Recipe: Raspberry & White Chocolate Cookies

White chocolate and raspberry is hands down one of the best sweet combos out there - the creamy chocolate and tangy berries just hit different. These cookies are the perfect springtime bake to have on hand for when guests drop by (or when you just want a treat for yourself). Store them in an airtight container, and they’ll stay fresh for up to five days - but let’s be real, they won’t last that long!

For the best results, stick with fresh raspberries in this recipe. Frozen ones can get messy as they thaw, and freeze-dried raspberries just taste artificial.

Ingredients - Makes 15 Small Cookies

• 200g Salted Butter

• 100g Caster Sugar

• 200g Light Brown Sugar

• 1 Large Egg

• 300g Plain Flour

• 1/2 Tsp Salt

• 150g Fresh Raspberries

• 400g White Chocolate

Method

1. Start by melting the butter over medium heat until it begins to boil. It will bubble and crack as the moisture evaporates. Stir until the butter turns golden. As foam forms, stir constantly until you see brown specks at the bottom of the pan. Be careful, as it can burn quickly, so don’t walk away! Once you see the brown specks, remove the butter from the heat. It should smell amazing. Pour it into a bowl and let it cool for 5 minutes.

2. In a bowl, mix both sugars with the melted butter until smooth and creamy.

3. Add the egg, beating until fully combined.

4. Stir in the flour and salt until incorporated.

5. Roughly chop the white chocolate and fold ¾ of it into the dough. Set the remaining chocolate aside.

6. Using your hands, roll the dough into 15 equal balls. Gently press the remaining pieces of chocolate on top of each cookie ball.

7. Chill the dough in the fridge for an hour—this helps prevent the cookies from spreading too much while baking.

8. Preheat your oven to 175°C (350°F).

9. Line a baking tray with baking paper and place 2-4 cookies per tray. Bake for 9 minutes - they’ll look underbaked, but that’s exactly how they should be!

10. While the cookies are baking, use a knife to cut the raspberries in half.

11. Immediately after removing the cookies from the oven, use a cookie cutter to shape them into perfect circles. Then gently press 3-4 raspberry halves into each cookie.

12. Let them cool completely on the tray before transferring. You’ll be left with perfectly sweet, tangy, gooey cookies that are just SO good.