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–+ servings

Raspberry Jam Cookies

If you’re into chewy cookies with gooey, jammy centres, these raspberry jam cookies are a must try! Buttery, soft and golden, they’re like a jam doughnut in cookie form.

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Prep: 20 minutes
Cook: 10 minutes
Chilling Time: 2 hours
Total: 2 hours 30 minutes
Servings: 12

Ingredients

  • 160 grams Unsalted butter
  • 130 grams Light brown sugar
  • 90 grams White caster sugar
  • 1 medium Egg room temperature
  • 1 Egg yolk room temperature
  • 1 teaspoon Vanilla extract
  • 280 grams Self-raising flour
  • 1 teaspoon Cornflour
  • 1 teaspoon Salt
  • 1 jar Raspberry jam
  • 200 grams White chocolate chopped into small chunks
Metric - US Customary

Instructions

Start by prepping the cookie dough:

  • Measure the butter into a large bowl and microwave for 30-60 seconds or until melted.
    160 grams Unsalted butter
  • Add both sugars, the whole egg, egg yolk and vanilla. Mix to combine.
    130 grams Light brown sugar, 90 grams White caster sugar, 1 medium Egg, 1 Egg yolk, 1 teaspoon Vanilla extract
  • Add the flour, salt and cornflour. Fold to make a thick cookie dough.
    280 grams Self-raising flour, 1 teaspoon Salt, 1 teaspoon Cornflour
  • Fold in 150g of the white chocolate chunks. Reserve the extra 50g to decorate the baked cookies later.
    200 grams White chocolate
  • Cover the bowl with clingfilm and refrigerate for 1 hour.

Fill the cookies with raspberry jam:

  • Scoop up heaped tablespoons of cookie dough and use your hands to shape them into bowls (you should be able to make 12 cookies in total). Fill each bowl with a teaspoon of raspberry jam.
    1 jar Raspberry jam
  • Use your hands to wrap the cookie dough around the jam filling and roll into balls. Cover the tray with clingfilm and freeze for 1 hour.

Bake the cookies:

  • Preheat the oven to 180°C fan / 200°C conventional. Line several large baking trays with greaseproof paper.
  • Arrange 4 to 5 cookies on each baking tray, leaving space between each so they have room to spread out. Bake for 10-12 minutes until golden around the edges, but pale and soft in the middle.
  • As soon as the cookies are out of the oven, use a large round cutter to shape them into perfect circles. Press a few white chocolate chunks into the top of each cookie.
  • Leave them to cool on the baking tray for 20 minutes, then tuck in and enjoy!

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