Chewy, sweet and smooth cookies come together with tart raspberry and rich white chocolate for a bite of heaven. These white chocolate raspberry cookies are gourmet, but can be made by the greenest of bakers. With a few ingredients and our detailed instructions you'll be able to make these cookies in your sleep.
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. Serve these up with hot cinnamon milk or during the holidays as a gift.
You're going to love these cookies just as much as I do because:
- These cookies are simple to make.
- These raspberry cookies are soft, chewy, and have a splash of bright raspberry paired with white chocolate.
- These cookies freeze like a dream, so they are a great make ahead dessert.
- Seasonally, you can use fresh raspberries to make homemade jam and use that in this recipe.
Most white chocolate raspberry cookies use frozen raspberries, freeze dried raspberries, or even fresh raspberries as a mix in. But this recipe is unique because it is a modern twist on a raspberry thumbprint cookie.
If you like this flavor combination be sure to check out our white chocolate raspberry cheesecake, white chocolate raspberry sweet rolls, and white chocolate raspberry cupcakes.
About The Ingredients
All of the ingredients for this recipe can be purchased at your local grocery store. Here are a few items to note:
- White chocolate baking bar - select a baking bar as opposed to chocolate chips. The bar melts better, and the chips tend to be a bit waxy. You can locate a white chocolate baking bar in the baking aisle at the grocery store.
- Seedless raspberry jam - when selecting your jam opt for seedless. This makes for a smoother cookie. Of course, the variety with the seeds will work just fine, but I find that most people prefer these to be seedless.
- Pantry Items - many of the ingredients you probably already have in your pantry or fridge. These include flour, sugar, vanilla extract, salt, baking soda, unsalted butter and egg. We are keeping these cookies nice and light by omitting the light brown sugar.
For a complete list of ingredients and amounts - see recipe card below.
How Do I Make These Delicious Cookies?
Preparation: Preheat oven to 375 degrees Fahrenheit.
- 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, combine softened butter and 1 cup granulated sugar.
- Cream together for 2 minutes using a hand or stand mixer.
Pro Tip: How to soften butter - Setting out chilled butter at room temperature for 30 to 45 minutes prior to use gives it time to soften. You can also pour hot water into a ceramic or glass cup or bowl. After a few minutes, dump the water out of the bowl and cover your butter with it. The heat from the cup will soften your butter in just a few minutes.
- Add in eggs, vanilla, and water.
- Mix until well combined.
- Add melted chocolate. Mix to combine.
- Start adding in your dry ingredients - add in flour, salt, and 1 teaspoon baking soda. Mix until just combined.
- Add in 4 oz of the chopped white chocolate. Fold in until evenly distributed.
- Drop cookie dough balls by the rounded teaspoon onto and ungreased baking sheet. You can line the baking sheet with parchment if you desire, but it is not necessary. Press a small dent into each cookie using the back of a measuring spoon or your thumb.Ba ke 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.
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!
Pro Kitchen Tips & Tricks
- Softening your butter - How to soften butter - Setting out chilled butter at room temperature for 30 to 45 minutes prior to use gives it time to soften. You can also pour hot water into a ceramic or glass cup or bowl. After a few minutes, dump the water out of the bowl and cover your butter with it. The heat from the cup will soften your butter in just a few minutes.
- Make sure all ingredients are room temp - when baking cookies it helps if all ingredients are room temperature. That includes the eggs and the butter.
- Freezing - you can freeze these cookies once they are completely done. I just line them up on a baking tray and put them in the freezer for about 30 minutes. Once the white chocolate is hardened, you can transfer them to a larger zipper bag or freezer safe container. You can also freeze these cookies before adding the jam and white chocolate. Then after you thaw them add those items back in.
Other Recipes You May Enjoy
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White Chocolate Raspberry Cookies
Equipment
- baking sheet
- hand or stand mixer optional
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!