Raspberry and White Chocolate Cookies

Delicious chewy cookies with white chocolate chunks. Perfect for a treat or serve warm with ice cream for a simple pudding.

cookie recipe

Makes: 20 to 24


  • 150g fresh or frozen raspberries
  • 150g soft butter
  • 75g golden caster sugar
  • 75g light brown sugar
  • 1 egg
  • ½ teaspoon vanilla paste or extract
  • 225g plain flour
  • ½ teaspoon bicarbonate of soda
  • 150g white chocolate chunks


  • Weigh out the raspberries if using frozen ones and set aside for 10-15 minutes to defrost slightly.
  • Set the oven to the fanned function and set the temperature to 190°.
  • Prepare 2 large baking sheets and line with baking paper.
  • Place the soft butter and both sugars in a mixing bowl and beat until creamy.
  • Add the egg and vanilla and beat again.
  • Stir in the flour and bicarbonate of soda with a wooden spoon until combined.
  • Stir through the white chocolate chunks and then the raspberries, allowing them to crush slightly.
  • Divide the dough into two and use one half to make around 10-12 golf ball-sized scoops of mixture. Space the balls well apart on the trays and then flatten each ball slightly.
  • Bake for 12-15 minutes until golden brown at the edges and still very slightly soft in the centre. Leave to cool on the tray for 5 minutes before transferring to a cooling rack. The cookies will firm up as they cool.
  • Enjoy warm with ice cream!

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.

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