Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups high-quality white chocolate chips
- 1/2 cup seedless raspberry jam
Instructions
- Step 1: Prep the Raspberry Filling. Line a small tray with parchment paper. Drop 12 individual teaspoons of raspberry jam onto the tray. Place the tray in the freezer for at least 20 minutes. Freezing the jam makes it much easier to handle when you are stuffing the dough later.
- Step 2: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures your cookies do not stick and helps them brown evenly on the bottom.
- Step 3: Cream the Butter and Sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Mix on medium-high speed for about 2-3 minutes until the mixture looks pale and fluffy. This step incorporates air for a better cookie texture.
- Step 4: Add Wet Ingredients. Add the egg and vanilla extract to the butter mixture. Beat again until well combined, scraping down the sides of the bowl with a spatula to ensure every bit is incorporated.
- Step 5: Mix in Dry Ingredients. Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour streaks disappear. Fold in the white chocolate chips by hand using a spatula.
- Step 6: Stuff the Cookies. Scoop about 2 tablespoons of dough and flatten it into a disc in your palm. Retrieve the frozen jam dollops. Place one dollop in the center of the dough disc. Gently fold the edges of the dough over the jam, pinching them shut to seal it completely. Roll it into a smooth ball.
- Step 7: Bake and Cool. Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just golden brown. The centers should still look slightly soft. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 37 minutes