This post was sponsored by Redmond Real Salt. All opinions are my own.
The History Of White Chocolate Raspberry Cookies
When I was in college a good friend of mine made these cookies. Marie is an amazing baker and loves chocolate! She was always fattening me up with some sort of delicious baked good. 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.
What Do I Need To Make White Chocolate Raspberry Cookies?
- baking soda
- Redmond Real Salt
- white chocolate
- seedless raspberry jam
How Do I Make These Delicious Cookies?
The Importance of Salt in Baking
- increases crust color
- enhances the flavors
- salt strengthens gluten, making everything bind together better
- salt activates the baking soda, allowing your baked goods to rise
Can I Freeze White Chocolate Raspberry Cookies?
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.
MAKE THIS RECIPE? HAVE QUESTIONS?
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.
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.
- 8 ounces white chocolate baking bar
- 1/2 cup butter
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 TBSP water
- 1 tsp vanilla
- 2-3/4 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 4 ounces white chocolate baking bar
Chop 4 ounces of the white baking bar; set aside.
In a heavy small saucepan, melt the remaining 4 ounces white baking bar over low heat while stirring constantly; cool.
In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened
Add the sugar, baking soda, and salt. Beat until combined.
Beat in eggs and melted white baking bar until combined.
Add water and vanilla. Mix.
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 of chopped white baking bar.
Drop dough from a rounded teaspoon 2 inches apart on a greased cookie sheet. Press a thumbprint into each cookie.
Bake in a 375 degree F oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute.
Remove cookies from cookie sheet and cool on a wire rack.
Store in an airtight container or plastic bag at room temperature for up to 3 days.
About 1 hour before serving, melt the raspberry jam in a small saucepan over low heat.
Spoon about 1/2 teaspoon of jam onto the top of each cookie.
In a heavy small saucepan combine the 3 ounces white baking bar.
Melt over low heat, stirring constantly.
Drizzle each cookie with some of the melted chocolate.
Make-Ahead Tip:Bake the cookies as directed; cool completely. Do not add jam and melted mixture. Place cookies in a freezer container or bag and freeze for up to 1 month. Before serving, thaw for 15 minutes.