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White chocolate raspberry cookies with white chocolate chunks and freeze dried raspberries making gooey, chewy, and delicious cookies!

So, I realise that I am slightly cookie bar obsessed, and it kinda made me realise that I hadn’t baked actual cookies in a while. I made my rolo cookie bars again recently for a video, and I ADORE THEM SO MUCH, but I felt like I wanted an actual cookie and not the traybake version.

Luckily, I was in the mood for some baking and these were created and ohmydays they were dreamy. I used a very similar idea for the recipe as my white chocolate fudge cookies and mini egg cookie bars because I just adore how they work.

Cookie dough 

I changed the recipes up slightly, however, and wanted to make the cookie slightly thicker so that they didn’t spread. I often find with cookie recipes that don’t have cocoa powder in, the actual cookies can spread into thin awkward pancakes and its not pleasant.

Using the same base cookie recipe was alright, but adding in a little more plain flour, and swapping the sugars up slightly made them perfect. You need to have a chunky cookie in your life!! You can swap up the sugar if you want, but I love the mix of the light brown soft sugar, and the granulated. 


I used freeze dried raspberries in these, as I just find it so incredibly easy. However, you can use fresh or frozen raspberries too! It does mean you have to deal with more moisture, but it can work well… they may just be a little squishy. 

You can use fresh raspberries, you just have to chop them up quite small, dry them with some kitchen towel, and expect your cookies to spread a little more. Working with frozen raspberries is actually sometimes easier because they don’t squish nearly as easily, giving you more time to work with them

I find with the freeze dried raspberries you can just whack them in and go straight to baking – but that’s up to you. I recommend using these freeze dried raspberries because the packet is so much bigger than the ones you can get in the supermarket. However, if you do want to buy from the supermarket I have bought them in Morrisons, Sainsbury’s and Waitrose. 


The best result for me (which is what is in the recipe) is a mix of white chocolate chips and freeze dried raspberries. The best cookies ever come from this mix (which you can see in these photos) and I am in love! If you don’t want, or can’t use, freeze-dried raspberries, then use a total of 175g frozen raspberries. 

I utterly adore the combination of raspberry and white chocolate, as the two flavours are just a marriage made in heaven. My white chocolate & raspberry blondies demonstrate this, along with my extremely easy and simple raspberry & white chocolate mousse recipe.

Recipe adaptations 

Honestly, the combination is one of my favourites, along with chocolate and orange, and mint chocolate.  However, raspberry recipes always seem fresher to me. You can easily substitute any of my raspberry recipes with strawberry, and vice versa.

Along with changing the fruit up, you can also change the chocolate to milk, or dark – or anything else. It is entirely up to you! I personally use this white chocolate in all of my baking, but you can use any! If you’re a fan of raspberry, this recipe is perfect for your cravings.. 

Tips & Tricks 

  • You can find freeze dried raspberries online here – or in Waitrose, and often in other stores like Lakeland/Sainsburys/Morrisons.
  • I use these white chocolate chips in my baking! 
  • These cookies can last for 3+ days. 
  • You can easily bake these into cookie bars by following the same method, but baking into a 9″ square tin, and baking for 20 minutes at the same temperature!
  • This recipe has been updated – it used to use a combination of freeze dried and frozen raspberries (150g), but I prefer them without. 
  • If you don’t want to use cornflour, use 25g more flour.

White Chocolate Raspberry Cookies!

White chocolate raspberry cookies with white chocolate chunks and freeze died raspberries making gooey, chewy, and delicious cookies!
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Raspberry, White Chocolate
Prep Time: 30 minutes
Cook Time: 12 minutes
Cooling Time: 1 hour
Total Time: 1 hour 42 minutes
Servings: 12 Cookies
Author: Jane's Patisserie


  • 275 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 1 tbsp cornflour
  • 115 g unsalted butter/baking spread
  • 100 g light brown sugar
  • 100 g granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 20 g freeze dried raspberries
  • 250 g white chocolate chips


  • Preheat the oven to 200ºc/180ºcfan and line two-three large baking trays with parchment paper, leave to the side.
  • Add the sugars and butter to a bowl, and cream together
  • Add in the vanilla and egg and beat until combined.
  • Add the flour, cornflour, sea salt and bicarb and beat until a cookie dough is created!
  • Add the freeze dried raspberries and chocolate chips and beat again!
  • Scoop the cookie dough using a cookie scoop for even portions, then lightly roll into balls. I make 12 out of the batch. Bake in the oven for 10-12 minutes.
  • Leave the cookies to cool on the trays for 30 minutes, then transfer to a rack to cool completely! Enjoy!


  • You can find freeze dried raspberries online here - or in Waitrose, and often in other stores like Lakeland/Sainsburys/Morrisons.
  • I use these white chocolate chips in my baking! 
  • These cookies can last for 3+ days. 
  • You can easily bake these into cookie bars by following the same method, but baking into a 9″ square tin, and baking for 20 minutes at the same temperature!
  • This recipe has been updated - it used to use a combination of freeze dried and frozen raspberries (150g), but I prefer them without. 
  • If you don't want to use cornflour, use 25g more flour.


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Chloe on April 8, 2024 at 8:18 pm

    5 stars
    My husband and I love these cookies. Always keep a batch in the freezer and bake off a couple for treats!
    I want to experiment and try and make this with lemon extract and lemon zest – to make lemon, white chocolate cookies.
    Do you think this would work? Or zest to wet?

  2. Suzanne on January 31, 2024 at 1:14 am

    This looks so good! What a great combination of flavors !

  3. Francesca on August 26, 2023 at 4:53 pm

    5 stars
    This is my first time following this recipe, I tried a different one last year using fresh raspberries but they tend to go cakey and grey/purple from the fruit juices. I did find this recipe looked a little too dry in my bowl so I did add 2 table spoons of milk stirred in one at a time and it became a better consistency. I used dehydrated raspberries instead of freeze dried and it’s come out beautifully

  4. Nadine on November 17, 2022 at 1:11 pm

    Can i make the dough and then freeze them?

    • Jane's Patisserie on November 28, 2022 at 3:31 pm

      Yes absolutely, just add on 1/2 mins if baking from frozen! Hope this helps! x

    • Abigayle on April 3, 2023 at 4:53 pm

      Hi Jane!

      I’ve used this recipe before with the frozen raspberries, and I can’t remember how much to put in if I want to use frozen and freeze dried

      Thank you! Xx

    • Jane's Patisserie on April 5, 2023 at 9:43 am

      Hiya! Take a look at the notes at the bottom of the recipe. Hope this helps! x

  5. Gemma Crombie on May 10, 2022 at 10:18 pm

    I have tried loads of your NYC cookies and LOVE them!! Would you be able to make these as NYC cookies? If so would I just need to freeze them before going in the oven? Thanks!!☺️

    • Jane's Patisserie on May 17, 2022 at 1:35 pm

      Hiya! Yes – you’d need to freeze them, weigh them and bake them the same as NYC Cookies! Hope this helps! x

  6. Nicky on May 2, 2022 at 3:08 pm

    Hi, if i was to use only freeze dried raspberries and no frozen ones what quantity would i need please?

    • Jane's Patisserie on May 3, 2022 at 4:32 pm

      Hiya! I would use 15g of freeze dried raspberries! Hope this helps! x

  7. Ella on March 31, 2022 at 6:21 pm

    Love white chocolate chips in cookies!

  8. Chloe on January 31, 2022 at 5:35 pm

    4 stars
    I tried this recipe but the cookies have gone green and flat. I am going to use just freeze dried raspberries next time. Do I use whole freeze dried raspberries or small pieces? The raspberries in the link you put on the above recipe are no longer available. Thank you!

    • Jane's Patisserie on February 3, 2022 at 12:59 pm

      Hiya! Sao sorry to hear this! Jane recommends using the crumbs rather than whole! Hope this helps! x

  9. Marie on September 18, 2021 at 3:19 am

    Hi there, if using frozen raspberries do you recommend thawing them to remove the water first? I made a batch and they turned out cakey, like the texture of a muffin. I think this is due to the extra water in the batter? Thanks 😉

    • Jane's Patisserie on September 20, 2021 at 10:54 am

      Frozen is too wet for the cookies, even if thawed – this will cause the cakeyness!

  10. Havva Goldring on July 16, 2021 at 6:38 am

    5 stars
    I have made a good selection of Jane’s recipes and they always come out ah-maze-ing! These raspberry white chocolate cookies are definitely my favourite (closely followed by the white choc raspberry blondies and biscoff blondies! Omg i love them all).
    I can’t wait for the book to arrive!!
    Thanks Jane!

    • Jane's Patisserie on July 19, 2021 at 10:42 am

      Awh this makes me so happy, I am so pleased you love my recipes. They are three of my favourites recipes as well. Ahh thank you so much for pre-ordering, not long at all now until it arrives!xx

  11. Chloe Barnard on June 25, 2021 at 10:00 am

    Hi Jane

    Would i be able to use gluten free flour to make these for someone who is allergic to gluten? Thanks

    • Jane's Patisserie on June 28, 2021 at 4:17 pm

      Hiya, yes it is worth a go x

  12. Tiffany on May 26, 2021 at 7:00 pm

    5 stars
    Thanks for sharing your recipe
    I have a question
    How many grams should I put in if I use only freeze-dried raspberry?
    15g right?
    I dont have Frozen Raspberry

    • Jane's Patisserie on May 28, 2021 at 10:25 am

      Hiya, yes 15g should be fine xx

  13. millie on May 9, 2021 at 5:48 pm

    hello! I have previously made these and they were amazing – i am now wanting to make them again but as a giant cookie instead of multiple smaller ones. if i were to make the mixture and bake it without dividing the mixture up would this still bake okay or does the recipe need to be altered slightly? thanks!

    • Jane's Patisserie on May 15, 2021 at 9:48 am

      Hey! Personally I would only use freeze dried raspberries otherwise it won’t have a cookie like texture. Follow the timings of my cookie bar recipes and see if that works!x

  14. Lisa Gardner on April 19, 2021 at 12:43 pm

    Hi Jane, I’ve just made these, they taste delicious but went a funny green colour??? Any tips on where I went wrong?

    The only recipe of yours that went wrong 🤯

    • Jane's Patisserie on April 19, 2021 at 5:03 pm

      Hey! unfortunately that can happen with the raspberry in cake, you can use just freeze dried raspberry though and see if that helps xx

  15. Sarah2335 on April 18, 2021 at 12:28 pm

    5 stars
    Omg these are so good. First time i made them left little longer baking as didn’t think they were cooked. Delicious. Second time 12 mins and even more delicious. Thanks for fab recipe.

  16. Laura D'Silva on April 10, 2021 at 7:04 pm

    3 stars
    Hi Jane

    Just had a few problems with mine! Can you help for next time!?
    -When I whisked the butter and sugar it didn’t cream until I quickly put it in the microwave to melt the butter a little.
    -it was quite a dry cookie dough until I added the frozen raspberries is that right?
    -the frozen raspberries made it go pink! Was it because I over whisked it? When I whisk the chocolate and raspberries the whisking went crazy, bits flying out everywhere!
    -my cookies were underdone after 12 minutes, but the bottom was burnt!!
    Any tips for next time? X

    • Ella on March 26, 2023 at 12:26 pm

      5 stars
      These cookies are so good !!! Thanks Jane x

  17. Pauline on March 31, 2021 at 8:59 pm

    I love this whit chocolate & raspberry flavour combination but would like to have it as a large heart shaped cookie, would I have to change the recipe to achieve that

  18. Pauline on March 30, 2021 at 9:24 pm

    I’d really love this white chocolate & raspberry flavour combination as a giant heart shaped cookie, would I need to change up the recipe or would this work baked in a heart shaped baking tin

  19. Natalie weston on March 26, 2021 at 11:15 pm

    Hi Jane, i’ve recently tried this recipe but instead of cookies i made it into a cookie bar as i saw this in the notes section! I used only frozen raspberries instead of using freeze dried raspberries and frozen and i found that my cookie bar is very moist & when i’ve tried to cut it up it’s not held it’s shape! Can you give me any tips about how i can improve it?

    • Jane's Patisserie on March 27, 2021 at 9:45 am

      Hello! This happens because the frozen raspberries contain lots of moisture so if you are able to I would recommend using just the freeze dried raspberries for cookie bars xx

  20. amina on March 20, 2021 at 9:27 pm

    4 stars
    Luv the recipe but just wondering when i made the dough jt seemed like there was too much moisture (i guess this is from the frozen raspberries) what would i do about that? as the dough wasn’t forming too well and the raspberries were defrosting whilst i was trying to combine

    • Jane's Patisserie on March 22, 2021 at 4:22 pm

      You would have to use purely freeze dried raspberries and no fresh or frozen to get bests results x

  21. Indra on March 20, 2021 at 11:48 am

    5 stars
    I haven’t tried my cookies yet but not sure I will, can you give any advice on how to beat the raspberries in? I used all frozen and as soon as I tried to mix them in the dough it all went mushy and red, looked like a big brain! They were very wet… now I am staring at them not sure if safe to eat 😬

    • Jane's Patisserie on March 22, 2021 at 4:23 pm

      There is no reason why they won’t be safe to eat..

  22. Freya on March 20, 2021 at 1:03 am

    Hi! If I don’t use freeze dried raspberries do I need to add anything instead? Like more frozen raspberries? Thanks! 🙂

    • Jane's Patisserie on March 22, 2021 at 4:26 pm

      No, you can’t add any more frozen because of the moisture x

  23. Mary on March 18, 2021 at 11:00 am

    4 stars
    Great recipe! Everyone in the family loved these. Just a quick question, is there a way to make the cookies more chewy as that’s just a personal preference? Thanks xx

    • Jane's Patisserie on March 23, 2021 at 3:28 pm

      If you used JUST freeze dried raspberries then it could work – but if you use real raspberries it wont because of the moisture!

  24. Hollie Rawlins on March 10, 2021 at 9:23 am

    Am I able to swap the frozen and freeze dried raspberries for desiccated coconut? X

    • Jane's Patisserie on March 12, 2021 at 8:36 am

      The quantities would be different as the coconut is so much lighter, so maybe 50g max? x

  25. Katie on March 4, 2021 at 12:28 pm

    Would I be able to use caster sugar instead of granulated sugar? X

    • Jane's Patisserie on March 4, 2021 at 10:43 pm

      Generally I do avoid caster sugar in my cookies as it can change texture and end results x

  26. Faye on March 3, 2021 at 2:54 pm

    If I didn’t freeze these before baking, would I still get a NYC cookie style please? X

    • Jane's Patisserie on March 3, 2021 at 8:12 pm

      These ones are not NYC style anyway – but for NYC ones you need to chill the dough. x

    • Cassie Baez on March 4, 2021 at 11:44 pm

      5 stars
      After reading comments I didn’t realize the butter was supposed to be melted. I used room temp butter and the dough came together but was a bit dry until I added my frozen raspberries. The cookies came out delicious though. I weighed them out to 3oz each cookie and then cooked for 16min, let them sit on the pan for 2min and then transferred to racks. They soft and chewy the first day. Second day they already started to harden up a bit but we’re still good. What would you suggest to keep them from hardening up to fast. I figured I’d try taking a bit off the flour. But would melting the butter make that difference.

  27. Christine on February 23, 2021 at 5:42 pm

    Hi do I keep the frozen raspberries whole or do I need to chop them


  28. Katie Mc on February 22, 2021 at 12:41 pm

    5 stars
    Hi Jane I haven’t done the recipe yet but wondered how big it made the cookies? I’ve got 10cm pouches for them to go in?

    • Jane's Patisserie on February 22, 2021 at 1:37 pm

      I mean I can’t be exact as they may spread a little more or less, but I think 10cm pouches should be fine! x

  29. Ben Woollams on February 16, 2021 at 10:24 pm

    5 stars
    Best thing I’ve ever eaten, mix of a cookie and a muffin.

  30. amy on February 8, 2021 at 4:04 pm

    Hi Jane,

    Is it possible to roll these in balls and pop them in the freezer for 30 mins before baking to get a NYC style cookie (similar to your other NYC cookie recipes).


  31. Caroline on February 6, 2021 at 9:30 pm

    If I have raspberry jam/ conserve would that work in this recipe? Would I need to reduce the amount of sugar so it’s not too sweet? I love thick chunky cookies so I’m worried the mix will be too runny.

    • Jane's Patisserie on February 7, 2021 at 12:28 pm

      I have not tried a jam in a cookie before, sorry!

  32. Sarah Jane on February 5, 2021 at 1:26 pm

    Hello – odd question – but could these be frozen at any point? Fancy making them in advance 🙂 Thank you

    • Jane's Patisserie on February 6, 2021 at 4:35 pm

      Yes you can freeze the raw dough and bake from frozen!

  33. Jenna on January 12, 2021 at 7:04 am

    Jane I made these near Xmas but with a packet of white choc chips and raspberry chips from aldi on a baking special they were doing and
    I want to do them again but for my life I can’t find any, I’m looking for raspberry bits if that makes sense, after my fail with the blondies I don’t want to use fresh or frozen ooops x

    • Jane's Patisserie on January 13, 2021 at 12:28 pm

      The freeze dried raspberries I use are linked on the post!

  34. Amy on January 8, 2021 at 3:57 pm

    5 stars
    Sounds amazing can’t wait to try it. However I wish to make it in a pie dish to eat warm with ice cream. Will this recipe work for that? Also I will be using freeze dried raspberries

    • Jane's Patisserie on January 10, 2021 at 2:14 pm

      Yes this recipe would work well for that!

  35. Bonnie Davis on December 19, 2020 at 11:30 pm

    2 stars
    Had high expectations considering I love her other recipes… I threw these out.. way too much white chocolate… make sure you get good quality white chocolate too because it’s all you will be tasting! I advise 1/3 the amount of white chocolate

  36. Mari on December 13, 2020 at 9:34 pm

    Hi! I’m a new baker and so excited to try these out. I see that you call for corn flour. I’ve never heard of that before, although I know what cornstarch is but apparently they’re not the same thing? What does the corn flour do for the cookie? Can I leave it out while still getting a good cookie? Thanks 🙂

    • Jane's Patisserie on December 13, 2020 at 9:57 pm

      I believe cornflour and cornstarch are the same! It creates the best texture!

  37. Alice Savage on November 13, 2020 at 11:06 am

    Hi Jane,

    I’ve made these cookies yesterday and i’m not sure what i did but they look mouldy! The cookies themselves taste nice but the appearance isn’t very good. I didn’t add the dried raspberries do you think it has something to do with it?

    • Jane's Patisserie on November 13, 2020 at 11:19 am

      Sometimes the colour can go a little strange, but it’s natural unfortunately! They’re completely fine x

    • Sofiyah on November 17, 2020 at 3:32 pm

      Hi Jane

      Can i replace the frozen and dried raspberry with cranberries? Meaning that, I use 140g of cranberries..

    • Jane's Patisserie on November 17, 2020 at 3:50 pm

      I wouldn’t recommend adding any more than the 125g, because the fresh fruit already causes the cookies to soften and more can be bad (unless you mean dried, then that’s fine!) x

    • Feyi Maria on November 21, 2020 at 9:54 pm

      5 stars
      Yep this happened to mine to! Did some research and found out it’s a chemical reaction that the berries have with the baking soda or something like that. Although I don’t know if there’s a way we can prevent this from happening and I feel like only using dried raspberries will make the cookies less soft
      because there’s no moisture.

  38. Cheron Phillips on November 12, 2020 at 7:40 pm

    5 stars
    Made these last night and my goodness they were amazing. Love this recipe.
    I even packaged some up warm and drove them to my friends to cheer them up.
    Worked a treat

  39. Ria on November 9, 2020 at 8:00 pm

    2 stars
    Taste was good but unfortunately was more like a scone than a cookie. Too thick and no crunch at all.

    • Jane's Patisserie on November 18, 2020 at 11:25 am

      Sorry you didn’t like it – they won’t be super crunchy because of the fruit. For a crunchy cookie you need to use only freeze dried!

  40. Hannah on November 6, 2020 at 12:41 pm

    5 stars
    Hi Jane,

    Really keen to make this for my other half who is intolerant to gluten.
    Will these work with gluten free plain flour?


    • Jane's Patisserie on November 6, 2020 at 3:06 pm

      Yes it should be fine – although I would maybe reduce the frozen raspberries slightly! x

  41. Sara on October 22, 2020 at 3:13 am

    Hi. Can I make without dried raspberies

    • Jane's Patisserie on October 22, 2020 at 3:10 pm

      You can, but you can’t put in more frozen raspberries because it can ruin the mixture!

  42. Nihad on October 17, 2020 at 1:48 pm

    That looks great x

    • Aalia on December 2, 2020 at 9:50 am

      Hi do I need to make any adjustments to the rest of the recipe if I want to use only dried raspberries and no frozen raspberries?

    • Jane's Patisserie on December 2, 2020 at 12:28 pm

      You can up the dried raspberries by 5g, but otherwise no just leave the frozen ones out!

  43. Chloe on October 13, 2020 at 8:59 pm

    Could these be made without the raspberries so they are just white chocolate cookies? Should I add any more chocolate to the recipe? Or do you have another recipe on your page that would be better to follow and change to white choc? 🤩

    • Jane's Patisserie on October 13, 2020 at 9:04 pm

      Hey! Yes they definitely can – you could add up to 300g chocolate!

  44. Vicki Skinner-Allen on October 7, 2020 at 10:01 am

    5 stars
    Hi Jane,

    I made these a couple of weeks ago and they have become a firm favourite but mine turned out pink and a lot more flat/squiahier than yours. Do you think this could be a result over over beating the raspberries in? I used frozen ones!

    Thank you so much! I adore your blog!

    • Jane's Patisserie on October 7, 2020 at 2:18 pm

      Yes so over beating the raspberries can cause it for sure – even frozen ones can mush in! I wouldn’t say it’s a bad thing to be pink! Although it may be better to use maybe 2/3 less raspberries for you and see if it helps? x

  45. Suzanne on October 2, 2020 at 12:16 pm

    Hi Jane,
    If I wanted to make just plain white chocolate cookies, could you suggest how I could adapt the recipe ? Love every recipe of your that I have tried 😊Thank you

  46. May on September 11, 2020 at 11:07 pm

    Hi Jane! Would you recommend storing these cookies in the fridge or just leave at room temp? You mentioned that these can last up to 3 days but I’m just worried about where to store them since they do contain actual raspberries that could go bad.

    • Jane's Patisserie on September 12, 2020 at 10:52 am

      To be fair mine are usually eaten too quickly to worry about it, but I just did room temp and they were fine xx

  47. Jane on September 10, 2020 at 11:39 pm

    How did you measure the raspberries? Cause I was planning to substitute it with strawberries so do i just cut the strawberries into small chunks and put it in a measuring cup or can I convert the measurement to grams??

    • Jane's Patisserie on September 11, 2020 at 8:40 am

      As per the recipe I used 125g frozen raspberries and 15g freeze-dried raspberries – strawberries can often hold alot more water so may not work as well, but you need to stick to max 125g frozen chunks x

  48. Deb on September 10, 2020 at 10:46 am

    4 stars
    Hi Jane,
    Your cookie recipes are amazing, you are now my goto for all cookies! Thank you.
    I have one question on the updated raspberry and white chocolate though, I didnt realise the recipe had changed until I was about to add in the choc and freeze dried raspberry and then noticed the frozen raspberries (which I didnt have), ultimately my cookies turned out far too sweet, is there any chance you could either have 2 versions of the raspberry/white choc (old and new), or possibly just have a comment stating what you should change if not adding frozen raspberries please?
    Time for me to try a new one I think, as I say, I just love your cookie recipes, thank you 🙂

    • Jane's Patisserie on September 11, 2020 at 8:47 am

      There are notes on the post about what I changed – really not much changed at all though so the sweetness wouldn’t have come from it x

    • Donna on November 8, 2020 at 10:41 am

      I haven’t done the recipe yet but want to leave out the frozen raspberries- would I need to add anything extra to substitute the frozen raspberries

    • Jane's Patisserie on November 8, 2020 at 10:42 am

      No you wouldn’t – you can increase the freeze dried, or chocolate chips, but they work fine if it’s just left out x

  49. Ella on September 9, 2020 at 4:20 pm

    I was reading the recipe and it never mentioned anything about melting the butter but the comments did. Is the butter supposed to be melted or just softened to room temperature? I’m just asking cause I read that you also updated the recipe recently so I’m not entirely sure if the previous recipe stated melted butter while the updated recipe was changed to softened butter

    • Jane's Patisserie on September 9, 2020 at 8:14 pm

      Ahh the previous recipe was melted, the up-to-date is not! x

  50. Louise on September 8, 2020 at 12:52 pm

    If I don’t want to use the frozen raspberries, how much do I need to increase the freeze dried raspberries by?

    • Jane's Patisserie on September 8, 2020 at 1:29 pm

      The original recipe just used the 15g and was lovely! X

  51. Sharon Skinner on September 6, 2020 at 10:47 pm

    5 stars
    Made these tonight but in a brownie tin – they took 40 mins to cook and were amazing. I’ve made several of your recipes now and they have all been nice.

  52. Heather Smith on September 5, 2020 at 7:48 pm

    I’ve used this recipe but the cookies have turned pink😕 is that right? Thankyou

    • Jane's Patisserie on September 5, 2020 at 7:53 pm

      If the raspberries beat in more they can do, but I wouldn’t say it’s a bad thing?

  53. Faye on September 3, 2020 at 11:37 pm

    Would I be able to freeze the cookie dough and cook from frozen as and when please? X

  54. Natalie Whitmore on August 23, 2020 at 5:19 pm

    5 stars
    I made these today but left out the raspberries and put a tsp or frozen caramel spread (like your biscoff cookies). They taste amazing 😉 as do all your recipes. I see you posted a new doughnut recipe recently that need to be fried. Would you be able to do a baked doughnut recipe one day. Thanks Xx

    • Jane's Patisserie on August 23, 2020 at 6:34 pm

      Theres two baked doughnut recipes on my blog! x

  55. Harvinder on August 14, 2020 at 4:54 pm

    5 stars
    Hi Jane!
    I made these cookies and everyone found them very sweet. Which ingredients could I reduce to make them less sweeter? THANKS!!

    • Jane's Patisserie on August 14, 2020 at 8:51 pm

      Hey, with the white chocolate and raspberries they will naturally be quite sweet. You can reduce the chocolate, and it would be okay – but you can try reducing the sugar, however that can drastically change the cookie dough sometimes. x

  56. Lisa on July 3, 2020 at 3:07 pm

    Hi Jane, my son and I made these today but they stayed in balls when cooking and didn’t flatten. I flatten them myself during/after cooking. The dough mixture was a quite dry and crumbled easily but still formed the dough. Next time should I reduce the flour which is 300g or take out the cornflour (1tbp)? Or increase the butter? Still yummy but I don’t normally have to squish any of your cookie receipts! Thank you

    • Jane's Patisserie on July 3, 2020 at 3:53 pm

      I would reduce the flour to 275g but keep everything the same – but flatten slightly before baking x

  57. Jenn on June 18, 2020 at 4:47 pm

    Do you think I could put lemon instead of raspberries? Trying to think of a lemon based cookie recipe and thought lemon and white chocolate would work? Do you have any suggestions? 🙂

  58. Rebecca on June 9, 2020 at 10:25 am

    Would I be able to use chocolate chunks instead of chocolate chips and what frozen raspberries work instead of the freeze dried raspberries?

    • Jane's Patisserie on June 9, 2020 at 1:54 pm

      Yes and yes! The frozen raspberries can sometimes make them take a little longer to bake because of the moisture x

  59. Kerry on May 22, 2020 at 4:28 pm

    Hi! Is there any way to turn this into a chocolate cookie with cocoa powder? X

    • Jane's Patisserie on May 22, 2020 at 7:49 pm

      Yes – remove 30g of flour, and use 30g cocoa powder!

  60. Laura Eke on May 22, 2020 at 12:54 pm

    Struggling to get any plain flour anywhere at the moment, can we use self raising instead? 🙂

    • Jane's Patisserie on May 22, 2020 at 7:54 pm

      You can – but the texture will change somewhat! X

  61. Rups on May 15, 2020 at 8:56 pm

    Hi Jane
    Could I use arrowroot instead of corn flour?

    • Jane's Patisserie on May 16, 2020 at 9:19 am

      I would just use 25g more flour, or leave it out! x

  62. Lucy on May 8, 2020 at 2:20 pm

    Hi, if I were to use fresh raspberries (finely chopped and dabbed dry) do you have any idea what quantity I would need?

    • Jane's Patisserie on May 8, 2020 at 3:01 pm

      I would say about 100-150g!

    • Marium on June 12, 2020 at 3:03 pm

      Are you supposed to melt the butter completely to a liquid?

    • Jane's Patisserie on June 13, 2020 at 4:39 pm

      Yes, melt completely!

  63. Fiona on April 29, 2020 at 5:36 pm

    5 stars
    Absolutely love your recipes….stumbled across this one by accident, whipped them up in no time at all! Another favourite to add to the list!

  64. Ellie on April 3, 2020 at 1:08 pm

    I can’t find cornflour anywhere. Could I leave this out or buy a replacement?

    • Jane's Patisserie on April 3, 2020 at 5:30 pm

      Cornflour doesn’t really have a replacement unfortunately – but you can up the flour by 25g, but they may spread more.

  65. Jess on October 29, 2019 at 2:33 pm

    Hi Jane,

    Would I be able to make the cookie mixture and freeze this? If so, would you freeze this before or after adding the raspberries and chocolate? And would you freeze in small balls or one big one? and how would i defrost this before use or would you cook from frozen?

    Thank you!

    • Jane's Patisserie on October 29, 2019 at 10:40 pm

      I would make the entire recipe, I would freeze in balls or a long log you can slice, and I would bake from frozen!

    • Jess on October 31, 2019 at 4:45 pm

      Thank you so much for your advice Jane 🙂 Would you recommend the same process for your sugar cookies and gingerbread men?

  66. Emily on June 20, 2019 at 10:22 am

    Can you use macadamia nuts instead of the raspberry pieces ? Thanks x

  67. Jane's Patisserie on March 3, 2019 at 9:41 am

    In the recipe I bake from fresh, not frozen, so if you are baking from frozen they will take a bit longer as they are frozen, not room temperature. They aren’t designed to spread that much either! 😊

    • Reshma Patel on January 11, 2020 at 9:39 pm

      Do you use dark brown sugar or light brown sugar? And which white chocolate would you recommend for the real white chocolate milky bar taste ?

    • Jane's Patisserie on January 12, 2020 at 8:39 am

      I used light brown – and I wouldn’t call milky bar real white chocolate taste at all – I use Callebaut chocolate chips.

  68. Zara on November 5, 2018 at 7:24 pm

    Hi Jane! Looks delicious! I just wanted to ask , when you say melt the butter do you mean completely melt into liquid form?
    Thanks x

  69. Bev on November 16, 2017 at 10:22 pm

    This sounds yummy! I never knew there was such a thing as a cookie scoop but now I see there are different sizes. What size would you recommend for cookies?

    • Jane's Patisserie on November 18, 2017 at 10:11 pm

      I use 5 or 6cm width ones usually!

  70. Holly on October 22, 2017 at 8:23 pm

    Can you substitute the raspberries with glacé cherries?

    • Jane's Patisserie on October 22, 2017 at 10:15 pm

      I wouldn’t know as I haven’t tried. Glace cherries are quite sugary, and I’ve never baked them before.

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