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White Raspberry Chocolate Chip Cookies

1 Stick of butter at room temperature

½ C brown sugar, packed

½ C granulated sugar

1 egg + 1 egg yolk

1 Tsp. vanilla extract

½ Tsp. almond extract

2 ½ C flour

¼ Tsp. baking soda

¼ Tsp. baking powder

¼ Tsp. cream of tartar

12 Oz. white chocolate chips

½ Cup raspberry jam


Preheat oven to 350 degrees.  Cream butter & sugars until light and fluffy; add in eggs and extract and mix.  Mix in dry ingredients, then white chocolate chips.  Put ¼ of mixture into a bowl and add cut in 1-2 Tbsp. raspberry jam, do not mix it completely in to obtain swirls of jam.  Use a spoon or cookie scoop to shape into balls and place on a greased cookie sheet.  Flatten dough a little.  I use a cookie scoop because this dough is messy, sticky and crumbly and I like to touch it as little as possible.  Bake cookies in the oven for 12-15 minutes.  Cool on pan for 5 minutes and remove to a cookie sheet. 


To modify this recipe you could use different kinds of jam, chocolate chips, nuts, whatever comes to mind. 

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