White Chocolate Raspberry Cookies

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I am completely in love with these cookies, I usually send everything I make with my husband to work but not these cookies I kept all of them for myself! The soft sugar cookie with raspberry jam filling, drizzled with white chocolate, and for fun I added yellow and orange SPRINKLES!

I am so excited to make these cookies again using all different kinds of jam flavors, the possibilities for these cookies are endless! They make a perfect cookie to bring to all your upcoming holiday parties, put them on a fancy plate and your guest will think they are some kind of fancy cookie that took you hours to bake!

Making these cookies are so simple. The ingredients are easy and I “cheated” a little by using Betty Crocker Sugar Cookie Mix! The trick to this recipe like many cookie dough recipes, the dough needs to be CHILLED for about an hour. Chilling makes the cookie dough easier to work with, and it helps blend the flavors together.

Once the cookie dough is chilled, simply roll into balls. Now here comes the fun part, using your thumb or handle of a wooden spoon to make an indentation in the center of each cookie ball. Spoon about 1/4 teaspoon of raspberry jam {you can use whatever jam is your favorite} into each indentation. {be careful, you do not want the jam to overflow on to the pan}

The cookies take about 8-10 minutes to bake in the oven. Try not to over bake these cookies, mine took about 8 minutes. When it comes to cookies I like to always under bake them because they will continue to cook on the cookie sheet once removed from the oven. And no one wants burnt cookies!

Let the cookies cool, if your like me and do not have the patience to wait for them to cool just pop them into the refrigerator for a couple minutes. Once they are cooled, in a microwavable bowl melt white chocolate for about 1-2 minutes.

Using a spoon, drizzle white chocolate over each cookie and SPRINKLE with colored sugar, for FUN! That is it, super simple and delicious!

I wish I would of made a double batch, 12 cookies were not enough! I also left them in the fridge, and I can honestly say that they were even more amazing when they were chilled. The soft cookie and the cooled crunch of the white chocolate gave theme a whole new taste, trust me put one cookie in the fridge, and I guarantee you are going to love them chilled too!

If you are planning on making these cookies for a holiday party, I would suggest DOUBLING it because 12 cookies will be gone in a second!

White Chocolate Raspberry Cookies

5 from 1 vote
Total Time 1 hr 30 mins
Course Cookies
Cuisine American
Servings 12 Cookies

Ingredients
 

  • 1 pouch Betty Crocker sugar cookie mix
  • 1/2 cup butter or margarine softened
  • 1 large egg
  • 3 tablespoons all purpose flour
  • 1/3 cup seedless raspberry jam {any flavored jam you would like)
  • 1 cup white chocolate baking chips
  • Sugar sprinkles

Instructions
 

  • Preheat oven to 375F degrees.
  • In large bowl, stir cookie mix, butter, egg and flour until dough forms.
  • Chill dough in refrigerator for about 1 hour.
  • Roll dough into 3/4 inch balls; place 2 inched apart on ungreased baking sheet. Using thumb or handle of wooden spoon, make indentation in center of each cook. Spoon about 1/4 teaspoon jam into each indentation.
  • Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheet to wire rack. (place in fridge to cool faster)
  • In small microwavable bowl, microwave baking chips on high 1 to 2 minutes or until chips are melted; stir until smooth. Use a spoon to drizzle white chocolate onto cookie and sprinkle with sugar.
  • Store cookies in an airtight container at room temperature or in refrigerator for chilled cookies for up to 1 week.
Keyword Chocolate, Cookies
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Don't Lose This Recipe

1 Comment

  1. Angela ferguson

    5 stars
    Great recipes n some I plan to make for christmas

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