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Raspberry White Chocolate Stuffed Cookies

Soft, chewy cookies with a sweet raspberry and white chocolate center that oozes with every bite.

Ingredients

Scale

For the Crust:

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup white chocolate chips
  • 1/2 cup raspberry jam or preserves

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  4. Gradually mix in the dry ingredients until just combined. Fold in white chocolate chips.
  5. Scoop dough into 1.5 tablespoon balls. Flatten each ball and place 1/2 tsp raspberry jam in the center. Fold dough over to enclose jam completely.
  6. Place cookies 2 inches apart on baking sheets. Bake for 9-11 minutes, until edges are golden. Let cool on sheet for 5 minutes before transferring.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett