MacAdamia/Raspberry/White Chocolate Cookie

These cookies pull off a flavor trio that sounds fancy but bakes up easy: buttery macadamia nuts, sweet white chocolate chips, and swirls of raspberry jam running through a brown sugar dough. The jam doesn’t just add fruit flavor. It creates pockets of moisture that keep the centers soft and chewy days after baking.

Cream the butter and both sugars until genuinely fluffy, not just combined. That air you’re beating in is what gives the cookies their lift and tender crumb. The raspberry jam gets mixed into the wet ingredients, and you want it streaked through the batter rather than perfectly smooth. Those visible ribbons of jam caramelize slightly at the edges during baking, giving you little bursts of tart sweetness against the rich white chocolate.

Don’t overbake these. Pull them at 8 minutes if they look barely set in the center and just golden at the edges. White chocolate scorches faster than dark, and the residual heat from the pan finishes the job. They’ll look underdone but will firm up as they cool on the rack.

Chef Tips

• Chop the macadamias into rough halves rather than fine pieces. You want to bite into a substantial chunk of nut, not just taste it in the background.
• If you can only find whole white chocolate bars instead of chips, chop them into irregular pieces. The uneven chunks melt at different rates, giving you pockets of melted chocolate and solid pieces in the same cookie.
• Chill the dough for 30 minutes if it feels too soft to scoop. Warm dough spreads too thin and you’ll get flat, crispy wafers instead of thick, chewy cookies.

Variations

• Strawberry swap: Use strawberry preserves instead of raspberry for a milder, sweeter berry note.
• Dark chocolate contrast: Replace half the white chocolate chips with dark chocolate for a bittersweet balance against the jam.