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Crispy edges, chewy middle, big chunks of white chocolate and bursts of tart raspberry - these raspberry & white chocolate cookies are berry addictive!


20 cookies

Total time

30 minutes




  • 170 g soft butter
  • 200 g soft light brown sugar
  • 100 g caster sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 250 g plain flour
  • 1 tsp bicarb
  • ½ tsp salt
  • 100 g white Chocolate (roughly chopped)
  • 50 g dried raspberries
  • 1 egg yolk


  1. Preheat the oven to 170°C (gas mark 5). Line baking trays with baking paper.
  2. In a medium bowl, cream together the butter and sugar until well combined and fluffy.
  3. Mix in the eggs and vanilla extract, then add the flour, bicarb and salt. Mix until just combined.
  4. Stir in the chopped chocolate and dried raspberries.
  5. Drop spoonfuls of cookie dough onto the prepared baking trays (cookies should be about 4inch apart).
  6. Bake for 12-15 min, until the edges are lightly golden. Cool on the baking tray for a few min, then transfer to a wire rack to cool completely.
  7. View the recipe instructions at Cake and Whisky

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