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White Chocolate Raspberry Cookies

 White Chocolate Raspberry Cookies
Featuring my family's favorite combination of white chocolate and raspberry, this cookie wins the hearts of everyone who samples it.
42 ServingsPrep: 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 McCormick® Pure 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.

2 of 2

White Chocolate Raspberry Cookies (continued)

Nutritional Facts: 1 cookie equals 128 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 62 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.