One of my old Delaware friends (who was a grade above me) moved during her senior year of high school. She was the one that convinced me to go to college at my alma mater. I visited, loved the area, and got accepted. Soon I was on my way down South.
My friend J was the only person I knew out of the 20,000+ people on campus. She looked after me like I was her little sister, and she and her family gave me a place to stay during breaks when I wasn’t able to fly home to see my family. J always made sure I had a ride to and from marching band practices, and she taught me a lot about being an adult.
J gave me a batch of these white chocolate raspberry cookies one day. I was hooked. These cookies were a bit crispier than I normally like my cookies (I’m a chewy cookie kind of girl), but they were topped with raspberry jam and drizzled in white chocolate. I wasn’t a fan of raspberry jam until I had one of J’s cookies. I asked her for the recipe, and she happily gave it to me.
The recipe has been sitting in my recipe binder from many years ago. I have only made these cookies a few times, but I’m not sure why because I need to bake them more often. The cookies have a ton of white chocolate and aren’t too sweet. They pair really well with the raspberry jam and drizzle and remind me of a white chocolate raspberry cheesecake (let’s be clear: this doesn’t taste like cheesecake).
Thank you, J, for being the older sister I never had. And thank you for sharing your cookie recipe.
White chocolate raspberry cookies
- 12 ounces white baking bar divided (or you can use one 12 ounce bag of white chocolate chips)
- 1/2 cup (1 stick) unsalted butter softened
- 1 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 2 adn 3/4 cups all-purpose flour
- 1/3 cup seedless raspberry jam
- 1/2 teaspoon shortening or vegetable oil
- Preheat your oven to 375 degrees F.
- Grease or line two cookie sheets and set side (I used my imitation Silpat).
- Melt 4 ounces of the white chocolate and set aside. Chop another 4 ounces of the white chocolate and set aside.
- In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy. Add the sugar, baking soda and salt and mix until combined. Add the eggs and melted white chocolate until combined. Slowly add the flour and beat with the mixer as much as you can. If the mixer cannot handle any more flour, stop the mixer and incorporate the remaining flour by hand (use a spatula or a wooden spoon). Stir in the chopped chocolate.
- Portion out rounded teaspoons of dough using two spoons or a cookie scoop onto your prepared cookie sheets. Make sure you leave about 2 inches of clearance around each cookie. I found that the cookies turn out prettier if you roll the dough into balls with the palms of your hands, but this is up to you.
- Bake in your preheated oven for 7-9 minutes or until the tops are a light golden color. Remove the cookies from the oven and allow to cool for at least 1 minute before transferring to a wire rack. Allow the cookies to cool completely.
- In a small saucepan (or a microwave-safe bowl), melt the raspberry jam over low heat. Spoon about 1/2 teaspoon of the melted jam onto the centers of each cookie.
- In another small saucepan (or microwave-safe bowl), melt the remaining 3 ounces of chocolate with the shortening/oil until smooth. Using a fork, drizzle the melted white chocolate mixture onto the tops of the cookies. If desired, you can put the melted white chocolate into a zip-top bag and cut a hole in one of the corners in order to decorate the cookie.