Description
Soft, chewy cookies bursting with sweet white chocolate chunks and tangy raspberry jam, creating a perfect balance of flavors.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chunks
- 1/2 cup raspberry jam or preserves
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in white chocolate chunks.
- Drop rounded tablespoons of dough onto baking sheets. Make a small indentation in the center of each cookie and fill with 1/2 teaspoon raspberry jam.
- Bake for 10–12 minutes, until edges are golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American