Why This Recipe Works
When I was in college a good friend of mine made these cookies. On this particular occasion she sent me home with a small plate of these beautiful cookies. On my drive home I decided to sample one. Before I made it home the ENTIRE plate was gone! Whoops. Ever since then these have been an absolute love. These cookies are simple to make, soft, chewy, and have a splash of bright raspberry paired with white chocolate.
About The Ingredients
A few things to note while shopping for your ingredients:
White chocolate baking bar - select a baking bar as opposed to chocolate chips. The bar melts better.
Seedless raspberry jam - when selecting your jam opt for seedless. This makes for a smoother cookie.
How Do I Make These Delicious Cookies?
1. Start by chopping your chocolate into half inch chunks.
2. Place 4 oz of the chopped chocolate into a small saucepan. Heat over low heat, stirring constantly until just melted. Set aside to cool.
3. In a large mixer, cream together butter and sugar.
4. Add in eggs, vanilla, water, and melted chocolate. Mix until well combined.
5. Add in flour, salt, and baking soda. Mix until just combined.
6. Stir in 4 oz of the chopped white chocolate.
7. Drop by the teaspoon onto and ungreased baking sheet. Press a small dent into each cookie using the back of a measuring spoon or your thumb.
8. Bake at 375 degrees Fahrenheit for 7-9 minutes. Let sit on baking sheet for on minute and then transfer to a cooling rack.
9. In a small saucepan, heat jam over medium heat until mixture has thinned. Spoon jam into the thumbprints in the cookies. Let cool.
10. In a small saucepan, over low heat, melt remaining chocolate. Drizzle over cookies.
White Chocolate Raspberry Cookie FAQ
Salt activates the baking soda and helps the cookies rise.
Yes! I freeze these babies all the time! You can freeze them completed, or you can freeze them prior to adding the jam. Store them in an airtight container or freeze bag.
Yes, and I highly recommend doing so!
Other Recipes You May Enjoy
- SUGAR COOKIE CUT OUTS
- BEACON HILL COOKIES
- BROWN BUTTER CHOCOLATE CHIP COOKIES
- CHOCOLATE PEPPERMINT COOKIES
Keep In Touch!
Please let me know if you make this white chocolate raspberry cookie recipe! I love to hear from those who make my recipes. If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram, and make sure to subscribe to our newsletter.
White Chocolate Raspberry Cookies
Ingredients
- 12 ounces white chocolate baking bar divided
- ½ cup butter
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon water
- 1 teaspoon vanilla
- 2-¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup seedless raspberry jam
Instructions
- Start by chopping your chocolate into half inch chunks.
- Place 4 oz of the chopped chocolate into a small saucepan. Heat over low heat, stirring constantly until just melted. Set aside to cool.
- In a large mixer, cream together butter and sugar.
- Add in eggs, vanilla, water, and melted chocolate. Mix until well combined.
- Add in flour, salt, and baking soda. Mix until just combined.
- Stir in 4 oz of the chopped white chocolate.
- Drop by the teaspoon onto and ungreased baking sheet. Press a small dent into each cookie using the back of a measuring spoon or your thumb.
- Bake at 375 degrees Fahrenheit for 7-9 minutes. Let sit on baking sheet for on minute and then transfer to a cooling rack.
- In a small saucepan, heat jam over medium heat until mixture has thinned. Spoon jam into the thumbprints in the cookies. Let cool.
- In a small saucepan, over low heat, melt remaining chocolate. Drizzle over cookies.
Emily Kemp says
These cookies are so pretty, perfect for Christmas!
Chelsey says
These sound delicious!
Thalia @ butter and brioche says
I love thumbprint cookies! I am just loving the combination of white chocolate and raspberry here.. I can imagine how good they must have tasted!
Kadee says
Hope you tested these out! They are super delicious! My very fav cookie!