Yep, still making cookies. Now I feel like I’ve got the hang of it I can’t seem to stop.
White Chocolate & Raspberry is such a dreamy combination so I couldn’t resist making these, they’re gooey and chewy in the middle but a little crispy on the outside, and so easy to make. This recipe will make 8-10 cookies depending on the size. Happy Baking!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 100g butter, softened
- 60g light brown soft sugar
- 80g caster sugar
- Pinch sea salt
- 1 egg
- 200g plain flour
- 100g white chocolate chips
- 1tbsp dried raspberries
METHOD
- Preheat your oven to 190C fan and line two baking trays with baking paper. Cream together the butter and sugar until smooth and pale in colour. Add the pinch of salt and then beat in the egg until fully combined. Stir through the flour until a dough forms, then stir through the white chocolate and dried raspberries until evenly disbursed throughout the dough.
- Roll roughly 1tbsp of the dough per cooking into a ball and place on the lined baking trays, ensuring you leave enough space to let the cookies spread while baking, you don’t want them to conjoin!
- Bake in the oven for 10-12 minutes until golden around the edges, when you remove them from the oven give the trays a little bang against a counter top to deflate them slightly. Leave to cool a little before eating but they’re veeeery delicious still a little warm!
Claudia's Home Kitchen 