White Chocolate Raspberry Cookie Recipe

The white chocolate raspberry cookie recipe combines the magical duo of white chocolate and raspberries. Truly out of this world! A great one for that special Valentine!

Ingredients

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

Topping:

1/2 cup seedless raspberry jam

3 ounces white baking bars or white chocolate baking squares

1/2 teaspoon shortening

Hardware

Large bowl

2 x 1-quart saucepan

Cookie sheets

Mixer

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.

Topping:

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.

Makes 48 cookies.

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