Peanut Butter & Jam Cookies With White Chocolate Drizzle – a delicious recipe with Butter, Butter, Sugar, Egg, Flour, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C (355u00b0F).
2
Use an electric beater or whisk to beat butter, peanut butter and sugar until mixture is light and fluffy. Crack in egg and beat through until well combined.
3
Add self-raising flour and vanilla extract, then use a wooden spoon or spatula to gently stir the flour through until you have a well-combined cookie dough.
4
Line a tray with non-stick baking paper (or a silicone mat if you have one). Roll out 8 even-sized balls of the dough and place them on the tray. Use your thumb to push a shallow hole in each ball of dough. Fill each hole up with a teaspoon of raspberry jam.
5
Bake in the oven for 15 minutes. Leave the cookies to cool on a wire rack to firm up.
6
Put white chocolate in a bowl and microwave for 20 seconds. Stir and microwave for another 20 seconds. Give the chocolate another stir then repeat one more time to fully melt the chocolate.
7
Drizzle white chocolate over cookies. Or fill a disposable piping bag with the white chocolate, snip the tip of the piping bag, then drizzle your cookies in a more controlled and neat fashion.
524
kcal
Calories
27
g
Fat
59
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 50 grams Butter, Softened, 50 grams Smooth Peanut Butter, 50 grams Caster Sugar, 1 whole Egg, and more.
Yes, Peanut Butter & Jam Cookies With White Chocolate Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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