeze-dried crushed raspberries 25g

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
  3. Whisk together the melted butter and sugar until combined. Add the egg and vanilla, and mix until combined.

  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips and raspberries.

  5. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
  6. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

The calories are an estimate only.