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
Scale
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.
