A beautiful combination – raspberry and white chocolate is definitely a winning combination. Warm, buttery cookies loaded with white chocolate chunk pieces with a generous portion of raspberry lava jam filling in the centre. A delicious Valentine’s day cookie recipe.
This dish contains the following allergens: Milk/Dairy, Eggs
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10-12 tsp
raspberry jam
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
230g
plain flour
4
eggs
200g
white chocolate pieces
10-12 tsp
raspberry jam
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
8.05oz
plain flour
4
eggs
7oz
white chocolate pieces
Utensils
Step 1
Begin by freezing 10-12 tsbp of raspberry jam for 1-2 hours.
Step 2
Using the bowl of your Ninja Kitchen food processor along with the plastic dough blade, begin by adding the butter chopped in small cubes along with both sugars, select low to mix the butter along with the sugars to form a paste like consistency.
Step 3
Add the flour and egg yolks and select low until the ingredients mix together to form a thick cookie dough.
Step 4
Pour in the white chocolate pieces and select low to combine them with the cookie dough.
Step 5
Remove the frozen raspberry jam from the freezer and using and ice-cream scoop, scoop even amounts of cookie dough and flatten them, add the raspberry jam on top of the flatten out cookie dough and roll back into a ball – repeat process.
Step 6
Place the cookie dough balls in the fridge for 1 hours.
Step 7
Lastly, preheat the oven at 170°F/340°C, place the cookie dough balls in a baking tray lined with greaseproof paper with a gap in between each cookie – bake for approximately 12 minutes.
Begin by freezing 10-12 tsbp of raspberry jam for 1-2 hours.
10-12 tsp
raspberry jam
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
230g
plain flour
4
eggs
200g
white chocolate pieces
10-12 tsp
raspberry jam
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
8.05oz
plain flour
4
eggs
7oz
white chocolate pieces
Step 2 of 7
Using the bowl of your Ninja Kitchen food processor along with the plastic dough blade, begin by adding the butter chopped in small cubes along with both sugars, select low to mix the butter along with the sugars to form a paste like consistency.
10-12 tsp
raspberry jam
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
230g
plain flour
4
eggs
200g
white chocolate pieces
10-12 tsp
raspberry jam
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
8.05oz
plain flour
4
eggs
7oz
white chocolate pieces
Step 3 of 7
Add the flour and egg yolks and select low until the ingredients mix together to form a thick cookie dough.
10-12 tsp
raspberry jam
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
230g
plain flour
4
eggs
200g
white chocolate pieces
10-12 tsp
raspberry jam
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
8.05oz
plain flour
4
eggs
7oz
white chocolate pieces
Step 4 of 7
Pour in the white chocolate pieces and select low to combine them with the cookie dough.
10-12 tsp
raspberry jam
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
230g
plain flour
4
eggs
200g
white chocolate pieces
10-12 tsp
raspberry jam
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
8.05oz
plain flour
4
eggs
7oz
white chocolate pieces
Step 5 of 7
Remove the frozen raspberry jam from the freezer and using and ice-cream scoop, scoop even amounts of cookie dough and flatten them, add the raspberry jam on top of the flatten out cookie dough and roll back into a ball – repeat process.
10-12 tsp
raspberry jam
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
230g
plain flour
4
eggs
200g
white chocolate pieces
10-12 tsp
raspberry jam
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
8.05oz
plain flour
4
eggs
7oz
white chocolate pieces
Step 6 of 7
Place the cookie dough balls in the fridge for 1 hours.
10-12 tsp
raspberry jam
150g
unsalted butter (room temperature)
120g
light brown sugar
80g
white sugar
230g
plain flour
4
eggs
200g
white chocolate pieces
10-12 tsp
raspberry jam
5.25oz
unsalted butter (room temperature)
4.2oz
light brown sugar
2.8oz
white sugar
8.05oz
plain flour
4
eggs
7oz
white chocolate pieces
Step 7 of 7
Lastly, preheat the oven at 170°F/340°C, place the cookie dough balls in a baking tray lined with greaseproof paper with a gap in between each cookie – bake for approximately 12 minutes.
