Gather Ingredients

You will need butter, brown sugar, white sugar, vanilla, egg, egg yolk, white chocolate instant pudding, baking soda, salt, flour, white chocolate chips, milk chocolate chips, raspberry jam.


Prepare Cookie Dough

Begin by creaming the butter and sugars in a stand mixer with a paddle attachment until they are light and fluffy.


Vanilla & Eggs

Add the vanilla and mix. Place one whole egg + one egg yolk in the bowl and mix until combined.


Secret Ingredient

Pour one box of delicious White Chocolate Instant Pudding as well as the rest of the dry ingredients: baking soda, salt and flour.


Chocolate Chips

Stir in both the milk chocolate chips and white chocolate chips until fully incorporated into the cookie dough.


Raspberry Jam

Take half of the white chocolate chip cookie dough and press it down flat and place small spoonfuls of raspberry preserves all over the top of the dough.


Spread the Jam

Use a butter knife to spread the preserves over the dough.


Scoop the Dough

Next, use a cookie scoop to shape the cookies. To make giant cookies, use 1/2 cup of dough. For smaller cookies, use a 1/4 cup scoop a two tablespoon scoop.


Baking Sheet

Place the dough on a baking sheet lined with parchment paper and press down on the center of the dough ball. Just enough that the cookie isn’t totally round.


Chill the Dough

Put the cookie dough in the refrigerator for about 30 minutes to chill before baking to keep the cookies from spreading.


Bake the Cookies

Bake the cookies at 350 degrees for 9-11 minutes, until the edges begin to turn golden brown. The actual baking time will depend on your oven and the size of cookie you choose to make.


Cool the Cookies

Let the cookies rest on the cookie sheet for 2-3 minutes after being removed from the oven, then transfer them to a wire rack. Enjoy!