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thick white chocolate raspberry swirl cookies with pink ribbons running through them on a marble countertop, in a wide horizontal shot, a glass of milk and crumbs nearby, soft natural light, shallow depth of field, landscape orientation

White Chocolate Raspberry Swirl Cookies

These cookies are soft and chewy with ribbons of raspberry and lots of gooey chunks of white chocolate!
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 20 cookies
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chunks
  • 1/3 cup raspberry jam

Method
 

  1. Preheat oven to 350F and line baking sheets with parchment.
  2. Cream the butter with both sugars, then beat in the egg and vanilla.
  3. Stir in the flour, baking soda, and salt, then fold in the white chocolate chunks.
  4. Scoop dough onto the sheets and dot each with a little raspberry jam, swirling gently with a toothpick.
  5. Bake 10 to 12 minutes until the edges set but the centers stay soft.
  6. Let cool 5 minutes on the pan before moving to a rack.