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Home » Recipes » Courses » Desserts » Cookies

White Chocolate Raspberry Cookies

Published: Dec 19, 2022 by Terri Gilson · Modified: May 6, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 2 Comments

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pin with text at top and a photo of white chocolate raspberry cookies being decorated, on a wire rack

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.)

8 white chocolate raspberry cookies on a white plate

This recipe is popular at Christmas and is the perfect cookie to add to your holiday baking platter!

Jump to:
  • 🥘Ingredients
  • 🔪Instructions
  • 🎥 Video
  • 📖Variations & Substitutions
  • 🍽Equipment
  • 🌡️Storage
  • 👪 Serving Size
  • 🦺Food safety
  • ❔ Frequently Asked Questions
  • 📋 White Chocolate Raspberry Cookies Recipe

I got this recipe from a magazine several years ago and they have been a regular on my Christmas cookie platter for many years.

🥘Ingredients

You will need the following ingredients for this white chocolate and raspberry cookie recipe:

ingredients for white chocolate raspberry cookies in glass jars, labelled, on blue surface
  • 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

Drizzle:

  • 3 ounces white chocolate baking bar *Do NOT use white chocolate chips
  • ½ tsp vegetable shortening *I use Crisco or Tenderflake

🔪Instructions

Prep: Preheat oven to 375 degrees F (190 C). Line a cookie sheet with parchment paper and set aside.

chopped white chocolate on a cutting board with a chef's knife

Chop 4 ounces of the white chocolate baking bar.

baker's white chocolate pieces in a pot with dish of chopped white chocolate in background

Set aside.

In a saucepan, add the remaining 4 ounces of white chocolate baking bar to a saucepan.

melted white chocolate in a pot with blue spatula

Melt chocolate over low heat, stirring constantly. Set aside.

butter beaten with electric mixer, in large glass bowl

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.

butter with baking soda and salt being beaten with electric mixer

Add sugar, baking soda, and salt. Beat until combined.

eggs and melted white chocolate bar added to batter in large glass mixing bowl

Add eggs and melted white chocolate baking bar.

eggs and melted baking bar added to batter in glass bowl with electric mixer

Beat in eggs and melted baking bar until combined

as much flour as possible beaten into batter with electric mixer

Beat in as much flour as you can with the mixer.

stir in remaining flour with wooden spoon

Stir in the remaining flour with a wooden spoon.

cookie dough with white chocolate pieces added.

Add chopped white chocolate chunks.

cookie dough in a glass bowl

Then mix until combined.

cookie dough in heaping teaspoons, dropped onto parchment lined cookie sheet

Drop dough from rounded heaping teaspoons (or using a medium cookie scoop) 2 inches apart on the prepared baking sheet.

baked cookies on parchment lined cookie 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.

baked cookies on cooling rack

Transfer to wire cooling rack for 5 additional minutes.

jam melted in small saucepan

In a small saucepan, melt jam over low heat.

cookies with jam spooned on top, on a cooling rack

Spoon about 1 teaspoon of jam on top of each cookie. *Do NOT make an indent in the cookie

white chocolate baking bar in saucepan

In a heavy saucepan, add 3 ounces of white chocolate baking bar and shortening.

melted white chocolate in saucepan

Melt baking bar and shortening, over low heat, stirring constantly.

cookies being drizzled with melted mixture

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.

🎥 Video

How to drizzle chocolate on White Chocolate Raspberry cookies

📖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

🍽Equipment

You will need an electric hand mixer, (or stand mixer) mixing bowls, trivets, a spatula, a sharp knife, a wire cooling rack and cookie sheets (affiliate links)

White Chocolate raspberry cookies on a wire cooling rack, being drizzled with white chocolate

🌡️Storage

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.

cookie split in half on parchment, with plate of more cookies in the background

🦺Food safety

  • 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

    See more guidelines at USDA.gov 

❔ Frequently Asked Questions

Why do you need eggs to be at room temperature for baking?

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 try my Terry's Chocolate Orange Cookies!

8 white chocolate raspberry cookies on a white plate
Food Meandering Logo

📋 White Chocolate Raspberry Cookies Recipe

These White Chocolate Raspberry Cookies are a delectable union of white chocolate and raspberry jam, drizzled with more white chocolate. They are easy to make and are ideal for your holiday baking platter!
5 from 1 vote
Print Pin Rate
Course: desssert, Snack
Cuisine: American, Canadian, North American
Keyword: cookies, raspberry, white chocolate
Special Diet: Vegetarian
Servings: 40 cookies
Calories: 128kcal
Author: Terri Gilson
Prep Time: 20 minutes minutes
Cook Time: 9 minutes minutes
decorating: 10 minutes minutes
Total Time: 39 minutes minutes
Prevent your screen from going dark

Equipment

cookie sheets
stack of different colored large 9X12 trivets
trivets
chef's knife
electric mixer
cooling rack

Ingredients

  • 8 ounces white chocolate baking bar *bakers white chocolate NOT white chocolate chips
  • ½ cup butter
  • 1 cup white granulated sugar
  • 1 teaspoon baking soda
  • ¼ ts salt
  • 2 eggs
  • 2 ¾ cups all purpose flour
  • ½ cup seedless raspberry jam

Drizzle

  • 3 ounces white chocolate (baking bar) *do not use white chocolate chips
  • ½ teaspoon shortening
US Customary - Metric

Instructions

  • 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.
    chopped white chocolate on a cutting board with a chef's knife
  • In a saucepan, melt remaining 4 ounces of baking bar over low heat, stirring constantly. Set aside
    melted white chocolate in a pot with blue spatula
  • In a large mixing bowl, beat butter for about 30 seconds with an electric mixer. Add sugar, baking soda and salt. Beat until combined.
    butter with baking soda and salt being beaten with electric mixer
  • Beat in eggs and melted baking bar until combined.
    eggs and melted baking bar added to batter in glass bowl with electric mixer
  • Beat in a s much flour as you can with the mixer. Stir in remaining flour.
    stir in remaining flour with wooden spoon
  • Then stir in the 4 ounces of chopped white chocolate.
    cookie dough with white chocolate pieces added.
  • Mix until combined.
    cookie dough in a glass bowl
  • Drop dough from rounded teaspoons 2 inches apart on the prepared baking sheet.
    cookie dough in heaping teaspoons, dropped onto parchment lined cookie sheet
  • Bake in preheated oven for 7-9 minutes or until cookies are lightly browned on edges.
    baked cookies on parchment lined cookie sheet
  • Cool on cookie sheet for 1 minutes then transfer to wire cooling rack
    baked cookies on cooling rack
  • In a small saucepan, melt jam over low heat.
    jam melted in small saucepan
  • Spoon about 1 teaspoon on top of each cookie. *You do NOT make an indent in the cookie
    cookies with jam spooned on top, on a cooling rack
  • In a heavy saucepan, melt 3 ounces of white baking bar and shortening, over low heat, stir constanly.
    melted white chocolate in saucepan
  • Drizzle cookies with melted mixture. If necessary, chill cookies for 15 minutes or until baking bar mixture is firm.
    cookies being drizzled with melted mixture

Video

https://foodmeanderings.com/wp-content/uploads/2022/12/White-Chocolate-Raspberry-Cookie-video.mov

Notes

*Please see post contents for important recipe information, substitutions and tips!
Nutrition Facts
📋 White Chocolate Raspberry Cookies Recipe
Amount Per Serving (1 cookie)
Calories 128 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 72mg3%
Potassium 39mg1%
Carbohydrates 19g6%
Fiber 0.3g1%
Sugar 12g13%
Protein 2g4%
Vitamin A 85IU2%
Vitamin C 0.4mg0%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 128kcal (6%) | Carbohydrates: 19g (6%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg (5%) | Sodium: 72mg (3%) | Potassium: 39mg (1%) | Fiber: 0.3g (1%) | Sugar: 12g (13%) | Vitamin A: 85IU (2%) | Vitamin C: 0.4mg | Calcium: 20mg (2%) | Iron: 0.5mg (3%)
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Reader Interactions

Comments

  1. Tracy

    December 19, 2022 at 10:41 pm

    Can’t wait to make these

    Reply
    • Terri Gilson

      December 20, 2022 at 6:56 am

      Enjoy! 🙂

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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