Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries (thawed and drained)
- 1/4 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Mix in the flour, baking powder, salt, and vanilla extract until just combined.
- Gently mash the raspberries and combine them with the raspberry jam in a separate bowl.
- Scoop out cookie dough onto prepared baking sheets, making an indentation in each scoop for the filling.
- Fill each indentation with raspberry filling and sprinkle additional dough on top.
- Bake for 15–20 minutes or until golden brown around the edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg