Vikki’s Bicckis: Raspberry, Caramilk White Choc Chip Cookies

Ingredients:

1 cup butter

1 cup raspberry jam

1 cup brown sugar

1/2 cup white sugar

1 egg

1 yolk

2 teaspoons vanilla extract

1/2 teaspoon of cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 and a half cups plain flour

White chocolate and Caramilk chocolate chips (don’t measure, just pour to your liking)

To decorate (optional):

1 cup white chocolate milk melts (nestle)

1 cup raspberry lollies 

Recipe:

1. Melt butter in a saucepan, bring to a boil and continue to stir until theirs a white foam and the butter is a deeper yellow. Remove from heat and set aside in a bowl to cool down.
2. Line a tray with baking paper and dollop balls of raspberry jam, about the size of a 10c piece (bit smaller if you want to make more but smaller cookies). Put this in freezer.
3. Prepare the cookie dough. Mix together the cooled butter and sugars with a wooden spoon until combined. Add in the egg, the yolk, vanilla, baking powder, baking soda, and salt and mix until smooth.
4. Stir in the flour and chocolate chips. Make a ball, glad wrap and put the dough in the fridge for 15 minutes.
5. While dough is chilling, preheat oven to 190 degrees.
6. Remove dough from fridge and raspberry jam from freezer. Break off chunks of dough (about 2.5 tablespoons in size). Ball these up then flatten to a disc. Place a jam chunk in the middle and wrap the dough around it, leave a tiny bit of jam exposed at the top if you want to or fully close it up.
7. Place these balls on lined trays and smoosh down lightly with a fork.
8. Bake for 8 minutes until edges are golden. 
9. Decorate with melted white chocolate and top with a raspberry lolly (optional)
10. Et voila: