Go Back
Print

Raspberry White Chocolate Cookie Traybake

This is an epic chunky cookie! It is my super easy to make raspberry white chocolate cookie traybake. Now a family favourite and the perfect bake for relaxed afternoons or even a party.
Course Bakes, Sweet Treats
Cuisine American, British, English, International
Keyword cookie traybake, Raspberry White Chocolate Cookie Traybake, Traybake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 pieces
Calories 240kcal
Author Sisley White

Equipment

  • 9 x 9 inch square cake tin

Ingredients

  • 140 g unsalted butter or 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
  • 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

Instructions

  • 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.

Notes

•Best enjoyed warm warm.
•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.