White Chocolate Cherry Jam Cookies

Swirly white chocolate and cherry perfection!

Cherry season is in full swing! Grab some store-bought or if you’re feelin’ fancy, homemade cherry jam and make these delicious white chocolate cherry jam cookies.

These tender cookies have pockets of creamy white chocolate with swirls of tangy cherry jam. You really can’t beat this delicious combination.

They’re soft, melt-in-your-mouth, and perfect for summer any time and anywhere!

Makes 12-14 medium-sized cookies

Ingredients

Dry

• 180g all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon fine salt

• 110g white chocolate, chopped

Wet

• 113g unsalted butter, softened

• 80g white granulated sugar

• 80g dark brown sugar

• 1 teaspoon vanilla extract

• 1 large egg

• 80g cherry jam

Equipment

• Whisk

• Medium mixing bowls

• Spatula

• Cookie scoop/tablespoon

• Baking sheets

• Parchment paper/silicone mat

• Wire rack

Directions

1. In a medium bowl, whisk together all the dry ingredients and set aside.

2. In another medium bowl, whisk together the softened butter, white sugar, and dark brown sugar until light and creamy. Whisk in the vanilla extract until combined.

3. Add in the egg then whisk until smooth.

4. Whisk half of the dry ingredients into the wet until there are a few streaks of flour left. Fold in the rest of the dry ingredients with a spatula until the dough is just combined and no pockets of flour remain (avoid overmixing).

5. Dollop spoonfuls of cherry jam over the dough in different spots. Use your spatula to cut through the dough and fold in 3-4 times (avoid overmixing to achieve a swirled look).

6. Portion the dough with a cookie scoop and place it onto a lined tray (I used a quarter sheet pan). Repeat until you have 12-14 dough balls, then place into the refrigerator for 1-2 hour (they’re pretty soft at this stage–chilling will help relax the dough and firm it up).

7. Preheat the oven to 350°F. Line your baking sheet with parchment paper/silicone mat.

8. Place the pre-portioned dough balls onto the lined baking sheet and leave ~3 inches of space between each one.

9. Place in the preheated oven and bake until the edges are set and lightly browned. The middle should be slightly underdone—about 9-12 minutes

10. Let the cookies cool on the baking sheet for 8 minutes then transfer them to a wire rack to cool completely.

Notes + tips

• I used a medium cookie scoop which is equivalent to two heaping tablespoons.

• If you don’t want to bake the cookies straight away, you can refrigerate the pre-portioned dough (for up to 5 days) or place them in the freezer (for up to 2 months).

• Baked cookies can stay fresh for up to 4-5 days if stored in an airtight container.

Enjoy and I’ll see you later. 👋

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