Raspberry and White Chocolate Cookies

1: Mix the butter (first softened up in the microwave) and sugar together in a bowl until there are no lumps left.

2: Add the yoghurt and vanilla extract.

3: Add the flour and mix well.

4: Add the white chocolate chunks.

5: Stir in the raspberries, don’t over mix.

6: Cover the dough with cling film and refrigerate for at least 30 minutes.

7: Preheat the oven to 180C.

8: Take the cookie dough out of the fridge.

9: Roll the dough into balls with your hands, using about a tablespoon for each cookie, and slightly flatten. Leave space between each cookie.

10: Bake for 10 to 12 minutes.