White Chocolate Raspberry Cookies Recipe

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White Chocolate Raspberry Cookies Recipe

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Featuring my family's favorite combination of white chocolate and raspberry, this cookie wins the hearts of everyone who samples it.
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 4 ounces white baking chocolate, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • TOPPING:
  • 1 jar (12 ounces) seedless raspberry jam
  • 4 ounces white baking chocolate, melted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set.
Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.
Originally published as White Chocolate Raspberry Cookies in Taste of Home Christmas Annual Annual 2010, p138

Nutritional Facts

1 each: 128 calories, 6g fat (4g saturated fat), 18mg cholesterol, 62mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 4 ounces white baking chocolate, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • TOPPING:
  • 1 jar (12 ounces) seedless raspberry jam
  • 4 ounces white baking chocolate, melted
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set.
  3. Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.
Originally published as White Chocolate Raspberry Cookies in Taste of Home Christmas Annual Annual 2010, p138

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