Ingredients
• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup white chocolate chips (or dairy-free)
• 2–3 tbsp seedless raspberry jam or coulis (for swirling)
• Optional: Halloween sprinkles or edible glitter for extra eeriness
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter and both sugars until light and fluffy (2–3 minutes).
- Beat in egg and vanilla until smooth.
- Gradually add flour, baking soda, and salt. Mix until just combined.
- Fold in white chocolate chips.
- Scoop tablespoon-sized balls of dough onto the baking sheet.
- Make a small well in the center of each with your thumb or the back of a spoon. Fill with ½ tsp raspberry jam.
- Gently press around the edges to seal slightly, leaving the red center exposed for an “eerie” bloodshot look.
- Bake 9–11 minutes, until edges are golden but centers are soft.
- Let cool on the tray 5 minutes—they’ll firm up as they cool.
✨ Spook-tacular touch: Add black icing “veins” or sprinkle with purple and black sugar for a haunted bakery vibe!
💡 These are sweet, tart, and impossible to resist—perfect for Halloween parties or cookie exchanges!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 10 mins , Total Time : 25 mins , Servings : 18 cookies , Calories : 110 , Net Carbs: 15g , Fats: 6g , Protein: 1g