White Chocolate Raspberry Meltaway Cookies
Get ready for melt-in-your-mouth bliss!A warm bite of sweet nostalgia with a tart twist of berry brightness.
INGREDIENTS Cookie Dough1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 tsp vanilla extract
2¼ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
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¾ cup raspberry jam or preserves (seedless preferred)
White Chocolate Glaze1½ cups white chocolate chips
1 tbsp coconut oil or butter (for melting smoothness)
These cookies smell like warm vanilla and berries fresh from the oven, and they practically sigh when you bite into them.
INSTRUCTIONSPreheat oven to 350°F (175°C) and line a baking sheet with parchment.
Cream butter and sugar together until pale and fluffy.
Add egg and vanilla; mix until smooth.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients into the butter mixture.
Scoop dough by teaspoons and flatten slightly into rounds.
Bake for 9–11 minutes until edges are lightly golden. Cool completely.
Spread raspberry jam on the flat side of half the cookies.
Sandwich with a second cookie and press gently.
Melt white chocolate and coconut oil together, then spoon or drizzle over each sandwich. Let set.
Prep Time: 20 min
Bake Time: 10 min
Yields: 20 sandwich cookies
Difficulty: Easy