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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.
Why this recipe works:
- The semi-sweet chocolate chunks, white chocolate pieces and tangy sweet raspberry jam all come together like a well rehearsed symphony. It is truly one of the most decadently special cookies ever made in our kitchen.
- This recipe is extremely easy to make and requires minimal ingredients all thanks to the number one ingredient: a Peanut’s Bake Shop Chocolate Chunk Cookie Kit.
- Amazingly, these cookies are vegan/dairy free, gluten free and nut free, so they can be shared with friends who have special dietary needs or preferences. Thankfully, you’ll never be able to tell that these cookies are free of anything!
Is there a such thing as vegan white chocolate?
- Yes! There are a few brands of vegan white chocolate coins, bars, as well as chips out there. However, I recommend starting with large pieces of white chocolate that can be roughly chopped, such as these.
Looking for other easy to make, vegan and gluten free cookies? Then please try my:
- 4-Ingredient Soft Vegan Peanut Butter Cookies
- Fudgy Oil-Free Midnight Chocolate Chunk Cookies
- 3-Ingredient Vegan Tagalong Girl Scout Cookies
- Funfetti Chocolate Chunk Cookies
- “Banana Bread” Cinnamon Oatmeal Cookies
How to Make Raspberry White Chocolate Chunk Cookies:
1. Start by preheating your oven to 350°F/177°C. Then, line a baking sheet with parchment paper. No parchment? No prob. Any non-stick baking sheet will do.
2. Then, roughly chop your white chocolate. Set it aside for now.
3. To a medium-sized mixing bowl, add your Peanut’s Bake Shop 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. 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 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!
Tips for Making These Raspberry White Chocolate Chunk Cookies:
- 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 nonGMO 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.
I hope you love love love these cookies as much as we do!
Have you tried this recipe? If so, please leave a star rating and comment below! Your feedback is very helpful to me as well as others. Thanks so much in advance!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Raspberry White Chocolate Chunk Cookies (Vegan and Gluten Free)
Ingredients
- 1/3 c. vegan white chocolate coins (or a vegan white chocolate bar or chips)
- 1 Peanut's Bake Shop Chocolate Chunk Cookie Kit
- 2 Tbsp. water (30 ml)
- 1/4 c. neutral flavored oil (59 ml) such as Canola (NonGMO, if possible)
- 1/4 - 1/3 c. raspberry jam (bright red raspberry jam tends to look best)
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- Start by preheating your oven to 350°F/177°C.
- Then, roughly chop your white chocolate. Set it aside for now.
- To a medium-sized mixing bowl, add your Peanut's Bake Shop Chocolate Chunk cookie mix, white chocolate pieces, water, and oil, and stir until well combined.
- 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.
- 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!
- Add a rounded teaspoon of jam to the center of each cookie dough nest and then smooth over the surface a bit.
- 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!
- 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.
- Allow your cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack. ENJOY!
Pro Tips From Audrey
- 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 nonGMO 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.
This post may contain affiliate links. Please read our disclosure policy.