Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Prepare Dry Ingredients

In a bowl, mix together 2 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, cream together 1 cup of room temperature unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar until the mixture is light and fluffy. Blend in 1 large egg and 2 teaspoons of vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, blending until just combined.

Step 5: Prepare Cookie Dough Balls

Scoop tablespoon-sized portions of the dough and flatten them slightly. Place a small dollop of 1/2 cup of raspberry jam in the center, then fold the dough around the jam to seal it.

Step 6: Bake the Cookies

Place the dough balls on the prepared baking sheet, spaced 2 inches apart. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Let cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 7: Melt White Chocolate

In a microwave-safe bowl, melt 1 cup of white chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Split the melted chocolate into two bowls and color one with pink food coloring.

Step 8: Drizzle Chocolate

Once the cookies are completely cool, drizzle them with both the white and pink chocolates. Allow the chocolate drizzle to set before serving.