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Ingredients
- 1/2 c. butter
- 1/4 c. packed brown sugar
- 1/3 c. white sugar plus 3 T. , divided
- 1 tsp. vanilla extract
- 3 T. milk
- 1 1/3 c. flour
- 1/4 c. cornstarch
- 1/4 c. miniature semisweet chocolate chips
- 3 T. sugar
- 10 oz. jar black raspberry jam
Directions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- In a large bowl, cream butter with 1/4 cup brown sugar
- and 1/3 cup white sugar.
- Blend in the vanilla and milk. Mix in the flour and corn
- starch. Stir in the mini-chocolate chips.
- Form the dough into 1" balls and roll each one in the remaining white sugar.
- Place on the prepared cookie sheet, about 1 1/2 " apart.
- Use your finger or thumb to press straight down into the center of
- each ball, making a well for the jam.
- Neatly fill each cookie with a small amount of jam.
- Bake in preheated oven for 13 to 15 minutes, or
- until cookies are just beginning to turn golden around the edges.
- Let cookies cool before eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 24 servings | |
| Calories 129 | |
| Calories from Fat 39 | 30% |
| Total Fat 4.45g | 6% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 34mg | 1% |
| Potassium 28mg | 1% |
| Total Carbs 21.29g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 12.23g | 8% |
| Protein 0.96g | 2% |
