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Raspberry Jam Centred Choc Chip Cookies

Raspberry Jam Centred Choc Chip Cookies

Raspberry Centred Soft Chocolate Chip CookiesCookies are a wonder aren’t they? Trying to come up with something new and interesting is really hard! There are so many fantastic types out there; from the oaty grain filled healthy ones to the triple chocolate indulgent delights we see tempting us as soon as we talk through the supermarket doors – there really is a cookie for every occasion. However, whilst I was musing on this one morning, looking for inspiration, I wondered why I had never seen one that was jam filled. Eureka moment. So I came up with this. A soft chocolate chip cookie, one of those big ones that you know you really want every time you see them, with a delicious hit of raspberry jam just sitting in the centre, oozing out and setting the tastebuds dancing when you bite into it. It took some working out how to achieve it but here’s the recipe and how to do it. Enjoy!


150g margarine or unsalted butter

125g soft light brown sugar

100g caster sugar

2 teaspoons vanilla extract

1 egg

1 egg yolk

300g plain flour

½ tsp bicarbonate of soda

100g dark chocolate chips

1 tbsp of raspberry jam per cookies

Makes 12 large cookies.


Pre-heat your oven to 170°C/325°F/Gas Mark 3

Line a baking sheet 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 sheet leaving at least 6cms 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 sheets handy. Bake for 25 minutes or until they have that nice golden colour.

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