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White Chocolate Raspberry Meltaway Cookies Recipe

White Chocolate Raspberry Meltaway Cookies Recipe
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★★★★★

4.8 from 10 reviews

Delight in these White Chocolate Raspberry Meltaway Cookies, featuring a buttery, tender cookie sandwiching a luscious white chocolate and raspberry jam filling. Finished with a drizzle of melted white chocolate and a sprinkle of crushed freeze-dried raspberries or powdered sugar, these cookies are perfect for a sweet treat that melts in your mouth.

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

  1. Prepare the Cookie Dough: In a bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract. Gradually add the all-purpose flour, cornstarch, and salt, mixing until a soft dough forms.
  2. Shape & Chill: Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Gently flatten each ball slightly to shape. Chill the dough balls in the refrigerator for 20 to 30 minutes to firm up before baking.
  3. Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 11 to 13 minutes, until they are set but still pale in color. Remove from oven and allow the cookies to cool completely on the baking sheet.
  4. Prepare the Filling: In a small bowl, mix the melted white chocolate chips with the raspberry jam until the mixture is smooth and slightly thickened, creating a creamy filling.
  5. Assemble the Cookies: Spread or pipe the white chocolate raspberry filling onto the bottom side of one cookie, then sandwich it with another cookie, gently pressing them together.
  6. Finish & Serve: Drizzle extra melted white chocolate over the tops of the assembled cookies. Optionally, sprinkle crushed freeze-dried raspberries or lightly dust with powdered sugar for an elegant finish. Let the drizzle set before serving.

Notes

  • Chilling the dough is important for maintaining the cookie shape and texture during baking.
  • Use seedless raspberry preserves for a smoother filling without seeds.
  • Freeze-dried raspberries add a beautiful color contrast and a subtle tartness as a garnish.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • For easier assembly, warm the white chocolate slightly before mixing with jam to ensure smoothness.

Nutrition

Keywords: white chocolate raspberry cookies, meltaway cookies, sandwich cookies, raspberry jam cookies, white chocolate cookies

Find it online: https://maicook.com/white-chocolate-raspberry-meltaway-cookies-recipe-3/