Raspberry and White Chocolate Chunk Cookies

    25 min

    This could arguably be the best ever cookie dough you will ever make – the secret is adding the condensed milk which gives you the most wonderful texture – crisp outside and a soft centre.


    Surrey, England, UK
    24 people made this

    Serves: 25 

    • 225g (8 oz) unsalted butter, softened
    • 225g (8 oz) caster sugar
    • 170g tube Carnation Condensed Milk
    • 350g (12 oz) self-raising flour
    • 150g (5½ oz) white chocolate, chopped
    • 175g punnet raspberries

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a large bowl, cream the butter and sugar until pale, and then stir in the condensed milk. Sift in the flour and then work into a soft dough with your hands. Mix 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 fold over the sides of the dough to encase the raspberries. 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.
    5. Leave to cool slightly and set before transferring to a cooling rack.


    The dough without the raspberries will keep in the fridge for 2-3 days or for about 1 month in the freezer – freeze in small slightly flattened chunks and bake as required!

    Try these other combinations

    Roasted hazelnuts and dark chocolate
    3 tbsp cocoa mixed into plain dough with white and dark chocolate chunks added at the end
    Dried cranberries and macadamia nuts
    Ripple in some Carnation Caramel and add some chopped stem ginger
    Orange zest, raisins and cinnamon

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

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    Reviews & ratings
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    Reviews in English (20)


    Brilliant recipe, fairly easy to prepare and taste yummy. I would suggest chopping up raspberries before adding them to the cookies, and sprinkling some sugar over the top of them (if out of season) as they can be a little bitter. I also used a bit more chocolate as that is the way I prefer them. It is also worth remembering that these cookies expand while they are cooking so be wary of how close together you put them on the tray  -  17 Jan 2012


    THESE ARE AMAZING ! I didn't use raspberries, just white and milk chocolate. SO delicious.  -  23 Aug 2011


    Fantastic soft, chewy cookies, with sweet chunks of choolate and sharp raspberries. Better than any store bought I've had!  -  23 Mar 2011