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Black Raspberry Tea Cookies

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
36 servings
Dessert U.S.
Black Raspberry Tea Cookies
Ingredients
  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • 1 1/3 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup miniature semisweet chocolate chips
  • 3 tablespoons white sugar
  • 1 (10 ounce) jar black raspberry jam
Instructions
1
Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. To prevent the cookie sheets from sticking, line them with parchment paper beforehand.
2
In a large mixing bowl, combine the softened butter and brown sugar. Gradually add in 1/3 cup of white sugar, blending the ingredients until they form a smooth consistency. Introduce the vanilla extract and milk into the mixture, blending well to combine. Incorporate the flour and cornstarch into the bowl, ensuring they are fully incorporated.
3
Add the mini chocolate chips to the dough and mix until they are evenly distributed.
4
Shape the dough into 1-inch balls, then roll each ball in the remaining white sugar to coat. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. Using your finger or thumb, press straight down into the center of each ball to create a depression for the jam. Fill each cookie with a small amount of jam, making sure not to overfill.
5
Bake the cookies in your preheated oven for 13-15 minutes, or until they start to turn golden brown around the edges. Allow the cookies to cool completely before serving.