Raspberry White Chocolate Cookies

• 2 1/4 cups all-purpose flour⁠
• 1 tsp baking soda⁠
• 2 tsp salt⁠
• 1 cup butter, softened⁠
• 3/4 cup granulated sugar⁠
• 3/4 cup packed brown sugar⁠
• 1 teaspoon vanilla extract⁠
• 2 large eggs⁠
• 1 cup white chocolate chips⁠
• ½ cup Raven’s Nest Raspberry Jalapeño Jam⁠

Preheat oven to 325 degrees. Mix flour, baking soda and salt together. Set aside. Beat butter, sugars and vanilla in a large mixing bowl until well blended. Beat in eggs one at a time. Gradually beat in flour mixture. Stir in white chocolate chips. Chill dough for 10-15 minutes⁠.

Cover cookie sheet with parchment paper. Scoop approx. 1 tbsp of dough onto cookie sheet per cookie. Once all dough has been scooped, use back of measuring spoon to create an indention into the center of each cookie. Put ½ tsp of Raven’s Nest Raspberry Jalapeño Jam into each indention. ⁠Bake at 325 degrees for 10-12 minutes.