These White Chocolate Raspberry Cookies are a delectable union of white chocolate and raspberry jam, drizzled with even more white chocolate. These cookies are a little different than typical white chocolate and raspberry cookies or jam thumbprints, as you don't use actual raspberries (freeze-dried raspberries, frozen raspberries or fresh raspberries); the raspberry flavor comes from raspberry preserves (which you add AFTER the cookies are baked.)
This recipe is popular at Christmas and is the perfect cookie to add to your holiday baking platter!
I got this recipe from a magazine several years ago and they have been a regular on my Christmas cookie platter for many years.
You will need the following ingredients for this white chocolate and raspberry cookie recipe:
- 8 ounces white chocolate baking bar *Do NOT use white chocolate chips
- ½ cup unsalted butter. softened
- 1 cup white granulated sugar
- 1 tsp baking soda
- ¼ tsp salt
- 2 eggs (room temperature)
- 2 ¾ cups all-purpose flour
- ½ cup seedless raspberry jam
- 3 ounces white chocolate baking bar *Do NOT use white chocolate chips
- ½ tsp vegetable shortening *I use Crisco or Tenderflake
Prep: Preheat oven to 375 degrees F (190 C). Line a cookie sheet with parchment paper and set aside.
Chop 4 ounces of the white chocolate baking bar.
In a saucepan, add the remaining 4 ounces of white chocolate baking bar to a saucepan.
Melt chocolate over low heat, stirring constantly. Set aside.
In a large bowl (or the bowl of a stand mixer with the paddle attachment), beat butter for about 30 seconds with an electric mixer.
Add sugar, baking soda, and salt. Beat until combined.
Add eggs and melted white chocolate baking bar.
Beat in eggs and melted baking bar until combined
Beat in as much flour as you can with the mixer.
Stir in the remaining flour with a wooden spoon.
Add chopped white chocolate chunks.
Then mix until combined.
Drop dough from rounded heaping teaspoons (or using a medium cookie scoop) 2 inches apart on the prepared baking sheet.
Bake in preheated oven for 7-9 minutes or until cookies are golden brown on edges.
Cool on cookie sheet for 1 minute.
*Baking time may vary, depending on how big you make the cookies.
Transfer to wire cooling rack for 5 additional minutes.
In a small saucepan, melt jam over low heat.
Spoon about 1 teaspoon of jam on top of each cookie. *Do NOT make an indent in the cookie
In a heavy saucepan, add 3 ounces of white chocolate baking bar and shortening.
Melt baking bar and shortening, over low heat, stirring constantly.
Using the back of a spoon, drizzle cookies with the melted mixture.
*Be sure to line the surface, under the wire rack, with parchment or wax paper for easier cleanup.
Chill cookies for 15 minutes or until the the white chocolate drizzle is firm.
Hint: when you are drizzling the white chocolate over the cookies, do this quickly, flicking your wrist back and forth over the cookie. * And don't worry, they don't have to look perfect (or exactly the same) . Alternatively, you can fill a small Ziploc bag and cut a very small hole in the corner of the bag, then use that to drizzle the chocolate.
📖Variations & Substitutions
- Butter - you can substitute salted butter, but skip the added salt in the recipe
- Jam - you could substitute a seedless strawberry jam or another type of jam
- Sugar- you could substitute brown sugar for the white sugar
Store these white chocolate and raspberry cookies in an airtight container in the fridge for up to a week.
You can freeze these raspberry white chocolate cookies in layers (between parchment paper) in an airtight container for up to 3 months. * I recommend that you freeze the cookies on a cookie sheet for 3 hours before layering them.
Alternatively, you can freeze cookies (without jam) and top them with jam and drizzle with white chocolate when cookies are defrosted and before serving. They can be frozen in a container or freezer bag.
👪 Serving Size
This recipe makes about 40 cookies. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
You can also make smaller cookies and get up to 50, but you'll need to use less jam (½ teaspoon per cookie). Or you can make large cookies, but you'll need to use more jam on each cookie and you will get fewer cookies all together.
- Do not eat raw cookie dough
- Do not use the same utensils on food, that previously touched raw eggs
- Wash hands after touching raw eggs
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
- Never leave cooking food unattended
❔ Frequently Asked Questions
Recipes for certain baked goods require eggs to be at room temperature because room temperature eggs, along with room temp butter and milk, for instance, will cream together more easily than cold ingredients. If you have ever added cold eggs to softened butter in a stand mixer, you might have noticed that the batter looked curdled after mixing. This is because the cold eggs stiffen up the butter, making it harder to mix together. Eggs at room temperature mix seamlessly with the softened butter and create a smooth, uniformly textured batter. Both egg yolks and egg whites break up more easily when warm.
If you're looking for a unique cookie that will add pizzazz to your baking tray, give this White Chocolate Raspberry Cookie a try! And be sure to explore my other cookie recipes!
📋 White Chocolate Raspberry Cookies Recipe
- 3 ounces white chocolate (baking bar) *do not use white chocolate chips
- ½ teaspoon shortening
- Preheat oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper and set aside.
- Chop 4 ounces of the baking bar and set aside.
- In a saucepan, melt remaining 4 ounces of baking bar over low heat, stirring constantly. Set aside
- In a large mixing bowl, beat butter for about 30 seconds with an electric mixer. Add sugar, baking soda and salt. Beat until combined.
- Beat in eggs and melted baking bar until combined.
- Beat in a s much flour as you can with the mixer. Stir in remaining flour.
- Then stir in the 4 ounces of chopped white chocolate.
- Mix until combined.
- Drop dough from rounded teaspoons 2 inches apart on the prepared baking sheet.
- Bake in preheated oven for 7-9 minutes or until cookies are lightly browned on edges.
- Cool on cookie sheet for 1 minutes then transfer to wire cooling rack
- In a small saucepan, melt jam over low heat.
- Spoon about 1 teaspoon on top of each cookie. *You do NOT make an indent in the cookie
- In a heavy saucepan, melt 3 ounces of white baking bar and shortening, over low heat, stir constanly.
- Drizzle cookies with melted mixture. If necessary, chill cookies for 15 minutes or until baking bar mixture is firm.