RECIPE

Milkybar® White Chocolate & Raspberry Cookies Recipe

Tart and creamy, these cookies bring the best of both together in a delicious treat!

June 13, 2025

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Soft, chewy and packed with Milkybar® chunks, these white chocolate and raspberry cookies are a treat worth baking! The smooth and creamy Milkybar® pairs beautifully with the tart pop of juicy raspberries, creating a flavour combo that sings. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and fun to make, with no stand mixer required. So, preheat the oven, grab your mixing bowl and let’s bake up some seriously tasty white chocolate and raspberry cookies!

If you liked this chewy cookie, then you’ll love our White Chocolate and Raspberry Blondie. If you’re in the mood for something a little chunkier, try our Raspberry and White Chocolate Muffins. For even more summer berry flavours, dive into our Milkybar® and Berry Cheesecake pops.

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White Chocolate & Raspberry Cookies Recipe

You’re on your way to smooth and creamy, tart and zingy cookie heaven! Follow our tips and tricks for success.

White Chocolate and Raspberry Cookie Variations

For a fresh twist, add some chopped mint to the mixture, or for a zesty bite, add the zest of one orange. If you feel like taking your cookies in a milk chocolate flavour direction, swap the Milkybar® for Yorkie®. For extra crunch, fold in 150g chopped hazelnuts, or 190g pistachios for a vibrant pop of colour.

You will need

A baking tray
Baking paper

Ingredients

150g buttery baking spread, at room temperature
100g soft light brown sugar
75g granulated sugar
1 large egg
2 tsp vanilla extract
200g self-raising flour
1 Tbsp corn flour (helps stop the cookies spreading too much)
200g Milkybar®, chopped into chunks
60g frozen raspberries (do not defrost the raspberries)

Ingredients - To Decorate

50g Milkybar®, melted

Milkybar White Chocolate Sharing Bar 90g

Each cookie typically contains

Energy 1353kJ 323kcal 16%
Fat 16.0g 23%
Saturates 7.0g 35%
Sugars 25.3g 28%
Salt 0.39g 7%

of an adult’s Reference Intake (RI)*
Energy per 100g: 2015kJ/481kcal

Method

Preheat your oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
In a large bowl, combine the buttery baking spread, brown sugar and white sugar, and mix well to combine.
Add the egg and vanilla extract and mix to combined.
In a separate bowl, whisk together the flour and corn flour.
Gradually mix the dry ingredients into the wet mixture until just combined.
Gently fold in the Milkybar® chunks and frozen raspberries. From here, you’ll need to work quickly because the raspberries will start defrosting.
Scoop tablespoon-sized dough balls onto the lined baking tray, spacing them about 5cm apart. Aim for 12 cookie balls.
Bake for 15 minutes or until the edges are golden but the centres still look slightly soft.
Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, drizzle the cookies with the 50g melted Milkybar®.

Top Tip

You may be tempted to use fresh raspberries for this recipe, and you totally can, but frozen raspberries just work better. Raspberries are delicate, and even when mixed gently, they can break apart and turn to mush. By using frozen raspberries, they hold up better during mixing and baking, giving you more pronounced berries in every bite. We’re also using a small amount of corn flour in our dough to minimise spread during baking, which leads to a chunkier cookie with a delicious chew!

Questions?

How should I store my cookies?

Store your cookies in an airtight container at room temperature for up to five days.

Can I use freeze-dried raspberries for my cookies?

Yes! 20-30 grams of freeze-dried raspberries can be mixed in with the white chocolate.

Can I freeze the cookie dough?

Sure thing. You can shape the cookies into balls and freeze them in an airtight container. Bake the cookies from frozen and add 2-3 minutes to the baking time.