Mixed Berry and White Chocolate Cookies

These are one of my favourite cookies. Naturally dyed by the mixed fruits and with hints of extra sweetness from the white chocolate chips and on the top a light caramelisation of the fruit and white chocolate peeping through. I also just love that they are pink cookies!

There seem to be a lot of recipes out there where the cookies look deep purple and they usually claim to be naturally dyed by the berries. I hate to tell you, this ain’t the case! Unless you use food colouring you will never get that deep deep colour. No matter what ratio of fruit you use, you only get a light pinky purple colour from mixed berries or blueberries.

I don’t make these too often due to the fact that I end up eating them all, almost as soon as they have cooled, they are that good! I have devised a small batch recipe to share today, this makes 7 palm sized cookies (yes I know, a very odd number) or 12-14 smaller tbsp sized cookies.

For me these are a sweeter cookie than I normally make with quite a high sugar to flour ratio. I kind of feel that you need the extra sugar to combat the tartness of the berries.


  • 160 g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 70 g unsalted butter melted
  • 90 g golden caster sugar
  • 1 tsp vanilla extract
  • 120 g frozen mixed berries
  • 70 g white chocolate chips


In a heat proof bowl, heat your berries in the microwave (or on the stove top if you prefer) with 1 tsp of water. I heat in 30 second intervals until they just start to break down. Usually 1.5 to 2 minutes in total.

While the berries are thawing, sieve the flour, baking powder and salt together.

Beat the sugar and butter together until pale and fluffy.

To the butter and sugar, add the mixed berries and juice and the vanilla. Beat until all broken down and mixed well.

Fold the dry ingredients into the wet until you just have a few streaks of flour left, add in the chocolate chips and finish folding in. Incorporating the chips before the flour has been folded in fully means you don’t over work the dough.

Scoop the dough onto a baking tray lined with baking paper. The dough will be quite loose and sticky. Chill on the tray in the fridge for 30 minutes at least.

To make large cookies I use an ice cream scoop, to make smaller cookies, use a tbsp measure.

Heat the oven to 200°C (fan oven).

Once the dough has chilled, remove from the fridge and gently press down the cookie mounds with wet fingers to slightly flatten them.

Cook in the hot oven for 10 to 13 minutes, depending on the size cookie you make. Allow to cool on the tin for 5 minutes before removing to cool fully on a wire rack.

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