Description
Enjoy these Raspberry Swirl Cookies, featuring a buttery base, sweet white chocolate chips, and a vibrant raspberry preserve swirl. Perfect for any occasion, they offer a delightful blend of flavors and textures that will keep you coming back for more!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup raspberry preserves
- Fresh raspberries for garnish (optional)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until the batter is smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the white chocolate chips using a spatula or wooden spoon.
- Take about 1/2 cup of raspberry preserves and place it in a small bowl. Microwave for 10-15 seconds if you prefer a smoother texture.
- Gently swirl the raspberry preserves into the cookie dough using a spoon in a figure-eight motion to create a marbled effect.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Optionally, press a few fresh raspberries into the top of each cookie before baking.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- If desired, melt additional white chocolate in a microwave-safe bowl, heating in 30-second intervals until smooth.
- Drizzle the melted white chocolate over the cooled cookies using a fork or piping bag for a decorative touch.
Notes
- For a more intense raspberry flavor, consider adding more raspberry preserves to the dough.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes