White Chocolate Raspberry Cookies

When I was in college a good friend of mine made these cookies.  Marie is an amazing baker and loves chocolate!   She was always fattening me up with some sort of delicious baked good.  On this particular occasion she sent me home with a small plate of these beautiful cookies.  On my drive home I decided to sample one.  Before I made it home the ENTIRE plate was gone!  Whoops.  Ever since then these have been an absolute love.  I make these for parties, neighbors, holidays, or just because I'm craving them.  I have yet to meet someone who doesn't LOVE them the way I do.  This is one of those recipes my mom always asks me to make when she visits me.

White Chocolate Raspberry Cookies
8 ounces white chocolate baking bar
1/2 cup butter
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white baking bar
Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan, melt the remaining 4 ounces white baking bar over low heat while stirring constantly; cool.
In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white baking bar.
Drop dough from a rounded teaspoon 2 inches apart on a greased cookie sheet. Bake in a 375 degree F oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 3 days.
About 1 hour before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam onto the top of each cookie. In a heavy small saucepan combine the 3 ounces white baking bar. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. I use a fork to drizzle the chocolate. If necessary, refrigerate cookies about 15 minutes to firm chocolate. Makes about 48 cookies.
Make-Ahead Tip:Bake the cookies as directed; cool completely. Do not add jam and melted mixture. Place cookies in a freezer container or bag and freeze for up to 1 month. Before serving, thaw for 15 minutes. Decorate as directed.

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  1. Steve said these were one of his favs!

  2. Best cookies ever. Make them and enjoy them until you get to make another batch. So good!


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