This super easy to make raspberry white chocolate cookie traybake is a family favourite. The perfect bake for tea afternoons or even an easy party. food treat. This is an epic chunky cookie in a traybake.
There are fresh raspberries mixed into the cookies partnered with delicious white chocolate. Fruity and fresh fruit and rich and creamy from the chocolate. This is an easy bake and wonderful if you love a fat cookie and want an easy traybake recipe.
I think my addiction for raspberry and white chocolate anything is growing every day. Especially on lockdown they seem to have been the most easy flavours to pick up in the supermarket. Luckily for me there were.
Anyone else find it really sad to see the empty baking aisle with nothing else left. Luckily the shops are now far more stocked and things are mostly normal there.
I love raspberries. I snack on them most days. If I’m lucky I occasionally the they get used in bakes too if I can have some self control. It is definitely right and proper to snack on both main flavours while making them.
Raspberry white chocolate cookie traybake
If you love big chunky cookies you will love this. This is the ultimate bake in chunky cookies. By creating it as a traybake you keep the depth of the cookie as big as possible. It also makes it easy to make at home as you can pop it all in one tray and it’s ready to cook. Once cooked divide it up and enjoy.
I love these ones with a scoop when still warm and served with a scoop of vanilla ice cream.
The cookie traybake tastes so good warm or cold. It microwaves really well, do it in 10 second bursts so it gets warm and squidgy up to a good temperature. What I love about this traybake is that it travels really well.
As soon as lockdown is done, I can’t wait to use it will be great for picnics and parties. Don’t forget lunch boxes too. I can’t wait for a picnic with friends soon!
White chocolate traybake
White chocolate and cake go very well together. In this case the mix of cookie cake mix holds the white chocolate chips very well. They won’t sink to the bottom so you get a beautiful bite all the way through.
If you want you can use white chocolate chips. Or you can take a bar of white chocolate and using a knife gently chop off shards of chocolate. Mix in and you will get a great mix of larger and smaller pieces mixed in through out.
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Raspberry White Chocolate Cookie Traybake
- 9 x 9 inch square cake tin
- 140 g unsalted butter or a baking butter like stork
- 60 g caster sugar
- 140 g light brown soft sugar (if you don't have any you can use all caster sugar)
- 2 medium eggs
- vanilla extract
- 300 g plain flour / all purpose flour
- tiny pinch of salt
- 1 teaspoon bicarb of soda
- 100 g raspberries
- 100 g white chocolate chips
- 3 tbsp milk add a little extra if the mix is really thick
- Preheat the oven to 180ºC/160ºfan. Grease and line a 9inch x 9inch cake tin.
- In a mixing bowl, cream together the butter and sugar. Use a fork to break up the sugar if it’s lumpy before adding to the butter.
- Stir in the eggs and vanilla.
- Sieve in the flour, salt and bicarb and stir together.
- Add the milk and stir together.
- Leave a handful of raspberries for the topping. Stir the rest into the mix along with the white chocolate chips.
- Spoon the cookie dough into the pan and level out.
- Stud the last raspberries on top.
- Place in the oven and bake until golden brown. If you like your cookies slightly gooey take them out at 20 minutes. 20-25 minutes if you want them to be set more. Both work really well.
- Serve and enjoy.
•They make great puddings so reheat them in the microwave for about 20-30 seconds and serve with ice cream.
•Brilliant for lunch boxes and taking on picnics.
Please note that the nutrition information provided above is approximate and meant as a guideline only.