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Raspberry and White Chocolate Chunk Cookies

  • Preparation Time25 mins
  • Cooking Time18 mins
  • Serves30
  • DifficultyEasy
225g unsalted butter, softened
225g caster sugar
170g tube Carnation Condensed Milk
350g self-raising flour
150g Nestle Milkybar, chopped
175g raspberries

1. Preheat the oven to 180?C, (160?C for fan ovens), Gas Mark 4.

2. In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the chocolate.

3. Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and squash the dough back into a rough ball. Repeat with the remaining dough.

4. Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly and set before transferring to a cooling rack.

TIPS: You can freeze the dough complete with raspberries and chocolate in small mounds ready for baking straight from frozen! Or keep the dough plain and refrigerate for a week or so.

Recipe courtesy of Carnation

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