Ingredients
Equipment
Instructions
- In a large mixing bowl, beat the softened butter and cream cheese with an electric mixer until smooth. Add the granulated and brown sugars and beat until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chips.
- Cover the dough and chill in the refrigerator for at least 60 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 2-tablespoon-sized balls of dough onto the sheet.
- Slightly flatten each dough ball. Add about 1/2 teaspoon of raspberry jam to the center and use a toothpick to gently swirl it into the dough.
- Bake for 12-15 minutes, until the edges are lightly golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Room Temperature Ingredients: For the smoothest dough, make sure your butter, cream cheese, and egg are at room temperature.
Don't Overbake: The key to a soft, chewy cookie is to pull them from the oven when the center still looks slightly underdone. They will finish baking on the hot pan.
Don't Overbake: The key to a soft, chewy cookie is to pull them from the oven when the center still looks slightly underdone. They will finish baking on the hot pan.
