raspberry white chocolate jammin cookies baking recipe
Recipes, Snacks, Sweet Recipes

Raspberry White Chocolate Jammin Cookies

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If you love the flavor combination of raspberries and white chocolate, you will flip for these Raspberry White Chocolate Jammin Cookies! The pure red raspberry jam is mixed into the cookie dough, ensuring every mouthful you bite is perfectly flavored.

I grew up picking red raspberries in the wild. It was one of the most difficult berry-picking seasons. Not only because the berries were prickly and irresistible to my child’s desire for all things sweet. Every berry that went into my basket was a chore. It was hard not too eat them all! And while I wouldn’t say I liked watching for black bears and swatting at bugs, I loved the following jam-making sessions with my mom.

My mother would make her raspberry jam on our woodstove, and the aroma is still one of my favorite summer scents. The thickening jam bubbled and foamed, and I always got to sample that jam when Mom skimmed the foam. 

Fast forward to now, I wanted to create a truly delicious cookie for you. One that captured the delightful aroma of the raspberry season and imparted the sweet flavor of homemade jam. This raspberry white chocolate jammin cookie does just that. 

The recipe bakes up twenty small-sized drop cookies that taste reminiscent of raspberry ripple ice cream! They’re so good they won’t last long at all. 

If you love raspberries and white chocolate you will love this raspberry pie filling dessert brownie!

 

We’re not making raspberry jam here, just raspberry magic!

 

First, I will start by saying you won’t find these cookies very beautiful, but they will not let you down on taste. They are so good they fly out of the cookie jar! Like most cookie recipes, we start by gathering our ingredients. In our mixing bowl, we blend the sugar with the butter. Afterward, add the egg and mix well. Don’t worry too much about a few lumps; they will blend as you add other ingredients.

 

After you’ve blended the egg into the butter, mix in the raspberry jam and the other dry ingredients. Lastly, you will be adding the white chocolate chips. Note that the batter will appear sticky. It’s okay.

 

Drop the cookie dough by teaspoonfuls onto a cookie sheet. Leave a bit of space around each one. These cookies don’t spread much, so that you can put them on tighter than others. Bake in your preheated oven at 375 degrees Fahrenheit for 8-10 minutes. Please pay close attention to them because the added sugars in the jam will want to burn, as will any white chocolate touching the baking tray.

Remove cookies from the oven and let them cool before removing from the tray. This cookie recipe makes about twenty small-sized cookies, so if you want a bigger batch or just bigger cookies, go ahead and double it.

 

How to switch it up.

 

If you want to, you can make this cookie recipe with any flavor of jam. Just be sure to use pure jam for fuller flavor. Good combination choices would be; orange marmalade and dark chocolate, strawberry jam, milk chocolate, or blueberry jam with white chocolate.

You can also make these cookies more uniform by rolling them into balls and pressing them with the bottom of a glass. But because the cookie dough is sticky, be sure to flour your hands before proceeding and when pressing with glass. Also, if pressing flat, keep the cookies the same thickness.

If you would like your cookie to be a darker red/pink color, add a little red food coloring to the batch!

raspberry white chocolate jammin cookie baking recipe (1)

Raspberry White Chocolate Chip Jammin Cookies

Amber Bondar
These Raspberry White Chocolate Chip Jammin Cookies are full of summer flavor with real raspberry jam mixed right into the cookie dough. Each mouthful tastes like raspberry ripple ice cream! They are so good you may just want to double the batch!
Prep Time 8 minutes
Cook Time 9 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 20

Equipment

  • 1 mixing bowl
  • 1 Teaspoon
  • 1 measuring cup
  • 1 Fork or Mixer

Ingredients
  

  • ½ Cup Butter
  • ½ Cup White Sugar
  • 1 Egg
  • 3 Tbsp Pure Raspberry Jam
  • 1 Cup Flour
  • ¼ Tsp Salt
  • 1 Cup White Chocolate Chips

Instructions
 

  • In your mixing bowl blend together the butter and sugar.
  • Add in the egg and blend well.
  • Stir in the raspberry jam.
  • Add the flour and salt and mix well.
  • Blend in the white chocolate chips. Make sure they are distributed evenly in the cookie dough.
  • Cookie dough will appear sticky.
  • Drop by teaspoonful onto a prepared cookie sheet. Leave just enough room around each one so as to not stick.
  • Bake in preheated oven at 375℉ for 8-10 minutes. Edges will be starting to turn golden when done.
  • Remove from oven and let cool before removing from tray.
  • Makes 20 small sized cookies.
Keyword baking, cookie, raspberry, white chocolate chip

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