If you’re looking for a cookie that beautifully balances sweetness with a burst of fruity tartness, this White Chocolate Raspberry Cookies Recipe is an absolute must-try. Imagine soft, tender cookies with a gooey raspberry jam core, surrounded by creamy white chocolate drizzle that adds a touch of elegance and richness. The combination of flavors and textures in this recipe is truly irresistible, making it perfect for sharing with friends or treating yourself to a cozy indulgence any day of the week.
Ingredients You’ll Need
These ingredients come together effortlessly but play crucial roles in making these cookies spectacular. From the buttery tenderness of the dough to the vibrant pop of raspberry jam and the luscious white chocolate, each component adds its own magic to the final result.
- All-purpose flour: The foundation for the perfect cookie structure, providing just the right chewiness.
- Baking soda: Helps the cookies rise slightly while keeping them tender.
- Salt: Enhances all the sweet flavors and balances the dough perfectly.
- Unsalted butter: Adds rich, creamy notes and ensures a moist texture.
- Granulated sugar: Contributes sweetness and helps with the cookie’s crisp edges.
- Brown sugar: Adds a hint of caramel flavor and keeps the cookies soft inside.
- Egg: Binds the dough while giving it structure and moisture.
- Vanilla extract: Lends warmth and depth, amplifying the cookie’s sweetness.
- Raspberry jam: The star ingredient that creates a luscious, fruity surprise in every bite.
- White chocolate chips: Adds creamy sweetness and allows for a beautiful drizzle on top.
- Pink food coloring (optional): Makes the drizzle visually pop and adds a fun, festive touch.
How to Make White Chocolate Raspberry Cookies Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and preparing a baking sheet with parchment paper. Then, whisk together the all-purpose flour, baking soda, and salt in a medium bowl. This dry mix will combine perfectly with the wet ingredients for a smooth cookie dough.
Step 2: Cream Butter and Sugars
In a large bowl, beat the unsalted butter along with granulated and brown sugar until the mixture is light, fluffy, and pale in color. This step is key because it incorporates air, giving your cookies a lovely tender crumb.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract into the creamed mixture until everything is beautifully blended. This brings the flavors together and prepares the dough for the next step.
Step 4: Combine Wet and Dry Ingredients
Slowly fold the flour mixture into the wet ingredients, mixing just until there are no streaks of flour. Overmixing can toughen the dough, so keep it gentle for the best texture.
Step 5: Fill Dough with Raspberry Jam
Scoop out rounded tablespoon-sized portions of dough and gently flatten each one. Place a small dollop of raspberry jam in the center, then fold the dough over to envelop the jam, sealing it tightly inside. This ensures that every cookie has a sweet, juicy surprise hidden within.
Step 6: Bake to Perfection
Arrange the jam-filled dough balls on your lined baking sheet, leaving a couple of inches between them. Bake for 12 to 15 minutes until the edges turn a gorgeous golden brown. Let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling.
Step 7: Create the White Chocolate Drizzle
While the cookies cool, melt the white chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until smooth and silky. Divide the melted chocolate into two bowls, adding pink food coloring to one for a playful twist. Drizzle both colors over the cooled cookies, then allow the chocolate to set before digging in.
How to Serve White Chocolate Raspberry Cookies Recipe
Garnishes
A simple dusting of powdered sugar or some fresh raspberry halves alongside the cookies can make them look even more delightful. The little pops of color and texture elevate the presentation and add freshness to every bite.
Side Dishes
Pair these cookies with a chilled glass of milk, a cup of hot tea, or your favorite coffee blend. The creamy white chocolate and vibrant raspberries make a perfect companion to warm, comforting beverages.
Creative Ways to Present
Arrange your White Chocolate Raspberry Cookies Recipe on a beautiful platter alongside a small bowl of extra raspberry jam for dipping. For parties, stack them in a decorative jar or wrap a few in colorful cellophane tied with a pretty ribbon for charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 4 days. This will help maintain their soft texture and keep the raspberry jam luscious inside.
Freezing
You can freeze the dough balls before baking. Place them on a sheet, freeze until solid, then transfer to a freezer-safe bag. When ready to bake, just add a couple extra minutes to the baking time. Alternatively, freeze fully baked cookies in a sealed container for up to 3 months.
Reheating
Warm leftover cookies in a preheated oven at 300°F for 5 to 7 minutes to bring back their fresh-baked softness. Avoid microwaving as it can make the white chocolate drizzle melt unevenly or the raspberry jam runny.
FAQs
Can I use fresh raspberries instead of jam?
While fresh raspberries bring a lovely flavor, they might leak during baking and make the cookies soggy. Raspberry jam is thicker and holds up better inside the dough, giving you that perfect sweet burst.
Is it okay to substitute white chocolate chips with another type of chocolate?
You could try semi-sweet or milk chocolate, but white chocolate offers a creamy sweetness that pairs beautifully with raspberry. Using other chocolates will change the taste profile and the visual contrast of the drizzle.
Do I need to add the pink food coloring?
The pink coloring is entirely optional but adds a fun and festive touch to the cookie’s appearance. The cookies taste fantastic with or without it, so feel free to skip if you prefer a classic look.
How long should the cookies cool before drizzling chocolate?
It’s best to wait until your cookies are completely cool, about 20–30 minutes, before drizzling the melted white chocolate. This prevents the chocolate from melting unevenly and helps it set into pretty ribbons atop your cookies.
Can I double this White Chocolate Raspberry Cookies Recipe?
Absolutely! Just double all the ingredients and bake the cookies in batches. Make sure to watch your oven as baking times may vary slightly depending on size and quantity.
Final Thoughts
I hope you’re as excited to make this White Chocolate Raspberry Cookies Recipe as I am to share it with you. These cookies combine effortless ingredients with a burst of flavor that’s sure to win hearts. Whether for a special occasion or a cozy treat, you’ll find yourself coming back to this recipe again and again. Happy baking and even happier eating!
Print
White Chocolate Raspberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful White Chocolate Raspberry Cookies featuring a luscious raspberry jam center encased in soft cookie dough, topped with a beautiful drizzle of white and pink melted chocolate. These cookies are perfect for a sweet treat or festive occasion, combining classic flavors with a charming presentation.
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
Fillings and Toppings
- 1/2 cup raspberry jam
- 1 cup white chocolate chips
- Pink food coloring (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: 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 evenly combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which incorporates air for a tender cookie.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully incorporated and smooth.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which could make cookies tough.
- Prepare Dough Portions with Jam: Scoop tablespoon-sized portions of dough and flatten them slightly. Place a small dollop of raspberry jam in the center, then fold the dough around the jam, sealing it completely inside to form a filled dough ball.
- Arrange Dough Balls on Baking Sheet: Place the filled dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes until the edges turn golden brown. Once baked, let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt White Chocolate: Melt the white chocolate chips in a microwave-safe bowl using 30-second intervals, stirring in between until completely smooth and melted.
- Prepare Chocolate Drizzle: Divide the melted white chocolate into two bowls. Add pink food coloring to one bowl and mix thoroughly until the color is even.
- Drizzle Over Cookies: Using a spoon or piping tool, drizzle both the white and pink melted chocolate over the cooled cookies. Allow the drizzle to set before serving for a pretty and tasty finish.
Notes
- Ensure the raspberry jam is not too runny to prevent leaking during baking.
- Room temperature butter helps create a smooth dough and tender cookies.
- The pink food coloring is optional but adds a festive touch to the final presentation.
- Use parchment paper on the baking sheet for easy cookie removal and clean-up.
- Allow cookies to cool completely before drizzling chocolate to prevent melting and mixing.
