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
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
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.
