Methods
- Preheat the Oven
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking. - Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for creating a soft, tender texture in your cookies. - Add the Egg
Crack the egg into the bowl, and beat it into the butter-sugar mixture until fully incorporated. The mixture should be smooth and creamy. - Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt (if using). Gradually add the dry ingredients to the wet mixture, folding them in gently. The dough should start coming together, but be careful not to overmix. - Add Raspberry Jam
Gently fold in the raspberry jam. Don’t over-mix; just swirl it through the dough so it creates streaks of raspberry without fully blending in. - Mix in White Chocolate
Stir in the white chocolate chips or chopped white chocolate. These will melt into the cookies, providing bursts of creamy sweetness with every bite. - Scoop the Dough
Using a cookie scoop or two spoons, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. These cookies are meant to be soft and thick, so don’t worry if the dough looks a little chunky! - Bake
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should look set, but still soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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