cup seedless raspberry jam (or any flavor you prefer)
cup white vanilla baking chips
Serving Size: 1 (18) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 45 g56 %
Total Fat 5 g7 %
Saturated Fat 3.1 g15 %
Cholesterol 16.6 mg
Sodium 28.9 mg
Dietary Fiber 0.1 g0 %
Sugars 6.4 g25 %
Protein 0.9 g
Pre-heat oven to 375°.
Mix together cookie mix, butter, egg and flour until dough forms.
Shape dough into balls using medium cookie scoop.
Place 2-inches apart on ungreased cookie sheet.
Using thumb or handle of wooden spoon, make indentation in center of each cookie.
Spoon about 1/4 teaspoon jam into each indentation.
Bake 8 to 10 minutes or until edges are light golden brown.
Cool 5 minutes; remove from cookie sheet to wire rack.
Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.