Raspberry White Chocolate Chunk Cookies

Raspberry White Chocolate Chunk Cookies

The combination of semi-sweet chocolate chunks, white chocolate pieces, plus sweet and tangy raspberry jam all come together to create one of the most magical cookies you’ll ever experience! Trust me on this.

Makes 12 Cookies 


  • 1 Autumn Sons Baking Co. Chocolate Chunk Cookie Mix
  • 1/4 c. dairy-free white chocolate chips, or a roughly chopped white chocolate bar
  • 1 Tbsp. + 1 tsp. water
  • 3 Tbsp. neutral flavored oil 
  • 1/4 - 1/3 c. raspberry jam (bright red raspberry jam tends to look best)


  1. Start by preheating your oven to 350°F/177°C.
  2. Then, roughly chop your white chocolate. Set it aside for now.
  3. To a medium-sized mixing bowl, add your Autumn Sons Baking Co. Chocolate Chunk Cookie Mix, white chocolate pieces , water, and oil, and stir until well combined.
  4. Divide the dough into 12 equal-sized balls and place on a nonstick or parchment lined baking sheet a few inches apart. Use a second sheet, if necessary. Note: If your dough is too dry to form into balls, follow the directions on the back of the cookie kit package to see what to do about it.
  5. Then, make a thumbprint right in the middle of each dough ball to create little cookie dough nests. This may cause some chocolate pieces to fall out, but push them back in as best you can. You want each cookie to have as much chocolate in it as possible!
  6. Add a rounded teaspoon of jam to the center of each cookie dough nest and then smooth over the surface a bit.
  7. Bake these beauties in your preheated oven for 12-13 minutes, or until the cookie surrounding the jam is matte rather than shiny. It's better to slightly underbake than overbake!
  8. As SOON as the cookies come out of the oven, use a spatula to help push the edges in on any misshapen cookies to help create nicely shaped, round cookies. You won't be able to do this after they've begun to cool, so it's important to do this while they're still piping hot.
  9. Allow your cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack. ENJOY!


  • Dryer cookie dough works best, but if it's too dry to form into dough balls, add an extra Teaspoon of water, stir, and then try forming into balls again.
  • Use a neutral flavored oil when mixing up the dough, such as canola, safflower or sunflower, if possible.
  • Raspberry flavored jam is definitely my preference for this recipe, but feel free to get creative, if you like.  I imagine a blackberry or mixed berry jam would work nicely, as well.
  • If your cookies turned out too crispy, here's a trick: once 100% completely cool (after about 2 hours), place them in either an airtight container or a gallon-sized resealable bag for several hours or overnight. The next morning your cookies will then likely be very soft.