White Chocolate and Raspberry Cookies

Name: White Chocolate and Raspberry Cookies
Prep time: 20 min
Total time: 35 min
Yield: 20
Ingredients: 150 g unsalted butter, softened; 75 g soft light brown sugar; 75 g granulated sugar; 1 tsp. vanilla bean paste; 1 large egg; 225 g plain flour; 1/2 tsp. bicarbonate of soda; 1/4 tsp. fine salt; 175 g white chocolate chips; 100 g raspberry jam; 20 white chocolate buttons

By Gabriella EnglishPublished: 18 July 2022

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We’ve made a delicious version of everyone’s favourite cookie using raspberry jam and white chocolate. Use a sharp raspberry jam if you can find one as this will contrast well with the sweetness of the white chocolate. These will keep well in an airtight container for up to 3 days.

We got so many cookie ideas for your next baking day, check them out!

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Yields:

Prep Time:

20 mins

Total Time:

35 mins

Ingredients

150 g
unsalted butter, softened
75 g
soft light brown sugar
75 g
granulated sugar
1 tsp.
vanilla bean paste
1
large egg
225 g
plain flour
1/2 tsp.
bicarbonate of soda
1/4 tsp.
fine salt
175 g
white chocolate chips
100 g
raspberry jam
20
white chocolate buttons

Directions

1. Step 1Preheat oven to 190°C (170°C Fan). Line two baking trays with greaseproof paper.
2. Step 2In a large bowl, beat the butter and both sugars until really well combined and fluffy. Beat in the vanilla and egg. Fold through the flour, bicarbonate of soda and salt and stir until well combined. Fold through the white chocolate chips and raspberry jam.
3. Step 3Take a heaped teaspoon of the mixture, flatten in the palm of your hand and add a chocolate button to the centre. Roll into a ball then place on the baking tray. Repeat with the remaining mixture and white chocolate buttons, spacing well apart on the baking trays.
4. Step 4Bake for 10-12 mins, until the edges have turned golden brown, and the centre is still soft. Leave to cool on the trays to firm up before serving.