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 Dough

1 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

Jam Filling

¾ cup raspberry jam or preserves (seedless preferred)

White Chocolate Glaze

1½ 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.

INSTRUCTIONS

Preheat 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

RECIPES