Desserts, Vegetarian

Raspberry & White Lava Cookies

Cooking method:

Food Processor
  • Prep Time: 30 mins
  • Total time: 42 mins
  • Skill Easy
  • Serves 12 people

Raspberry & White Lava Cookies

A beautiful combination – raspberry and white chocolate is definitely a winning combination. Warm, buttery cookies loaded with white chocolate chunk pieces with a generous portion of raspberry lava jam filling in the centre. A delicious Valentine’s day cookie recipe.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Eggs


  • 10-12 tsp raspberry jam
  • 150g unsalted butter (room temperature)
  • 120g light brown sugar
  • 80g white sugar
  • 230g plain flour
  • 4 eggs
  • 200g white chocolate pieces

Cooking mode

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  • Step 1

    Begin by freezing 10-12 tsbp of raspberry jam for 1-2 hours.

  • Step 2

    Using the bowl of your Ninja Kitchen food processor along with the plastic dough blade, begin by adding the butter chopped in small cubes along with both sugars, select low to mix the butter along with the sugars to form a paste like consistency.

  • Step 3

    Add the flour and egg yolks and select low until the ingredients mix together to form a thick cookie dough.

  • Step 4

    Pour in the white chocolate pieces and select low to combine them with the cookie dough.

  • Step 5

    Remove the frozen raspberry jam from the freezer and using and ice-cream scoop, scoop even amounts of cookie dough and flatten them, add the raspberry jam on top of the flatten out cookie dough and roll back into a ball – repeat process.

  • Step 6

    Place the cookie dough balls in the fridge for 1 hours.

  • Step 7

    Lastly, preheat the oven at 170°F/340°C, place the cookie dough balls in a baking tray lined with greaseproof paper with a gap in between each cookie – bake for approximately 12 minutes.