The white chocolate raspberry cookie recipe combines the magical duo of white chocolate and raspberries! Truly out of this world!
4 ounces white baking bars or white chocolate baking squares, chopped.
4 ounces white baking bars or white chocolate baking squares, melted
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white baking bars or white chocolate baking squares
1/2 teaspoon shortening
2 x 1-quart saucepan
Step 1: Preheat oven to 375 degrees F.
Step 2: Lightly grease a large cookie sheet.
Step 3: Coarsely chop 4 ounces of white baking bars; set aside.
Step 4: In a 1-quart saucepan, melt 4 ounces of white baking chocolate over low heat, stirring constantly; set aside to cool.
Step 5: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.
Step 6: Add sugar, baking soda, and salt. Beat until combined.
Step 7: Beat in eggs and melted baking bars until combined.
Step 8: Beat in as much flour as you can with mixer. Stir in remaining flour with spoon.
Step 9: Stir in chopped white chocolate baking bars.
Step 10: Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.
Step 11: Bake 7-9 minutes or until edges are lightly browned. Let cookie set for 1 minute before transferring to a cooling surface.
Step 1 Just before serving, in a 1-quart saucepan melt jam over low heat. Spoon about 1/2 teaspoon of jam over each cookie.
Step 2: In another 1-quart saucepan, melt 3 ounces white baking chocolate squares and 1/2 teaspoon of shortening over low heat until smooth and creamy.
Step 3: Using the tines of a fork, drizzle white chocolate over cookies. Let stand until set.
The white chocolate raspberry cookie recipe makes 48 cookies.Tags: White Chocolate Raspberry Cookie