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These Raspberry White Chocolate Cookies are buttery and sweet. The combination of raspberry and white chocolate is one of my favorites.
If you’ve been following along with the blog here for any length of time you know that I have a weakness for the white chocolate/raspberry combo. I just can’t seem to get enough of it. Although you could use any flavor of jam you like with these cookies my favorite will always be raspberry although I think apricot would be a good choice too.
The base for this cookie is a butter cookie that is full of chunks of white chocolate. The cookie is soft in the middle and a little crisp around the edges. They are topped with jam and drizzled with more white chocolate.
Ingredients
- White Chocolate Baking Bar
- Raspberry Jam
- All Purpose Flour
- Butter
- Sugar
- Eggs
- Canola Oil
- Baking Soda
- Salt
How to Make Raspberry White Chocolate Cookies
- Chop half of the 8 oz. of white chocolate baking bar and set aside.
- Melt the rest of the unchopped white chocolate over medium heat. Allow to Cool.
- Mix the butter and sugar until combined.
- Add in eggs and melted white chocolate baking bar. Mix until combined
- Beat in the flour, baking soda and salt until combined and then stir in the chopped white baking bar.
- Place dough, by the spoonful onto prepared baking sheet, 2 inches as part.
- Bake at 375 degrees F for 7-9 minutes or until lightly browned around the edges.
- Cool on wire rack.
- Spoon 1/2 tsp of jam onto each cooled cookie.
- Melt the 4 oz. of white chocolate baking bar and oil in a heavy pan. Stir until melted and combined well.
- Drizzle chocolate mixture over each cookie.
- Refrigerate until set.
Not only will these be the most delicious cookies on your holiday cookie plate but they will also be one of the prettiest.
Tip
- These cookies are great to make ahead for the holidays and freeze. Top them with the jam and drizzle with chocolate after you thaw them, before serving. Don’t freeze with the jam and white chocolate drizzle.
- Check out more of my favorite holiday cookies:
Christmas Cookies - Chocolate Marshmallow Mountains
- Peppermint Cookies
Be sure to check all of the cookie recipes in my recipe Index.
Be sure and follow me over on You Tube for weekly cooking demos.
Raspberry White Chocolate Cookies
Ingredients
- 8 oz. white chocolate baking bar divided
- 1/2 cup butter softened
- 1 cup sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 2 3/4 cups all purpose flour
- 1/2 cup jam raspberry
- 1/2 tsp canola oil
Instructions
- Preheat oven to 375 degrees F. Grease a cookie sheet or cover with parchment paper.
- Chop half of the 8 oz. of white chocolate baking bar and set aside.
- In a pan, melt the rest of the unchopped white chocolate over medium heat. Cool.
- In a bowl, mix the butter with sugar, until combined. Add in eggs and melted white chocolate baking bar. Mix until combined
- Beat in the flour, baking soda and salt until combined and then stir in the chopped white baking bar.
- Place dough, by the spoonful onto prepared baking sheet, 2 inches as part and bake for 7-9 minutes or until lightly browned around the edges. Cool on wire rack.
- Spoon a 1/2 tsp of jam onto each cooled cookie.
- In a heavy pan, melt the 4 oz. of white chocolate baking bar and oil. Stir until melted and combined well.
- Drizzle chocolate mixture over each cookie. Refrigerate to firm up.
Nutrition Facts:
Lexi says
Do you know if I can make the dough ahead of time? Like a day before? Thanks!
Leigh Anne Wilkes says
yes, it will work fine, just keep it in the fridge and let it sit out to come to room temperature before baking.