These White Chocolate Raspberry Thumbprint Cookies are a delightful combination of sweet white chocolate and tangy raspberry jam. The buttery cookie base is made with a hint of vanilla extract, and the center is filled with a dollop of raspberry jam. These cookies are perfect for a sweet treat or as a gift during the holiday season. They are easy to make and absolutely delicious!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup raspberry jam
Directions
- In a large bowl, beat the softened butter and granulated sugar together until creamy.
- Add the egg yolks and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet.
- Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
- Bake for 10 minutes, then remove the cookies from the oven and gently press the indentations again, if needed.
- Fill each indentation with white chocolate chips, then return the cookies to the oven and bake for an additional 5 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Once the cookies have cooled, fill each indentation with raspberry jam.
- Let the jam set before serving.
