Soft and chewy raspberry jam cookies filled with Jammie Dodgers and white chocolate. An easy homemade cookie recipe everyone will love.
Raspberry Jam Cookies
These raspberry jam cookies taste just as good as they look, think jam doughnut vibes in cookie form, or even a giant homemade Jammie Dodger. Soft, chewy and filled with chunks of jammie dodgers, they’re the ultimate treat for anyone who loves jam!
The cookie dough is based on my classic cookie recipe, which uses an extra egg yolk and golden syrup to create perfectly soft and chewy centres with slightly crisp edges. This combination gives the cookies an incredible texture that stays gooey in the middle while holding their shape beautifully once baked.
I chose to use white chocolate in these cookies as it pairs perfectly with the sharp sweetness of the raspberry jam from the jammie dodgers, but you can easily switch it up. Milk chocolate works well for a sweeter flavour, while dark chocolate and raspberry is a delicious, slightly richer. Each cookie is finished with a jammie dodger on top which makes them so cute!
These jam-filled cookies are loved by both kids and adults alike and make a great bake for any occasion. They’re especially perfect for Valentine’s Day, Mother’s Day, or whenever you’re craving a sweet, comforting homemade cookie.
Ingredients
- Butter- I use unsalted butter for these chocolate chip cookies, Unsalted butter gives you full control over the salt content in your cookie dough! It creates a rich, buttery base and Using room-temperature butter helps cream it smoothly with sugar, giving your cookies a perfectly soft and chewy structure.
- Sugar- Caster sugar adds sweetness and helps achieve slightly crispy edges, giving that classic bakery-style cookie finish. You can use a mix of caster sugar and light brown sugar if you’d prefer. light brown sugar will add a slight caramel flavour!
- Eggs- Eggs provide structure, stability, and moisture. They help bind the ingredients together and contribute to that soft and rich interior that makes cookies irresistible. This recipe uses one large egg and 1 egg yolk for the perfect consistency. I like to add an extra egg yolk as it makes the cookies richer, softer and chewier cookie!
- Raising Agents-I use baking powder and bicarb for these cookies. Baking powder helps to make the cookies rise, and maintain a risen structure. Bicarb reacts with the sugar which gives the cookies rise and softness without being cakey!
- Salt- Adding 1/2tsp salt really enhances the flavour of the cookies!
- Flour- I use plain flour for these cookies then add my raising agents. this is also known as all purpose flour!
- Cornflour- Adding cornflour makes the texture even better so don’t skip this! it is also known as corn starch! if you don’t have access to this, don’t worry you can still make delicious cookies! just add 20g more plain flour!
- Golden Syrup- A game-changer for the perfect cookie texture! Golden syrup keeps the cookies moist and adds a light chewiness. It helps bind the ingredients while enhancing the overall flavour. If you’re looking for gooey, soft-centred cookies, golden syrup is a must.
- Chocolate- I used chopped up white chocolate in these cookies as I love a chunky pool of chocolate in my cookies. but also because supermarket own brand chocolate is a lot cheaper than chunks or chips. a 100g bar is 50p here in the uK, chocolate chips are around £1.50 for 100g! so i make my own chunks by chopping up the chocolate!
- Jammie Dodgers- The key ingredient that brings the jam elements! I used Jammie Dodgers but you could use any jam filled biscuit you like!
Why You’ll Love These Raspberry Jam & White Chocolate Cookies
These raspberry jam cookies are the perfect combination of soft, chewy, and fruity, making them a standout bake for any occasion.
- Soft and chewy cookie centres with lightly crisp, golden edges.
- Filled with jammie dodgers which have fruity raspberry jam centres that stays gooey after baking.
- White chocolate adds creamy sweetness that balances the sharpness of the jam.
- Made using a classic cookie dough recipe with golden syrup and extra egg yolk for unbeatable texture.
- Easy baking recipe with simple ingredients and no fancy equipment required.
- Perfect for sharing, gifting, bake sales, or special occasions like Valentine’s Day and Mother’s Day.
- Loved by both kids and adults alike.
Whether you’re looking for a comforting bake, a fun twist on classic cookies, or a crowd-pleasing dessert, these jam-filled cookies tick every box.
Tips & Tricks
- Chill the cookie dough for at least 1 hour to prevent spreading.
- White chocolate balances the sharpness of raspberry jam beautifully.
- Dark chocolate and raspberry is a great flavour combo if you prefer less sweetness.
- For perfectly round cookies, use a cookie ring and swirl around the cookie straight after baking.
- Slightly underbake for the softest, chewiest centres.
Frequently Asked Questions
Can I use a different biscuit?
Yes! You can use whatever biscuits you like as long as they have a jam element! You could even use different Jammie Dodger flavours!
Can I freeze the cookie dough?
Absolutely. Freeze the dough balls for up to 3 months and bake from frozen, adding a couple of extra minutes to the baking time.
Why do my cookies spread too much?
This usually means the dough wasn’t chilled enough or the butter was too soft. Chilling helps the cookies hold their shape.
Can I make these cookies without white chocolate?
Yes, you can use milk chocolate, dark chocolate, or leave it out entirely if you prefer.
How should I store these cookies?
Store in an airtight container at room temperature for up to 3 days, or in the fridge for a slightly firmer texture.
Recommended Equipment
- Cookie Rings
- Stand Mixer (Use code BITEOFBAKES for 20% off).
- Baking Trays
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These raspberry jam and white chocolate cookies are everything you want in a homemade bake. Soft, chewy, fruity, and completely irresistible. With their jammy centres and rich cookie dough, they’re perfect for special occasions or everyday treats. If you love jam-filled desserts, doughnut-style bakes, or classic cookies with a twist, this recipe is one you’ll come back to again and again.
Loved this cookie recipe? Don’t forget to leave a comment and star rating below! Share your cookie creations with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes I’d love to see them!
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Recommended
Raspberry Jam Cookies
Ingredients
- 120g Unsalted Butter
- 200g Caster Sugar
- 1 Medium Egg
- 1 Egg Yolk
- 1+1/2 Tsp Baking Powder
- 1/2 Tsp Bicarbonate Of Soda
- 1/2 Tsp Salt
- 280g Plain Flour
- 20g Cornflour
- 15g Golden Syrup
- 200g White Chocolate (Chopped).
- 140g Jammie Dodgers (Chopped).
- 8 Jammie Dodgers (Decoration, this is optional).
Instructions
- I use a stand mixer with the paddle attachment, mix the butter and caster sugar together until combined. This will take 1-2 minutes in an electric mixer (I use speed 3).
- Add the dry ingredients (Baking Powder, Salt, Bicarb, Plain Flour, Cornflour, Chopped Jammie Dodgers and Chocolate) into the bowl and mix for 30 seconds.
- Add in your egg, egg yolk and golden syrup into the mixture and mix until a cookie dough is formed (the dough will start coming away from the bowl which means it is ready!)
- Divide the dough into cookie balls, I weighed the dough out to make each cookie 110g-120g each!
- Place them on a lined baking tray, or into a container lined with baking paper. Chill them in the freezer for 1 hour.
- While your dough is chilling, pre-heat your oven to gas mark 5/190c/170c Fan.
- Once chilled and your oven is pre-heated, place the cookie balls onto lined baking trays, leaving space (at least 2") between them to spread slightly. I fit 6 cookies onto my tray but you could bake your cookies in batches!
- Bake for 12-14 minutes, remove from the oven, top with a Jammie Dodger (optional) and leave the cookies to cool on the baking tray completely before moving. Your cookies will continue to cook once removed from the oven which makes the best gooey, soft and chewy cookies!
- Enjoy!