Here Is Ruby Bhogal's Famous Raspberry Cookie Recipe

If you are a cookie lover and would not settle for just any recipe, Ruby Bhogal’s raspberry cookie recipe is perfect for you. The “Great British Baking Show” alum is also “a big cookie fiend and very particular about” how she likes them.

Ruby Bhogal states, “The best sort of cookies are the ones that have crisp, crunchy edges with a soft, slightly gooey middle.” If you are of her mind, you need to try this cookie recipe that makes use of macadamia, white chocolate, and raspberry from her new cookbook, “One Bake, Two Ways.” They come with slight tartness alongside a hint of sweet nuttiness that is bound to be a hit at any get-together.

While speaking to PEOPLE, Ruby Bhogal also suggested that one can personalize the raspberry cookie any way they like. While you can use her base recipe, feel free to tweak the chocolate you use. You can either opt for one you like or simply save yourself a trip to the grocer’s by using the one you already have in your fridge. She also recommended using her recipe to clear out any old stock in your pantry, incorporating “salted pretzels, peanuts, or dried fruit” if you feel up for it. Ruby Bhogal’s raspberry cookie recipe is so good that you and your guests will keep coming back for more.

1 cup unsalted butter, room temperature
½ cup packed light brown sugar
½ cup granulated sugar
⅓ cup sweetened condensed milk
1 ½ teaspoon vanilla bean paste
1 large egg
3 cups self-rising flour, sifted
Pinch of kosher salt
1 ½ cups white chocolate chips (or any chocolate you have at your disposal)
⅔ cup macadamia nuts, roughly chopped
2 ¼ cups fresh raspberries

To make Ruby Bhogal’s raspberry cookie recipe, combine butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium-low speed until fully combined (should take about 1 minute). Just make sure the mixture does not turn fluffy.
Then, add condensed milk, vanilla bean paste, and egg to the sugar mixture. Beat on medium-low until emulsified (should take about 15 seconds). Stop and scrape down the sides of the bowl as and when needed.
Now, add salt, flour, white chocolate, and nuts to this mixture. Beat on low speed until everything is well combined with no visible streaks of flour remaining (should take about 45 seconds).
It’s time to scoop the cookies now! For this, use an ice-cream scoop or measuring spoon to scoop out dough balls, and place them on a parchment-lined baking sheet. Don’t worry about spacing them out at this point, simply put them close to each other to save space.
Then, press fresh raspberries on top and around the sides of each dough ball. Make sure to lightly smash them into the dough and push them all together. Don’t worry, raspberries will spread once baked.
Now, place the baking sheet in the freezer. Freeze the cookie dough, uncovered for at least 4 to 6 hours, or until very firm. Alternatively, you can cover them in plastic wrap and freeze them overnight.
Once firm, remove it from the freezer and prepare your oven by preheating it to 350 degrees Fahrenheit.
Then, line two large, rimmed baking sheets with parchment paper. Place half of the frozen dough balls on one of the baking sheets, ensuring you leave at least 1 ½-inch gaps between them.
Once done, bake in the preheated oven, until the bottoms and edges of cookies are golden brown and the center is set. This will take about 14 to 16 minutes. Repeat the same process with the remaining half and you are sorted.
Once you have baked them all, cool Ruby Bhogal’s raspberry cookies on the baking sheet until fully set. Leave them untouched for at least 30 minutes. You can then transfer them to a cooling rack.

Ruby Bhogal’s raspberry cookie recipe is now ready! You can enjoy them with your favorite drink or simply as it is. So, go get the ingredients and try “Great British Baking Show” alum Ruby Bhogal’s raspberry cookie recipe today and surprise your loved ones with the same!