White Chocolate Raspberry Thumbprints
A nice twist on a classic! White chocolate cookie with a raspberry center. Let's glaze it too! These are so good, you'll make these year round.
Ingredients
- 1 stick unsalted butter, room temperature (½ cup)
- 300 g sugar (1½ cup)
- 123 g sour cream (½ cup)
- 2 eggs
- 2 tbsp whole milk
- 1 tbsp vanilla bean paste (vanilla extract is fine also)
- 400 g all purpose flour (2⅔ cups)
- 180 g oatmeal (2 cups)
- 1 tsp baking soda
- 1 tsp salt
- 11 oz white chocolate chips
- 1½ cups raspberry seedless jam
Instructions
- preheat oven to 350°, line two large cookie sheets with parchment paper, set aside
- cream together butter and sugar
- combine sour cream, eggs, vanilla and milk, add to butter and sugar until well mixed
- sift together flour, oatmeal, baking soda, salt and 6 oz (@½ of the bag) of white chocolate chips
- pour wet ingredients in to dry ingredients and mix until dough comes together
- using a small cookie scoop, scoop out onto cookie sheet
- make a small valley with a finger in the center of cookie
- fill with ⅛-¼ tsp of raspberry jam
- bake 8-9 minutes until edges are just starting to brown
- cool for 2 minutes on tray then move to cooling rack to cool completely
- melt the rest of the white chocolate according to the package directions and drizzle over cookies, let set.
Tried this recipe?Let us know how it was!