1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1/2 cup raspberry jam
1 cup white chocolate chips
Pink food coloring
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Scoop out tablespoon-sized portions of dough and flatten them slightly. Place a small dollop of raspberry jam in the center of each dough portion, and fold the dough around it, sealing the jam inside.
Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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