Recipe: Tasty White chocolate and raspberry cookies

White chocolate and raspberry cookies. Made With Belgian Chocolate And Velvety Ice Cream. Explore The Full Range Of Magnum Ice Cream Bars & Satisfy Your Next Indulgence. In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

White chocolate and raspberries are such a delicious combination of flavours. They pair even better when you stuff them both into cookies! These cookies are incredibly thick and chewy, infused with vanilla, and loaded with white chocolate chips and freeze-dried raspberries. You can have White chocolate and raspberry cookies using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of White chocolate and raspberry cookies

1. It's of Cookie dough.
2. It's 125 g of unsalted butter.
3. You need 90 g of white sugar.
4. It's 90 g of light brown sugar.
5. You need 1 tsp of vanilla extract.
6. It's 1 of egg.
7. Prepare 260 g of self raising flower.
8. You need 1/2 tsp of salt.
9. You need of Filling.
10. Prepare 150 g of white chocolate.
11. Prepare of Frozen raspberries.

Each bite is just bursting with flavour. I started my search for White Chocolate Raspberry Cookies on Google. The Subway copycat recipes calls for a box of muffin mix, but I was looking for something from scratch. I wanted a cookie with as close to real raspberries as possible.

White chocolate and raspberry cookies step by step

1. Preheat oven to 165C.
2. Cream the butter, sugars, and vanilla together until they come together. This is easiest done with an electric mixer, 30 seconds to a minute on medium to high speed..
3. Add the egg and continue mixing until fully incorporated, around 30 seconds to 1 minute.
4. Add the salt and 1/3 of the flour, then mix on a slow speed with the mixer. Once fully incorporated, continue adding and mixing the flour. Use a spatula to work in the flour if the mixer struggles! Stop mixing as soon as the dough comes together..
5. Add chocolate to dough mixture, mix on low speed until incorporated evenly..
6. Roll 2.5cm diameter balls of dough (I use an ice cream scoop for this) and take raspberries out of the freezer. I chop one and a half raspberries per dough ball, and push them into the balls by hand..
7. Before baking (regardless of filling) chill in the fridge for 15 minutes before baking. When they are ready to bake, the final important step is to sprinkle some salt on top! This will really bring out the sweetness and add some savory flavor to the cookie..
8. Bake for 11-12 minutes, or until the edges are browning. The middle will look under-baked, but don’t worry, it is supposed to look like that (plus potentially under-baked cookies are better than potentially over baked-cookies).

And I didn't want any preservatives giving the cookie a funky flavor. Add the eggs and melted white chocolate; mix well. Gradually add in the flour and mix well. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture.