Dessert
Raspberry White Chocolate Cookies
1 h 30 minServes 16Nutri-Score D€€
D
1 h 30 min
1 h 30 minRaspberry White Chocolate Cookies
what you need
Ingredients
butter (softened)Dairy170 g
brown sugar (packed)Pantry200 g- white sugarPantry50 g
- vanilla extractPantry10 ml
egg (whole)Dairy1 piece
egg yolkDairy1 piece
all-purpose flourGrains250 g- baking sodaPantry4 g
saltSpices3 g- white chocolate (chopped into chunks)Pantry170 g
raspberries (fresh)Produce60 g
per serving
Nutrition
175kcal
- Carbs
- 21 g
- Proteins
- 2 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer
Baking tray
Oven
step by step
Method
- Step 1
Cream the butter and sugars
- Beat the softened butter with the brown sugar and white sugar until light and fluffy.
- Add the vanilla extract, the egg and the egg yolk and beat until fully combined.
- Step 2
Mix the dry ingredients
- Whisk the flour with the baking soda and salt in a separate bowl.
- Step 3
Make the dough
- Add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the white chocolate chunks and the raspberries gently so they don't break apart.
- Step 4
Chill the dough
- Scoop the dough into balls and place them on a tray.
- Freeze for at least 1 hour.
- Step 5
Bake the cookies
- Preheat the oven to 175 °C (350 °F).
- Place the frozen dough balls on a lined baking tray, spaced apart.
- Bake for 12–15 minutes until the edges are golden.
most cooked first