These Raspberry White Chocolate Cookies are soft and moreish. There’s a subtle raspberry taste and big chunks of white chocolate. Yum!
240g butter, softened
1 teaspoon vanilla extract
¼ cup white sugar
¾ cup soft brown sugar
2 ¼ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
160g white chocolate, roughly chopped
2 cups frozen raspberries, thawed and excess liquid drained
Preheat the oven to 180°C. Line baking trays with baking paper.
Beat the butter, vanilla essence, sugars and egg together. Add the flour, baking soda, baking powder and salt in two lots, mixing well after each. Mix through the chocolate and raspberries.
Roll the mixture into golf ball sized balls and place on the prepared trays about 5cm apart. Bake for 10 -15 minutes or until golden. Remove from the oven, allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.