Ingredients
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, room temperature
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 large egg
– 2 teaspoons vanilla extract
– 1/2 cup raspberry jam
– 1 cup white chocolate chips
– Pink food coloring
Instructions
Preheat the Oven:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars:
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg and Vanilla:
Beat in the egg and vanilla extract until well combined.
Mix in Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Shape the Dough:
Scoop out tablespoon-sized portions of dough and flatten them slightly. Place a small dollop of raspberry jam in the center of each dough portion and fold the dough around it, sealing the jam inside.
Bake the Cookies:
Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Decorate with White Chocolate:
Melt the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Divide the melted white chocolate into two bowls. Add pink food coloring to one bowl and mix until evenly colored.
Drizzle both white and pink melted chocolate over the cooled cookies. Allow the drizzle to set before serving.
Enjoy!
