How long do raspberry and white cookies keep for?

The cookies will keep for a few days in an airtight container but they do soften over time and taste best when eaten fresh.

Can you freeze baked cookies or cookie dough?

Yes, you can freeze the baked cookies or the dough for up to 3 months. I recommend freezing the dough rather than the baked cookies if you are planning to have leftovers. The fresher the cookies the better they taste. You will need to add a couple of minutes to the baking time when baking frozen cookie dough.

Can I substitute white chocolate chips with white baking chocolate?

You certainly can, just make sure you keep the volume the same. Baking chocolate will still taste yummy but will melt more easily and won't retain its form after baking the way white chocolate chips do.

Raspberry And White Chocolate Cookies

Description

An easy and simple recipe for delicious chunky cookies made with white chocolate chips and raspberry pieces.

Serves 8. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

60g (or 1/4 cup) unsalted butter (room temperature). Grease a large baking tray or line with parchment paper
120g (1/2 cup +1.5 tbsp) golden granulated sugar
1 egg (room temperature)
1/2 tsp vanilla essence
1 tsp baking powder
1/2 tsp baking soda/bicarb
1/4 tsp sea salt
150g (or 1 + 1/4 cups) plain or all-purpose flour
120g (or 2/3 cup) white chocolate chips
80g (or 1 cup) frozen raspberries (store these in the freezer until you need them)

Instructions

Heat your oven to 400F or 200C.
Beat the butter and sugar with an electric whisk or stand mixer. Then add the egg and vanilla essence.
Mix the flour, baking powder, baking soda, and sea salt in a separate bowl. Then pour them into the cookie mixture and gently mix on a low setting.
Add the white chocolate chips and incorporate them on a low setting.
Then gently fold in the frozen raspberries with a spoon. (note 1)
Form the mixture into 8 even-sized balls and place on the baking tray 5cm or 2 inches apart. (note 2)
Bake for 12-14 minutes until they are golden brown.
Let them cool for 5-10 minutes on the tray and then transfer them to a wire rack to cool completely.

Notes

Make sure you gently stir the raspberries into the mixture. Do no use an electric whisk or stand mixer. You want them to remain whole instead of breaking up into tiny pieces. Store the raspberries in the freezer until you need to add them so they do not start to thaw and become soggy.
Don't worry about flattening the cookie dough balls. They will spread out when they bake in the oven.

Category: Cookies
Method: Baked
Cuisine: Western

Nutrition

Serving Size: 1
Calories: 277
Sugar: 24.4g
Sodium: 97.7mg
Fat: 11.7g
Saturated Fat: 6.9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40.1g
Fiber: 1.2g
Protein: 3.8g
Cholesterol: 42.5mg

Keywords: raspberry cookies white chocolate