White Chocolate Chip and Strawberry Jam Cookies
White chocolate chip and strawberry jam cookies are buttery and delicious. I have been on a strawberry kick lately and wanted to change up my typical Chocolate Chip Pumpkin cookie from my book, At the Kitchen Sink. I had just recipe tested a strawberry jam laced french toast bake and loved it. So being I had a half jar of strawberry jam, this seemed like the logical next step!
They key is really working the jam into cookie mixture. I would add a tablespoon, then work it in with a rubber spatula, repeating each addition. This helps it really “ribbon” throughout the dough. It is also important to let the dough chill in the fridge for a couple of hours. It helps to solidify the jelly into the mixture. As you are scooping onto the baking sheets you may want to give the dough a good mix here and there if you notice the jelly has not spread throughout.
My favorite jelly is the Bonne Maman Strawberry Jelly. Honestly, all of their flavors are delicious. They also have a hazelnut spread like Nutella, but without the palm oil, which is a win!
White Chocolate Chip and Strawberry Jam Cookies
ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
¼ cup light brown sugar
2 tsp vanilla extract
2 large eggs
1 cups all-purpose flour
1 ½ tsp baking powder
1 tsp salt
5 tbsp strawberry jam
¾ cup white chocolate chips
instructions
1. In a large bowl combine the butter, and both sugars with a hand mixer on low speed, until fluffy, about 2 minutes. Then add in the first egg and the vanilla extract, whip until combined, then add in the second egg continuing to whip until well combined.
2. In a medium size bowl whisk together the flour, baking powder, and salt.
3. Add the dry ingredients to the wet ingredients. And stir with a rubber tipped spatula until well combined.
4. Drop in 2 tablespoons of strawberry jam , and fold into the cookie batter. Add the remaining 3 tablespoons of jam and repeat. You want the jam to distribute throughout the mixture with some larger clumps throughout being okay!
5. Fold in the white chocolate chips until well distributed throughout the dough.
6. Place the dough in the refrigerator for about 2 hours or overnight.
7. When ready to bake preheat the oven to 375 degrees
8. Line a baking sheet with parchment paper or use silicone baking mats to line the sheet.
9. Remove the cookie dough from fridge, it may be a little hard to work with, give it about 15 minute on the counter if needed. Then using a cookie scoop, scoop about 2 tablespoons of dough out and drop onto cookie sheet.
10. Bake for about 12-13 minutes.
11. Let the cookies cool for about 3 minutes then remove from the cookie sheet, and allow them to cool further