Raspberry White Chocolate Cookies

These delicious Raspberry White Chocolate Cookies feature a soft and chewy base, studded with homemade raspberry jam and white chocolate chunks with a super soft texture that is like a muffin in cookie form.

Ingredients and substitutions for Raspberry White Chocolate Cookies

• Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
• Sugar: Superfine or caster sugar helps create the jam without adding additional flavors which helps deepen the flavors. Brown sugar helps create a nice deep flavor in our cookie dough, though you could replace with superfine or caster sugar or do a mixture of both sugars in half measure.
• Egg: The egg binds and add structure to our cookies resulting in that soft interior that compliments the sugar and butter.
• Flour: Plain or all purpose flour is best for a nice light cookie crumb.
• Baking powder: This helps our cookies rise so they are not stodgy.
• Raspberries: Fresh were used here, though you could absolutely use frozen or even use raspberry jam, however, if using jam, these will likely be much sweeter.
• Chocolate: 27% cocoa white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.

See recipe card for quantities.

How to bake Raspberry White Chocolate Cookies:

Step 1: Cook: The raspberries, sugar and lemon juice in a small saucepan until jammy in appearance.

Step 2: Whip it: Beat the butter and sugar until pale and fluffy.

Step 3: Egg it: Add in the egg and beat until well combined and fluffy before adding in the dry ingredients whipping until just combined.

Step 4: Melt it: ¾ of the white chocolate in a small bowl and stir into your cookie dough, stirring until combined.

Step 5: Spoon: A portion of the raspberry jam into the dough just enough to create a slight swirl.

Step 6: Scoop and press: Scoop up a portion of cookie dough into balls and pop onto your baking tray, press a deep indent into the middle and fill with the jam.

Step 7: Bake: Place evenly on your baking tray and bake until lightly golden.

Step 8: Press: Remaining white chocolate chunks into the warm cookies, if you prefer.

Step 9: Serve: With a glass of milk and enjoy!

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Raspberry White Chocolate Cookies

Sylvie Taylor

These Raspberry White Chocolate Cookies feature a soft and chewy base, studded with juicy raspberry jam and melt-in-your-mouth white chocolate chunks for a sweet and fruity baked good.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Baking time total (6 cookies per tray) 36 minutes mins

Total Time 1 hour hr 18 minutes mins

Course Snack

Servings 14 large cookies

Calories 238 kcal

Ingredients

  

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Homemade raspberry jam

• 250 grams / 2 cups raspberries
• 50 grams / ¼ cup superfine/caster sugar
• 14 grams / 1 tablespoon lemon juice

White chocolate cookies

• 130 grams / 4.58 ounces butter room temperature
• 100 grams / ½ cup brown sugar
• 55 grams / 1 large egg room temperature
• 240 grams / 1 ½ cups plain flour
• 4 grams / 1 teaspoon baking powder
• ¼ teaspoon sea or kosher salt
• 140 grams / 4.9 ounces white chocolate roughly chopped

Instructions

 

Raspberry jam

• Place the raspberries, sugar and lemon juice into a small saucepan on medium heat, cooking until thickened and a line is held in the center of your mixture, approximately 15 minutes. Set aside to cool.

White chocolate cookies

• Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
• Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
• Add the egg and continue to beat until well combined, beating for a further minute.
• Toss in the flour and baking powder and combine until no dry portions remain in your bowl.
• Place 100 grams / 3.5 ounces of the white chocolate into a small bowl and melt and allow to cool.
• Pour into your cookie dough and stir until fully combined.
• Spoon 50 grams / 2 tablespoons of the raspberry jam into the dough and stir just enough to create a slight swirl.
• Scoop up a portion of dough and place onto your baking tray with 1 ½ inches between each cookie.
• Press the center with a tablespoon to make a well and spoon a portion of the raspberry jam therein.
• Bake for 12 minutes or until golden at the edges.
• Allow to sit on your baking tray for 3 minutes before transferring to a cooling rack.
• Press remaining white chocolate chunks into the cookies, if you prefer.
• Serve with a glass of milk.
• Enjoy!

Notes

• Raspberries: Fresh were used here, though you could absolutely use frozen or even use raspberry jam, however, if using jam, these will likely be much sweeter.
• Chocolate: 27% cocoa white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
• Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.

Recipe by Roamingtaste

Nutrition

Calories: 238kcal

Keyword berry baking, chocolate, cookies

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