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
Make and Chill the Dough
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, beat the softened butter, granulated sugar, and dark brown sugar with a mixer on medium-high speed until light and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition until the mixture is smooth.
Reduce the mixer speed to low and add half of the dry ingredients, mixing until just a few streaks of flour remain. Add the remaining dry ingredients and the chopped white chocolate, and mix until just combined.
Dollop spoonfuls of cherry jam over the surface of the dough. Using a spatula, fold the dough over on itself just 3 or 4 times.
Do not overmix; you want visible swirls of jam, not a fully combined pink dough.
Use a cookie scoop to portion the dough into balls and place them on a parchment-lined tray. Chill the dough balls in the refrigerator for at least 1 hour. This is an important step to prevent the cookies from spreading too much.
Bake and Cool the Cookies
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Arrange the chilled dough balls on the prepared baking sheet, leaving about 3 inches of space between each one.
Bake for ~9-12 minutes, until the edges are set and lightly browned, but the centers still look slightly underdone.
Let the cookies cool on the baking sheet 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.
