These delicious cookies are easy to make and fun to dress up in a pretty chocolate glaze. Make them for your honey, make them for your kids, make them for your next fun party tray! These cookies don’t get far from the cooling rack at our house. My husband’s sweet tooth is partying hard today. I’m making Dave a load of goodies to keep him content next week.
I’m heading to Great Falls Montana with my mother and youngest son, Evan. We are going to help my daughter, Amanda and her family move from Kansas. We couldn’t be happier they are moving much closer to Washington state where we live. Only 12 hours by car. It’s time for a road trip! Dave has to stay home and work so he needs some comfort food to tide him over. These cookies will do the trick!
These Chocolate raspberry cookies are easy to make and filling! Moist, chewy and full of chocolate flavor with a hint of raspberry swirled through. A sure winner for taste! The chocolate raspberry flavor combo makes these an extra special flavor treat.
Baking notes: This recipe might need a bit of milk added in to make the dough a perfect consistency. When I made it I noticed the dough was crumbly. So I reduced the flour by a half a cup in the recipe. If you’re still having a bit too much crumble in the dough; add milk by tablespoons full until your cookie dough is perfect. Not too mushy, but easy to work with.
Recipe Source: My Baker Lady.com
White chocolate raspberry cookies deliver sweet luscious goodness. Eat them plain or drizzle them with either white or dark chocolate for a change up.
- 2 Cups flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. cream of tartar
- 1/4 tsp. salt
- 1/2 Cup butter, softened
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 Cup raspberry jam
- 1 Cup white chocolate
- 1 Cup semi-sweet chocolate chips
- (set aside 1/4 Cup each white and dark chocolate chips for optional drizzle if desired)
- Pre heat the oven to 350 F
- Line cookie sheets with parchment or sil pat liners
- In a large stand mixer, cream together the butter and sugars until light and fluffy
- Add eggs, vanilla and almond extract and beat well, about 1 minute
- Add the dry ingredients, mix until just combined
- Add white and chocolate chips and gently mix them in
- Set aside 1/4 of the dough and add the raspberry jam to it.
- Cut the jam in with two knives to get a swirled appearance.
- Now in your hands scoop out two balls of dough, one quarter size of the raspberry swirl dough and mix with three quarter sized plain dough.
- Make them into even sized balls and put them on a parchment or sil pat lined cookies sheet.
- These will be firm, thick cookies.
- Flatten the balls and shape them on the cookie sheet as necessary to keep them even and round.
- Bake for 10 to 12 minutes. Remove from oven and cool on rack.
- After cooling, drizzle with chocolate if desired.
Amount Per Serving Calories 115Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 53mgCarbohydrates 16gFiber 0gSugar 11gProtein 1g
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