Description
Delight in these White Chocolate Raspberry Cookies, featuring soft, buttery dough filled with sweet raspberry jam and topped with a drizzle of white and pink melted chocolate. Perfectly baked to golden edges, these cookies offer a burst of fruity flavor with every bite, balanced by creamy white chocolate decoration.
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
Chocolate and Decoration
- 1 cup white chocolate chips
- Pink food coloring (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and 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 until well combined; set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter mixture until fully combined and smooth.
- Combine Wet & Dry: Gradually add the flour mixture to the wet ingredients, folding and mixing gently until just combined to avoid overworking the dough.
- Shape Dough with Jam: Scoop tablespoon-sized portions of dough and flatten them slightly in your hands. Place a small dollop of raspberry jam in the center of each, then fold the dough around the jam, sealing it inside completely to create jam-filled dough balls.
- Arrange on Baking Sheet: Place the filled dough balls on the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Melt White Chocolate: Place the white chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring after each until the chocolate is smooth and fully melted.
- Color and Prepare Drizzle: Divide the melted white chocolate into two separate bowls. Add pink food coloring to one bowl and stir until the color is evenly mixed.
- Drizzle Over Cookies: Using a spoon or piping bag, drizzle both the white and pink melted chocolate over the cooled cookies. Allow the chocolate drizzle to harden before serving for a lovely decorative finish.
Notes
- Ensure the raspberry jam is thick to prevent it from leaking during baking.
- If you prefer, you can substitute the raspberry jam with other fruit preserves such as strawberry or blackberry.
- Room temperature butter is key for achieving a smooth, creamy dough texture.
- Use parchment paper or a silicone baking mat to avoid sticking and ease cleanup.
- For more vibrant pink drizzle, add the food coloring gradually until the desired shade is reached.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
