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.
Bakes, Sweet Treats
American, British, English, International
cookie traybake, Raspberry White Chocolate Cookie Traybake, Traybake
9 x 9 inch square cake tin
unsalted butter or stork
light brown soft sugar
(if you don't have any you can use all caster sugar)
tiny pinch of salt
bicarb of soda
white chocolate chips
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.
•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.