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Anderson Family White Chocolate Raspberry Cookie Recipe

Hands down my brother’s favorite cookie is the Anderson Family White Chocolate Raspberry Cookie Recipe. They are a staple around the holidays, so in honor of this tradition I thought I would share this family staple with a few tips and tricks for your holiday season. If you are looking for a quick cookie recipe, look no further than the Anderson Family White Chocolate Raspberry Cookie Recipe.

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Anderson Family White Chocolate Raspberry Cookie Recipe

Ingredients:

6oz. White Chocolate Chips
8oz. (or 4 Squares) White Chocolate Almond Bark
2 3/4 All Purpose Flour
1 Tsp Baking Soda
1/2 Cup Unsalted Butter
1 Cup Granulated Sugar
2 Eggs
1 Jar Raspberry Jam

Preparation:

  1. Preheat oven to 375 degrees.
  2. Sift flour, baking soda and salt into a bowl. Whisk together. Set aside.
  3. Cream butter and sugar together until creamy.
  4. Melt 6oz of white chocolate chips. Add melted chocolate and eggs to butter mixture. Blend until creamy.
  5. Add sifted flour mixture until combined.
  6. Shave 1-2 squares of white chocolate almond bark (your preference) and add to mixture. Blend.
  7. Form mixture into 1 inch spheres. Place on cookie sheet in fridge for at least ten minutes to cool before baking. Cookies will spread, so give space on the cookie sheet.
  8. Bake 7 minutes.
  9. When cookies are out of the oven, while they are still hot, use the back of a spoon to indent the middle of each cookie.
  10. Allow cookies to cool, then add a dollop of raspberry jam to the center.
  11. Melt the remainder of the white chocolate almond bark and drizzle on top of cookies. Cool completely and serve!
Anderson Family White Chocolate Raspberry Cookie Recipe

Thank you for reading the Anderson Family White Chocolate Raspberry Cookie Recipe. For more recipes be sure to subscribe to Be Still and Write below. We post scrumptious ideas such as:

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