Raspberry Jam Choc Chip Cookies. These choc chip and Raspberry cookies are the BEST and so easy to make! Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze. The first time I followed the recipe and my cookies were so flat the jam leaked through the bottom, and the second time I made these adjustments and the cookies not only tasted delicious, they looked perfect, too! cup raspberry jam. semi-sweet chocolate chips. powdered sugar. Fill with jam and three chocolate chips. Cookies should still be pale in color.

This Recipe for Raspberry Cookies, CHOCOLATE CHIP Raspberry THUMBPRINT Cookies, makes delicious treats with raspberry jam centers! Remove cookies from the oven and spoon raspberry jam into the indents. In a small bowl, combine remaining chocolate chips, water and butter and melt. You can cook Raspberry Jam Choc Chip Cookies using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Raspberry Jam Choc Chip Cookies

You need 150 g of margarine or unsalted butter.
Prepare 125 g of soft light brown sugar.
It's 100 g of caster sugar.
You need 2 teaspoons of vanilla extract.
It's 1 of Egg.
It's 1 of Egg Yolk.
You need 300 g of plain flour.
It's 1/2 teaspoon of bicarbonate of soda.
It's 100 g of dark chocolate chips.
You need 1 tablespoon of raspberry jam per cookie.

This post may contain affiliate links which won't change your price but will These cookies are the creation of my oldest daughter, who has recently become really interested in I used half to make regular choc chip cookies and the other half with the raspberries! We had a delicious raspberry white chocolate chip cookie that was huge and chewy. We came home and made a batch of our own! We obviously recommend using raspberry jam, because it is so yummy, and tastes absolutely amazing in these cookies, but strawberry would be just as delicious.

Raspberry Jam Choc Chip Cookies instructions

Pre-heat your oven to 170 C / Gas 3 to 4. Line a baking tray with grease proof paper..
Melt the margarine/butter and let it cool slightly. I do this in a microwave safe large glass bowl. Add both the sugars to it and beat in until a pale colour. Add the vanilla extract and both the egg and egg yolk to the mixture and beat well. Next, add the flour and bicarbonate of soda and mix in until combined. Be careful not to over mix. Finally, fold in the chocolate chips..
Ideally you want to use a ¼ sized US style “cup” measure or similar. This equates to 65ml of cookie dough mixture. I fill the “cup” half full then spread a tablespoon of jam over the surface of the dough, being careful not to go to the very edges, and then fill the rest of the “cup” up with cookie dough. Finally just scoop it out onto the prepared baking tray leaving at least 6cm between each one to allow for spreading during the baking process..
You’ll either need to do this in two batches or, if your oven is big enough and you can do this on the same shelf level, have two baking trays handy..
Bake until golden, about 25 minutes. Remove to wire tray to cool..

White Chocolate Chip and Raspberry Cookies. Roughly chop the choc chips and set aside. Try our easy to follow raspberry & choc chip pancake scones recipe. Empty dry pancake mix into a large bowl. Add cream and use clean hands to form a dough.