If you have a sweet tooth and love the perfect combination of fruity and creamy in your treats, you are going to fall head over heels for this White Chocolate Raspberry Cookies Recipe. These cookies boast a delightful balance of buttery dough, luscious raspberry jam hidden in the center, and a gorgeous drizzle of white and pink chocolate that makes every bite as delightful to look at as it is to savor. Whether you’re baking for a special occasion or just because you need a little sweetness in your day, this recipe will become a cherished favorite in your kitchen.
Ingredients You’ll Need
Getting ready to bake these irresistible cookies is easier than you think because the ingredients are simple yet each one plays a crucial role in creating that wonderful texture and flavor you expect from a truly memorable cookie.
- 2 1/4 cups all-purpose flour: Provides structure and the perfect base for the cookie dough.
- 1/2 teaspoon baking soda: Helps the cookies rise and gives them a light, tender crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances the other flavors beautifully.
- 1 cup unsalted butter, room temperature: Adds richness and keeps the cookies soft and chewy.
- 1/2 cup granulated sugar: Sweetens the dough with a subtle crunch.
- 1/2 cup brown sugar, packed: Adds moisture and a hint of caramel flavor for depth.
- 1 large egg: Binds everything together and adds tenderness.
- 2 teaspoons vanilla extract: Lifts the flavors with its warm, aromatic notes.
- 1/2 cup raspberry jam: The star ingredient that brings a burst of tangy sweetness inside each cookie.
- 1 cup white chocolate chips: For melting and drizzling, offering creamy and sweet contrast.
- Pink food coloring (optional): To create a pretty, festive touch with the drizzle.
How to Make White Chocolate Raspberry Cookies Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and won’t stick. Having everything ready ahead makes the baking process smooth and enjoyable.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Mixing these dry ingredients first makes sure they are evenly distributed and helps your cookies come out with the perfect texture every time.
Step 3: Cream Butter and Sugars
Using a large bowl, cream the unsalted butter with both granulated and brown sugar until the mixture is light and fluffy. This step traps air in the dough, helping the cookies rise and giving them that soft, tender crumb everyone loves.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until the mixture is fully combined and smooth. These ingredients add moisture and a lovely fragrance to your cookie dough, enhancing every bite.
Step 5: Mix in Dry Ingredients
Gradually add your flour mixture into the wet ingredients, stirring until just combined. You want to avoid overmixing here to keep your cookies tender rather than tough.
Step 6: Incorporate Raspberry Jam
Scoop out tablespoon-sized portions of dough and gently flatten them. Place a small dollop of raspberry jam in the center of each portion, then fold the dough around it, sealing the jam inside. This little burst of raspberry surprise is what makes this White Chocolate Raspberry Cookies Recipe truly stand out.
Step 7: Bake the Cookies
Place the dough balls on your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 12-15 minutes or until the edges are beautifully golden. Let them cool slightly on the sheet before transferring to a wire rack.
Step 8: Prepare the White Chocolate Drizzle
Melt the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between until silky smooth. Divide the melted chocolate into two bowls; add pink food coloring to one portion if you want to add a fun, colorful swirl. Drizzle both colors generously over the cooled cookies.
How to Serve White Chocolate Raspberry Cookies Recipe
Garnishes
To elevate your cookies, sprinkle a tiny pinch of crushed freeze-dried raspberries or edible glitter on top of the chocolate drizzle. This adds a delightful crunch and a pop of color that makes these cookies perfect for gifting or special gatherings.
Side Dishes
These cookies pair beautifully with a glass of cold milk, a cup of hot tea, or a rich coffee. The creamy white chocolate and fruity raspberry jam marry well with beverages that can balance sweetness and refresh the palate.
Creative Ways to Present
For a charming presentation, arrange your cookies on a pretty plate with fresh raspberries and a few sprigs of mint. You could also stack them in a clear jar layered with pastel-colored ribbon for a delightful homemade gift. The pink drizzle and raspberry insides make them irresistible just as they are!
Make Ahead and Storage
Storing Leftovers
Store your leftover White Chocolate Raspberry Cookies in an airtight container at room temperature for up to 3 days to keep their soft texture intact. If you want them a bit crisper, just give them a quick 5-minute bake before serving.
Freezing
You can freeze baked cookies for up to three months. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving to enjoy that fresh-baked feel.
Reheating
To refresh your cookies, warm them in the oven at 300°F (150°C) for about 5 minutes. This will melt any chocolate drizzle slightly and make your cookies feel just out of the oven again without drying them out.
FAQs
Can I use fresh raspberries instead of raspberry jam?
Fresh raspberries can work, but because of their moisture content, they might make the cookies a bit soggy. Raspberry jam is best for that concentrated burst of flavor without affecting the dough texture.
Is it necessary to use both granulated and brown sugar?
The combination of both sugars gives these cookies their ideal sweetness and texture. Brown sugar adds moisture and a slight caramel flavor, while granulated sugar helps with structure and provides a tender crumb.
Can I substitute the butter with margarine or oil?
Butter is preferred here because it adds flavor and texture that margarine or oil might not replicate. Margarine has more water content which could alter the cookie’s chewiness, and oil will make the dough less firm.
How do I prevent the raspberry jam from leaking out during baking?
Make sure to seal the dough completely around the jam dollop and avoid overfilling. Flattening the dough gently around the jam helps encase it for a perfect pocket inside your cookie.
What’s the best way to melt white chocolate without burning it?
Use short bursts in the microwave, about 30 seconds at a time, stirring well between each. Alternatively, melt white chocolate gently over a double boiler to control the heat and avoid scorching.
Final Thoughts
This White Chocolate Raspberry Cookies Recipe is truly a gem for anyone who loves a bakery-style treat at home. The combination of soft, buttery cookies with a sweet and tangy raspberry center and that dreamy white chocolate drizzle is nothing short of addictive. I can’t wait for you to try baking these and sharing them with someone special – they’re as much fun to make as they are to eat!
Print
White Chocolate Raspberry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these White Chocolate Raspberry Cookies, featuring a tender, buttery cookie base filled with sweet raspberry jam and topped with a luscious white chocolate drizzle. Finished with an optional pink-tinted drizzle, these cookies are perfect for special occasions or a sweet everyday treat.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup raspberry jam
Toppings
- 1 cup white chocolate chips
- Pink food coloring (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Prepare Cookie Dough with Jam: Scoop tablespoon-sized portions of dough and flatten each slightly. Place a small dollop of raspberry jam in the center, then fold and seal the dough around the jam to encase it completely.
- Arrange on Baking Sheet: Place the filled dough balls evenly spaced about 2 inches apart on the lined baking sheet to allow for spreading.
- Bake: Bake for 12-15 minutes, or until the cookie edges turn golden brown. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring in between until smooth and fully melted.
- Color Chocolate Drizzle: Divide the melted white chocolate into two bowls. Add pink food coloring to one bowl and stir until the color is uniform, leaving the other bowl white.
- Drizzle and Set: Drizzle both the white and pink melted chocolates over the cooled cookies artistically. Allow the chocolate drizzle to set before serving or storing.
Notes
- For easier chocolate melting, use a double boiler if you prefer over microwaving.
- Ensure cookies are completely cool before drizzling with chocolate to prevent melting.
- Optional: Use seedless raspberry jam for a smoother texture inside cookies.
- You can substitute white chocolate chips with chunks for a more textured drizzle.
- Store cookies in an airtight container at room temperature for up to 5 days.
