White Chocolate Cherry Jam Cookies
These cookies use dollops of cherry jam that are gently folded into the dough only a few times. This technique creates distinct swirls of jam throughout the finished cookie, rather than a uniform flavor. The tartness of the cherry contrasts with the sweetness of the white chocolate chunks.
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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.
Notes
Do not overmix jam into dough - visible swirls should remain. Chilling is essential to prevent spreading.
Tried this recipe?Leave a comment below & let me know!