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Raspberry jam lends a subtle raspberry flavor to these soft and chewy raspberry white chocolate chip cookies!

Right now as I type this there’s bread baking in the oven. I absolutely love the smell of baking bread because it reminds me of my grandma who used to make the most amazing pizza bread in her bread machine. This fantastic loaf that was fluffy and chewy on the inside and crusty on the outside and swirled with pepperoni and mozzarella and garlic and parsley. Phenomenal. No single smell reminds me more of my grandmother than baking bread.

Food is meant to illicit a story, a memory, a tradition, a feeling. So as both a baker and a story teller it kind of annoys me when I want to make a recipe ‘just because’. And yet I seem to be doing that a LOT lately. I dunno why it bugs me really because most of these recipes turn out absolutely amazing and never last in the house more than a few days.

Like these cookies for example. I was brainstorming with my friend Mary from Goodie Godmother because I didn’t want to make all the savory recipes I had in the queue. So I came up with cookies and she came up with raspberry and through all that meeting of the minds these cookies were born. And I’m not sorry they were born I’m just sorry they don’t have a better story.

All that aside these cookies are worth creating a story around! The jam {which is homemade by the way…one day I’ll get the roommate to put it on her blog for ya} gives them a perfect subtle raspberry flavor that won’t even phase the raspberry haters in your life. The same roommate who makes such amazing raspberry jam doesn’t even like to eat it! And she ate 3 cookies just today.

Suffice it to say everyone will love these so you’ll have plenty of opportunity to build your own great story or memory around them. Better than “I didn’t want to make another casserole so I need a cookie” anyway 😉

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Raspberry White Chocolate Chip Cookies

Yield: 1 1/2 dozen

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 1/2 cup butter
• 1/2 cup brown sugar, packed
• 1/4 cup sugar
• 1 large egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/4 tsp baking soda
• Pinch of salt
• 1/4 cup raspberry jam
• 6 oz white chocolate chips

Instructions

1. In the bowl of a stand mixer cream together butter and sugars. Add egg and vanilla and mix well, scraping down sides of the bowl.
2. Sift in flour, baking soda, and salt and mix well.
3. Add jam and chocolate chips and mix until just combined.
4. Scoop onto a lined baking sheet using a 2 Tbs cookie scoop.
5. Bake at 300 degrees for 18-20 minutes or until golden brown around the edges.
6. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.