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    Home » Cakes and Desserts

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    White Chocolate and Raspberry Cookies

    White Chocolate and Raspberry Cookies are a lighter, fruity version of a chocolate chip cookie. Perfect for summer tea.

    Jump to Recipe
    White Chocolate & Raspberry Cookies on a white plate

    White Chocolate & Raspberry Cookies

    I haven't made an awful lot of cookies in my time - in fact, I've only really got one recipe from my mother, so we tend to have Chocolate Polka Dot Cookies all the time.

    Biscuit or Cookie?

    I'm more used to making biscuits - ginger, shortbread, fruit - which are quite a different breed of teatime treat. The point of a cookie is that it's soft and chewy in the middle - quite the opposite of a biscuit, which needs some crunch.

    One of the girls asked for White Chocolate and Raspberry Cookies, unfortunately, most of the recipes online are from US sites, so the measurements are by volume which I don't want to get in to, and anyway, their wheat is different so the flour has different properties which can affect quantities. I found a couple of recipes in magazines, but I was disappointed that they didn't work very well.

    I once gave my daughter a fridge magnet that said something along the lines of If all else fail, do what your mother said in the first place. So I did what I should have done in the first place and adapted Mum's recipe. Of course, it worked.

    Chocolate chips or chocolate chunks?

    I always used to use chocolate polka dots in cookies. Probably that's all you used to get, but I'm quite taken now with the chocolate chunks you can get in Waitrose - and probably every other supermarket. They're a bit more substantial, especially when you're using white chocolate but, really, chocolate is chocolate.

    Fresh or dried raspberries?

    Fresh fruit in cookies - or cakes - can be problematic. You have to deal with the moisture they bring, and to be honest, you often get a soggy result.

    So I'm sticking with freeze-dried raspberries. You can get them in most supermarkets, although they tend to be raspberry crumbs, which are pretty small and the packs are typically 10g (for these cookies you will need 20g). They are fine for cookies, especially if you don't make many. If you think you'll be making plenty of White Chocolate and Raspberry Cookies - or any cake or cookie with raspberries, you can also buy whole raspberries in larger packets from Amazon, for a much better price, which is what I did eventually. Just crush them slightly before using or as you mix them in. In fact, I think they give a better result as you get bigger pieces.

    How long to cook White Chocolate and Raspberry Cookies?

    The key to cookies is not to overcook them. I reckon these only need 12 minutes and mine are usually ready then. Occasionally they take a minute or two longer. That might be for the underneath tray, which sometimes doesn't get as much heat. If the oven was left open too long when you put the cookies in, it can reduce the temperature too much so you need an extra minute.

    The cookies continue cooking on the tray when they're out of the oven, so definitely don't overcook. Just beginning to brown at the edge is a good guideline.

    HELPFUL TOOLS

    • Magic Liner or a silicone baking mat – both reduce the washing up as they go into the dishwasher. You don’t have to grease them either as they’re totally non-stick.

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    Recipe

    White Chocolate & Raspberry Cookies on a white plate
    Print Recipe
    5 from 1 vote

    White Chocolate and Raspberry Cookies

    White Chocolate and Raspberry Cookies - soft-centred, fruity, and very moreish.
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Total Time35 minutes mins
    Course: Teatime
    Cuisine: British
    Keyword: biscuit, tea
    Servings: 18 cookies
    Author: Susie@Everyday Cooks

    Ingredients

    • 100 g butter
    • 100 g granulated sugar
    • 100 g soft brown sugar
    • 1 large egg
    • ½ teaspoon vanilla extract (2.5ml)
    • 200 g self-raising flour
    • 150 g white chocolate chunks
    • 20 g freeze-dried raspberries,
    Prevent your screen from going dark

    Equipment

    2 baking sheets
    Magic Liner
    or
    Silicone baking mat

    Instructions

    Preparation:

    • Grease the baking trays if you aren’t using a liner.

    For the cookies:

    • In a stand mixer or hand mixer, beat the butter and sugars together on high. Beat in the egg
    • On slow, mix in the flour. On very slow (or by hand), mix in the chocolate polka dots. Carefully mix in the dried raspberries, slightly crushing if using whole ones
    • You will have a ball of dough to put in a plastic bag or wrap in clingfilm. Chill in the fridge for about an hour
      You can leave it overnight if necessary
    • Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
    • Pinch dough from the ball and roll into a small ball in your hands. Use about the size of a heaped teaspoonful
      You will make about 18 cookies
    • Make the balls slightly taller than wide and slightly flatten on top. Put on the baking sheet leaving plenty of space between
    • Cook for 12-15 minutes until barely beginning to brown at the edges. Check after 12 minutes - they will continue to cook out of the oven
    • Remove from the oven and leave on the baking sheet for 10 minutes. Transfer to a wire cooling rack.

    Notes

    Everyday Cooks Tips:

    Storage:
    • Store in an airtight container for up to a week
    Make-ahead:
    • Prepare the dough 1-2 days before cooking OR
    • Freeze the dough until required

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    Reader Interactions

    Comments

    1. Kate says

      October 10, 2020 at 8:19 am

      Hi Susie,
      I'm oven drying some frozen raspberries to use in this recipe but think I will need to half the ingredients given I'll probably only have 10g dried raspberries. Any advice on oven temp and time for half the recipe? As always, you are my one stop for delicious bakes.

      Reply
      • Susie Collings says

        October 10, 2020 at 9:06 am

        Hi Kate. Leave time and temperature the same for the cookies.
        Drying the raspberries is interesting. I'm guessing a very low temperature for a few hours? The texture of the raspberries will be a bit denser than freeze-dried, so I think the cookies may be a bit chewier - which is only a difference not a problem 🙂
        I'm going to have a go at drying some raspberries. What a good idea!
        Glad you like the recipes. Cheers - Susie

        Reply
    2. Georgia Walton says

      June 22, 2020 at 3:35 pm

      Hi,
      Do I roll out the pieces of dough flat before putting into the oven? Or does it flatten out on its own?
      Thanks

      Reply
      • Susie Collings says

        June 24, 2020 at 10:45 am

        Hi Georgia, No need to roll out. Make the dough into balls and slightly flatten with your hand. Cheers - Susie

        Reply
    3. Nicole says

      April 07, 2020 at 1:41 pm

      I only have frozen raspberries to hand. Will those work? Thanks.

      Reply
      • Susie Collings says

        April 07, 2020 at 4:21 pm

        Hi Nicole - I don't use fresh or frozen fruit in cookies, so I can't really advise. The reason I don't is because they add too much liquid to the dough.
        You could try defrosting and draining the raspberries, then patting dry with kitchen paper, buyt I can't guarantee the outcome, unfortunately. Cheers - Susie

        Reply
    4. Susie Collings says

      April 06, 2020 at 12:56 pm

      Hi Paulina, So sweet of you to make these for your grandma. 🙂 Glad she liked them. Cheers - Susie

      Reply
    5. Paulina says

      April 05, 2020 at 7:19 pm

      5 stars
      Really simple and quick and an amazing result!! Made these for my grandma since they’re her favourite cookies and she loved them 🙂

      Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    White Chocolate & Raspberry Cookies on a white plate
    White Chocolate & Raspberry Cookies on a white plate
    White Chocolate & Raspberry Cookies on a white plate