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Raspberry and White Chocolate Cookies

Deep and moist raspberry and white chocolate cookies which hold a raspberry surprise inside every one surrounded by nuggets of white chocolate, with a white chocolate drizzle.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Resting time: 10 minutes
Total Time: 32 minutes
Servings: 18 cookies
Alter quantities (metric only) 18 cookies

Here's what you'll need...

Ingredients you'll need...

Raspberry and White Chocolate Cookies

  • 270 g plain flour
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon fine salt
  • 1 tablespoon cornflour
  • 115 g unsalted butter
  • 110 g soft light brown sugar
  • 90 g white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 100 g white chocolate chopped into small chunks
  • 18 fresh raspberries you can use 2 raspberries if you are not storing the cookies
  • 9 g freeze dried raspberries


  • 35 g white chocolate

Here's what we do...

Raspberry and White Chocolate Cookies

  • Set your over to 180°C/160°C fan/350°F/Gas mark 4.
  • Cover your baking sheet with a piece of greaseproof paper (baking parchment).
  • Sift your flour, salt, cornflour and bicarbonate of soda together and set aside.
  • Beat together your softened butter and sugars for 2-3 minutes until soft and pale. Wipe down with a spatula mid way to ensure everything is mixed in equally.
  • Add in your vanilla extract, your egg and 1 desert spoonful of flour and beat until combined.
  • Beat in the remainder of your flour mixture, starting slowly and increasing to a medium-high setting, until it starts to form clumps. Again wipe down with a spatula mid way to ensure everything is evenly mixed.
  • Mix in your chopped white chocolate and freeze dried raspberries with a wooden spoon.
  • Roll a ball of dough to a size of about 4cm, then flatten out to a depth of about 1cm.
  • Ensure there are 4 to 5 chunks of chocolate in each cookie, if not enough press another chunk into the dough.
  • Take a whole raspberry and place in the centre of your flattened cookie dough.
  • Fold the dough over the raspberry to hide it.
  • Roll back into a ball shape again.
  • Repeat so that you have 18 cookies.
  • Place the cookies balls onto your prepared baking tin and freeze for no more than 10 minutes.
  • Bake in the centre of your oven for 12 minutes, the cookies will be a light golden colour when ready.
  • Leave to cool for 5 minutes on your baking tray before removing to a cooling rack and allow to cool completely.


  • Melt your topping white chocolate in your microwave in bouts of 10 seconds, stirring in between, until fully melted.
  • Dip a teaspoon into the melted chocolate, then hold it above the cooled cookies and allow to drizzle over.
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Supporting Notes

These cookies are best eaten on the day that they are baked, they will go a little soft when stored. Only use 1 raspberry in the centre if you intend to store them.
You can freeze these cookies and bake them from frozen when you are ready to use them, just bake for a few more minutes.
You can use any white chocolate.  I used Green and Blacks but cooking chocolate is fine.  You can use white chocolate chips if you prefer.

Make Your own Notes on this Recipe here...