White Chocolate Raspberry Meltaway Cookies Recipe
Delight in these decadent White Chocolate Raspberry Meltaway Cookies, featuring a buttery, tender cookie base filled with a luscious white chocolate and raspberry jam center. Finished with a drizzle of melted white chocolate and a dusting of crushed freeze-dried raspberries or powdered sugar, these cookies offer a perfect blend of sweet, fruity, and creamy flavors.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies
- 1 cup (225 g) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
For the White Chocolate Raspberry Filling
- ¾ cup white chocolate chips, melted
- ¼ cup raspberry jam or preserves (seedless preferred)
For Finishing
- Extra melted white chocolate, for drizzling
- Freeze-dried raspberries, crushed (optional)
- Powdered sugar, for dusting
Instructions
- Prepare the Cookie Dough: In a bowl, cream the softened butter and powdered sugar together until light and fluffy. Stir in the vanilla extract. Gradually add the all-purpose flour, cornstarch, and salt, mixing until a soft dough forms.
- Shape & Chill: Roll the dough into 1-inch balls and arrange them on a parchment-lined baking sheet. Gently flatten each ball slightly to shape. Place the tray in the fridge to chill for 20–30 minutes to ensure the cookies hold their shape while baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 11–13 minutes until they are set but remain pale in color. Remove them from the oven and allow to cool completely on a wire rack.
- Prepare the Filling: Combine the melted white chocolate chips with the raspberry jam, mixing thoroughly until the mixture is smooth and slightly thickened, perfect for spreading or piping.
- Assemble the Cookies: Spread or pipe the white chocolate raspberry filling onto the bottom side of one cookie, then sandwich it with another cookie. Repeat with the remaining cookies.
- Finish & Serve: Drizzle extra melted white chocolate over the tops of the assembled cookies. Optionally, sprinkle crushed freeze-dried raspberries or a light dusting of powdered sugar for decoration. Allow the drizzle to set before serving.
Notes
- Chilling the dough is important to prevent excessive spreading during baking.
- For best results, use seedless raspberry jam to avoid seeds in the filling.
- You can substitute white chocolate chips with chopped white chocolate bars if preferred.
- Freeze-dried raspberries add a delightful crunch and visual appeal but are optional.
- Store cookies in an airtight container for up to 5 days at room temperature or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: white chocolate cookies, raspberry cookies, meltaway cookies, sandwich cookies, dessert, baked cookies, white chocolate raspberry