Slow Cooker Raspberry White Chocolate Cookie
A delicious giant slow cooker cookie with white chocolate chunks and fresh raspberries, for an indulgent sharing dessert.
Servings 8
Calories 336kcal
Equipment
Ingredients
- 190 g plain flour (all-purpose flour)
- 0.5 tsp baking powder
- 115 g butter at room temperature
- 75 g caster sugar (superfine sugar)
- 60 g soft dark brown sugar
- 1 tsp vanilla extract
- 1 egg
- 75 g fresh raspberries sliced in half
- 100 g white chocolate chunks
Instructions
- Grease the pot of your slow cooker and line it with baking paper.
- In a bowl, stir together the flour and baking powder.190 g plain flour (all-purpose flour), 0.5 tsp baking powder
- In another bowl, cream together the butter and two sugars until light and fluffy.115 g butter, 75 g caster sugar (superfine sugar), 60 g soft dark brown sugar
- Add the egg and vanilla extract and mix.1 tsp vanilla extract, 1 egg
- Stir in the dry ingredients.
- It might look a bit dry but get your hands in and work it together so that it comes together like dough. When it is the right consistency the sides of the bowl will be clean.
- Add the white chocolate chunks and mix through.100 g white chocolate chunks
- Add the halved raspberries and carefully mix through, avoiding crushing them.75 g fresh raspberries
- Place the mixture in the slow cooker bowl, on the baking paper. Press it in so it is flat and even and reaches the edges.
- Cook on high for 2-3 hours with a few pieces of kitchen roll under the lid to stop water dropping onto the dough.
- The sides will start to come away from the pot when it is ready, and the top will still look a bit moist, but it will harden on cooling.
- Take out the slow cooker pot and leave for a few minutes to cool.
- Remove the cookie by pulling the sides of the baking paper. Place it on a cooling rack to cool. Or if you are going to eat it hot, add ice cream and sauce and dig in!
Notes
This recipe fits a 3.5 litre slow cooker.
Increase the quantities for a larger slow cooker as otherwise it will be too thin and might burn quickly.
If using a smaller slow cooker, the cookie will be quite thick and won't harden as well.
Timings: This took 3 hours on high in my slow cooker but you need to know your own slow cooker and whether it cooks quickly because all slow cooker vary.
So check your cookie regularly to look out for burning and if the edges are getting cooked make sure it is not burning. If it does, remove!
Nutrition
Calories: 336kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 124mg | Potassium: 124mg | Fiber: 1g | Sugar: 24g | Vitamin A: 390IU | Vitamin C: 2.5mg | Calcium: 57mg | Iron: 1.4mg