“Great British Baking Show's” Ruby Bhogal Shares a Raspberry Cookie Recipe Worthy of a Paul Hollywood Handshake

"You should always be left wanting another bite once you have finished a good treat (in my eyes) and these do just that," says Bhogal

Ruby Bhogal might no longer be in the Great British Baking Show tent, but she still takes her cookies very seriously.

"I am a big cookie fiend and very particular about how I like them. The best sort of cookies are the ones that have crisp, crunchy edges with a soft, slightly gooey middle," says the baking competition alum.

Bhogal's Macadamia, White Chocolate and Raspberry Cookies from her new cookbook One Bake, Two Ways are "a little tart, sweet and nutty and a great crowd-pleaser."

"You should always be left wanting another bite once you have finished a good treat (in my eyes) and these do just that," she adds.

There is room to personalize the treats if white chocolate isn't your favorite. "Use the base and add in what you do have," she says. "These cookies are great for a cupboard raid, so add in whatever chocolate you have to hand and maybe some broken-up salted pretzels, peanuts or dried fruit."

Related: Jenny Rosenstrach's 'Cheater Sheet-Pan' Tomato and Corn Pizza Gets Dinner on the Table in 25 Minutes

Ruby Bhogal's Macadamia, White Chocolate and Raspberry Cookies

1 cup (8 oz.) unsalted butter, at room temperature

½ cup packed light brown sugar

½ cup granulated sugar

⅓ cup sweetened condensed milk (from 1 [14-oz.] can)

1½ tsp. vanilla bean paste

1 large egg

3 cups (about 12 oz.) self-rising flour, sifted

Pinch of kosher salt

1½ cups (about 9 oz.) white chocolate chips

⅔ cup (about 3 oz.) macadamia nuts, roughly chopped

2¼ cups (about 9½ oz.) fresh raspberries

1. Beat butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until fully combined but not fluffy, about 1 minute. Add condensed milk, vanilla bean paste and egg; beat on medium low until emulsified, about 15 seconds, stopping to scrape down sides of bowl as needed.

2. Add flour, salt, white chocolate and nuts; beat on low speed until everything is fully combined and no visible streaks of flour remain, about 45 seconds.

3. Use an ice-cream scoop or measuring spoon to scoop out dough balls, and place on a parchment-lined baking sheet. (Don’t worry about spacing them out at this point; put them all together to save space.) Press raspberries on top and around the sides of each dough ball, lightly smashing them into dough and pushing them all together (raspberries will spread once baked).

4. Place baking sheet in freezer; freeze, uncovered, until very firm, at least 4 to 6 hours, or wrap in plastic wrap and freeze overnight.

5. Preheat oven to 350°. Line 2 large rimmed baking sheets with parchment paper. Place half of the frozen dough balls on 1 of the baking sheets at least 1½ inches apart. Bake in preheated oven, 1 baking sheet at a time, until bottoms and edges of cookies are golden brown and center is set, 14 to 16 minutes. Repeat with remaining half of frozen dough balls.

6. Cool cookies on baking sheet until fully set, at least 30 minutes, before transferring to a cooling rack.

Makes: 24
Active time: 15 minutes
Total time: 5 hours, 15 minutes (includes chilling time)

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