Evolution of My Favorite Cookie

So today was a day of baking. I was craving my favorite cookie, White Chocolate and Raspberry. Yummmm. I don't normally eat too many of the cookies that I bake, but this one is an exception. If you are looking for a fabulous holiday cookie, give these a try.

12 oz White Chocolate
1/2 cup butter, softened
1 cup sugar
1 tsp. baking soda
2 eggs
2 1/4 all-purpose flour
1/2 cup seedless raspberry jam


1. Preheat oven to 375. Line a cookie sheet with parchment paper. Chop white chocolate into small pieces. Set aside 8 oz. and melt the other 4 oz.

2. In a large mixing bowl beat butter for 30 secs. Add sugar and baking soda. Beat until combined. Beat in eggs and melted white chocolate until combined. Beat flour until blended. Stir in about 6 oz. of the remaining chopped white chocolate. The remaining 2 oz. will be melted and drizzled on top.

3. Roll dough into 1 inch balls and place about 2 inches apart on a parchment lined baking sheet. Bake for 7-9 minutes or until they start to crackle just a little.


4. Remove from oven and they will be perfect little puff cookies. Put a depression in the center of a cookie. I use a 1/2 teaspoon that I bent that is the perfect size. Transfer to a wire rack and let cool.


5. At this point you can freeze the cookies you have until you are ready to serve them. They will stay good frozen for up to 3 months. Or you can dress them up with the jam and drizzle if you are going to eat them within a couple days. The jam doesn't hold well past a couple of days, it soaks into the cookie.

6. Warm the jam in the microwave for 30-60 secs. Stir up so it is smooth. Spoon some into the center depression of the cookie. Melt the remaining white chocolate and drizzle over.

I think I need to go enjoy another one now.

Cookie perfection!