Raspberry White Chocolate Christmas Cookie Cups

Raspberry White Chocolate Christmas Cookie Cups are buttery mini cookie “nests” filled with bright raspberry jam and creamy white chocolate. They bake in a mini muffin tin for a bite‑size treat that looks festive on holiday trays and offers the perfect mix of sweet, tart, and rich vanilla flavor.​

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all‑purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt (optional but recommended)
• 1/2 cup raspberry jam (seedless if you prefer)
• 3/4 cup white chocolate chips​

Approximate nutrition: about 165 kcal, 7 g fat, and 21 g carbs per cookie cup when the batch makes around 24 pieces, similar to other raspberry–white‑chocolate cookie cups of this size.​

Step‑by‑Step Instructions

1. Prepare the pan and oven

1. Heat oven to 350°F (175°C).
2. Grease a 24‑cup mini muffin tin well, or spray with nonstick baking spray so the cookie cups release easily.​

2. Make the cookie dough

1. In a large mixing bowl, cream softened butter and sugar together until light and fluffy, 2–3 minutes.
2. Beat in the egg until fully incorporated, then mix in vanilla.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Add dry ingredients to the butter mixture and mix on low just until a soft dough forms; avoid overmixing so the cups stay tender.​

3. Form the cookie cups

1. Divide the dough evenly among the mini muffin cups (about 1 tablespoon per cup).
2. Press dough down and slightly up the sides with your fingers or the back of a teaspoon to form shallow wells that will hold the filling.​

4. Fill with raspberry and white chocolate

1. Spoon about 1 teaspoon of raspberry jam into the center of each dough cup.
2. Sprinkle a few white chocolate chips on top of the jam in each cup; they will soften and meld into the filling as the cookies bake.​

5. Bake

1. Bake 11–13 minutes, or until the edges of the cookie cups are lightly golden and set while the centers still look soft.
2. Remove the pan from the oven and cool on a rack for about 10 minutes.
3. Carefully loosen each cup with a thin knife or offset spatula and transfer to a wire rack to cool completely; the cookies will firm as they cool.​
   
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