The Best Peanut Butter and Jam Cookies (and Why the Jam Actually Matters)
Big, golden, and properly satisfying. These cookies have a thick, crunchy peanut butter dough with soft, chewy centres, a generous pocket of Majestic Raspberry Preserve tucked inside, and a finish of melted white chocolate and toasted peanuts. The perfect weekend bake that will have the house smelling incredible for hours.
Why the jam matters
The preserve sits right at the heart of each cookie, so it needs to earn its place. Majestic Raspberry is sharp, deeply fruity, and just sweet enough: it cuts through the richness of the peanut butter dough beautifully and keeps every bite interesting. Made from a single variety of raspberry, picked at peak season. You can taste exactly what it is.
A short rest in the fridge before shaping makes the dough much easier to handle.
Don't overbake: they'll look a little underdone when they come out, and that's exactly right.
Let them cool fully before the white chocolate goes on.
They keep well in an airtight container for up to five days.
Full recipe below!
The Ultimate Peanut Butter and Jam Cookie
Helen Upshall
Rated 5.0 stars by 1 users
Servings
16
Cook Time
30 minutes
Crunchy peanut butter dough, golden at the edges and soft in the middle, with a jammy heart of Majestic Raspberry Preserve and a drizzle of white chocolate to finish. The preserve does a lot of the work here: made from a single variety of raspberry at peak season, it's fruity, a little tart, and just sweet enough to hold its own against all that peanut butter richness. Topped with toasted peanuts for crunch.
In a bowl or food mixture, cream together the butter, sugars and vanilla. Add the peanut butter and briefly beat together just to combine.
Crack in the 2 large free range eggs and beat again until the eggs are incorporated into the butter mixture. They may look a little curdled but trust the process.
Sieve in the 350g of plain flour and 1 teaspoon baking soda before adding a generous pinch of sea salt. Add the 75m milk (of choice) to the bowl and beat the mixture until a firm dough forms, then stop so as not to overwork the dough.
Place the dough in the fridge for 10 minutes to firm up. Preheat the oven to 180C/160C fan/gas 4.
Remove the firm dough from the fridge and divide into 16 equal balls, around 70g each. Take each ball, flatten slightly in the palm of your hand and press a generous thumb print into the middle to create a well. Add a heaped teaspoon of Majestic Raspberry Preserve, approx. into the well and partially fold up the sides of the dough to encase the jam but not entirely cover. Repeat for the remaining 15 balls.
Place the cookies on a couple of large, lined baking trays leaving plenty of room between each. Bake for 12 minutes until just turning golden at the edges. Remove from oven and allow to fully cool on the tray.
Once the cookies are cooled, melt the 100g white chocolate. Drizzle over the cookies and sprinkle generously with the toasted peanuts, roughly chopped. Allow the white chocolate to set or enjoy straight away whilst the chocolate is warm and melted.
Recipe Note
These cookies store well in an airtight container for up to 5 days.
