Raspberry Ripple Cookies
Time
Prep:15 minutes + 20 minutes cooking time
Difficulty
Easy
Makes
8-10 cookies
These wonderfully pink cookies by Beabop Bakes are perfectly soft in the middle and bursting with sweet raspberry ripple.
INGREDIENTS
160g unsalted butter (softened)
80g light brown sugar
120g caster sugar
½ tbsp vanilla extract
1 large egg
1 tbsp Whittard Raspberry Ripple Hot Chocolate
¾ tsp bicarbonate soda
¾ tsp salt
270g plain flour
100g chocolate chips (50g white chocolate & 50g ruby chocolate chips)
80g frozen raspberries
METHOD
- Preheat the oven to 180°C and line two baking trays with parchment paper.
- Using a stand mixer or handheld mixer, combine the sugars and butter and beat until light and fluffy. Then add in the egg and vanilla and mix until fully combined.
- Combine the rest of the dry ingredients together (flour, salt, hot chocolate powder and bicarbonate soda) and then add to the butter mixture and mix until just combined.
- Fold in the chocolate chips and then gently fold in the frozen raspberries - again, making sure not to squash the raspberries or over mix the dough.
- Scoop balls of dough onto the prepared baking trays and place into the oven for 10-12 minutes until the edges of the cookies are golden. If you want perfectly round cookies, as soon as you remove the cookies from the oven, use a cookie cutter to ‘scoot’ the cookies into a round shape.
- Place extra chocolate chips on top and leave to cool on the tray for at least 10 minutes. Then enjoy!
160g unsalted butter (softened)
80g light brown sugar
120g caster sugar
½ tbsp vanilla extract
1 large egg
1 tbsp Whittard Raspberry Ripple Hot Chocolate
¾ tsp bicarbonate soda
¾ tsp salt
270g plain flour
100g chocolate chips (50g white chocolate & 50g ruby chocolate chips)
80g frozen raspberries
- Preheat the oven to 180°C and line two baking trays with parchment paper.
- Using a stand mixer or handheld mixer, combine the sugars and butter and beat until light and fluffy. Then add in the egg and vanilla and mix until fully combined.
- Combine the rest of the dry ingredients together (flour, salt, hot chocolate powder and bicarbonate soda) and then add to the butter mixture and mix until just combined.
- Fold in the chocolate chips and then gently fold in the frozen raspberries - again, making sure not to squash the raspberries or over mix the dough.
- Scoop balls of dough onto the prepared baking trays and place into the oven for 10-12 minutes until the edges of the cookies are golden. If you want perfectly round cookies, as soon as you remove the cookies from the oven, use a cookie cutter to ‘scoot’ the cookies into a round shape.
- Place extra chocolate chips on top and leave to cool on the tray for at least 10 minutes. Then enjoy!
