White Chocolate-Raspberry Cookies

5.0
(3)

Use peach, cherry, or strawberry jam to fill this drop cookie recipe. A drizzle of white chocolate adds a finishing touch.

White Chocolate-Raspberry Cookies
Photo: Blaine Moats
Prep Time:
40 mins
Bake Time:
7 mins
Total Time:
47 mins
Servings:
48
Yield:
48 cookies

Ingredients

  • 8 ounce white baking chocolate with cocoa butter

  • ½ cup butter, softened

  • 1 cup sugar

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 2 eggs

  • 2 ¾ cup all-purpose flour

  • ½ cup seedless raspberry jam

  • 3 ounce white baking chocolate with cocoa butter

  • ½ teaspoon shortening

Directions

  1. Chop half of the white chocolate; set aside. In a small saucepan cook and stir the remaining half white chocolate over low heat until melted and smooth; cool.

  2. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and melted white chocolate until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces chopped white chocolate.

  3. Grease a cookie sheet. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 7 to 9 minutes or until cookies are light brown around the edges. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.

  4. About 1 hour before serving, in a small saucepan cook and stir raspberry jam over low heat until melted. Spoon about 1/2 teaspoon of the jam onto the top of each cookie. In another small saucepan cook and stir the 3 ounces white chocolate and the shortening over low heat until melted and smooth. Drizzle melted white chocolate mixture over cookies. If necessary, chill cookies about 15 minutes or until set.

To Make Ahead:

Prepare as directed through Step 3. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. To serve, thaw cookies, if frozen. Top as directed in Step 4.

Nutrition Facts (per serving)

109 Calories
4g Fat
16g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 109
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 64mg 3%
Total Carbohydrate 16g 6%
Total Sugars 10g
Protein 1g
Vitamin C 0.3mg 2%
Calcium 13mg 1%
Iron 0.4mg 2%
Potassium 14mg 0%
Folate, total 14.5mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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