Ingredients (~24 cookies)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup chopped white chocolate
- 1 cup cherry jam
Chill Dough After Preparing
In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, and salt.
In a large mixing bowl, use a hand mixer at medium-high speed for 2-3 minutes to mix the butter, granulated sugar, and dark brown sugar to create a light and creamy consistency, scraping down the sides of the bowl as needed.
Add the vanilla extract and beat in by mixing well.
Beat in 1 egg at a time (with mixing in between each addition of an egg) until smooth.
Lower the speed of the mixer to low and add half the dry ingredients; mix until only small streaks of dry ingredients remain.
Add the remaining dry ingredients and the chopped white chocolate and mix together until combined.
Using a spatula, spread dollops of the cherry jam over the top of the dough.
With the spatula, fold over the dough about 3 or 4 times until visible swirls of the jam remain.
Do not overmix; you want visible swirls of jam, not a fully combined pink dough.
Use the cookie scoop to portion the dough into balls and place them on a parchment-lined tray.
To prevent excessive spreading, chill the cookies for at least 1 hour before baking.
Chill Dough Before Baking
Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
Place the chilled dough on the baking sheet, allowing a 3-inch space between each ball.
Bake the cookies for approximately 9-12 minutes.
Initially, the edges will be set and have a light brown appearance; however, the centers will remain slightly undercooked.
Allow the cookies to cool for approximately 8 minutes on the baking sheet before transferring them to a wire rack to cool completely.eet for at least 8 minutes to set up before transferring them to a wire rack to cool completely.
White Chocolate Cherry Jam Cookies
Ingredients
Ingredients (~24 cookies)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 cup unsalted butter 2 sticks, softened
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup chopped white chocolate
- 1 cup cherry jam
Instructions
- Whisk flour, baking soda, baking powder, and salt in medium bowl.
- Beat butter and both sugars until light and creamy, 2-3 minutes.
- Beat in vanilla, then eggs one at a time until smooth.
- Mix in dry ingredients on low speed, then fold in white chocolate.
- Dollop cherry jam over dough and fold 3-4 times to create swirls.
- Scoop dough into balls and chill for 1 hour.
- Preheat oven to 350°F and line baking sheet with parchment.
- Place chilled dough balls 3 inches apart on baking sheet.
- Bake 9-12 minutes until edges are set but centers slightly underdone.
- Cool on baking sheet 8 minutes, then transfer to wire rack.
