Are you looking for a new cookie recipe? These Raspberry White Chocolate Cookies are the perfect treat. Buttery shortbread sandwiched with raspberry jam & dipped in white chocolate make these impossible to resist. They’re easy to make and delicious to eat, so they’ll be a hit with your family and friends.
The best part is that these cookies are made from scratch, so you know exactly what ingredients went into making them. And because they only take about 30 minutes of prep time and 5 ingredients, it won’t feel like an overwhelming task when you have guests over this Christmas season.
These white chocolate cookies with raspberry jam make great gifts or can be enjoyed by your family during the holidays. They also pair well with milk or coffee as an afternoon snack. Try them today! We think you’ll love it just as much as we do.
Can you believe these white chocolate raspberry cookies have just 5 ingredients?
Flour - These cookies use regular all purpose flour. Flour is a staple in almost every kitchen. It's used to make cakes, cookies, and pastries.
Sugar - White sugar is the preferred sweetener for shortbread cookies. But a light brown sugar would also work.
Salted Butter - If you have unsalted butter add a pinch of salt.
White Chocolate Chips - Chopped white chocolate bars can be used instead of chips if you prefer.
Raspberry Jam - We used a raspberry jam with seeds but seedless works as well.
How to Make Raspberry White Chocolate Cookies
Step One: Mix together the ingredients for the white chocolate shortbread cookies in a medium or large bowl. You can do this by hand, in a stand mixer, or in a food processor.
Step Two: Divide the dough into 12 balls with your hands or with a large cookie scoop and press each cookie dough ball down into flat circles on a parchment paper lined cookie sheet.
Step Three: Bake the cookies until golden brown around the edges. Cool completely.
Step Four: Flip half the cookies over and top with jam.
Sandwich with a second cookie.
Step Five: Dip each cookie sandwich in melted white chocolate.
Expert Tip: I just melt chocolate in the microwave. The trick is to do this slowly. Stir every 15 seconds and as soon as the chips are 75% melted stop heating them. Just stir until they all melt with the residual heat. You can thin the chocolate with a teaspoon of coconut oil if it is too thick.
Chocolate - Sub in semisweet chocolate chips or dark chocolate in either the batter, or the topping, or both. Dark chocolate raspberry cookies are just as delicious as these white chocolate cookies.
Drizzle - Instead of dipping the cookies in the chocolate drizzle some on instead.
Jam - Swap out the raspberry jam for blackberry jam or strawberry jam. You can even make fresh jam for this by heating fresh raspberries, adding sugar to taste, and then a little cornstarch to thicken it.
Extracts - Add a teaspoon of vanilla extract or almond extract to the cookie batter for a vanilla flavor or almond flavor.
Keto - Soon you can head over to Joy Filled Eats for a recipe for keto raspberry white chocolate chip cookies.
How should I store Raspberry White Chocolate Cookies?
I normally store cookies in an airtight container in the refrigerator. For longer storage, I place it into the freezer. You can refrigerator cookies for up to 2 weeks or freeze them for up to 3 months.
- 1 cup flour
- ½ cup sugar
- 4 oz salted butter
- ¼ cup white chocolate chips melted
Filling and Coating
- ⅓ cup raspberry jam
- ½ cup white chocolate chips melted
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Mix together the cookie ingredients. Scoop 12 large balls with a large cookie scoop. Flatten into circles.
- Bake for 15 minutes until the edges are golden brown. Cool completely.
- Flip over half the cookies and divide the jam between them. Top with a second cookie.
- Melt the remaining white chocolate. Dip each sandwich cookie into the chocolate so it is half covered. Set onto a waxed paper-lined tray and place into the fridge to set the chocolate.