Go Back
+ servings
An overhead photo of white chocolate drizzle peanut butter and jam cookies on a cooling rack.

White Chocolate Drizzle Peanut Butter & Jam Cookies

These peanut butter & jam cookies are straight forward, no messing about, classic combo, quick to make......You get the gist.
Course Dessert
Cuisine Not Specific
Keyword jam filled cookies, peanut butter and jam cookies, white chocolate cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 cookies
Calories 533 kcal
Author Nicolas


  • 50 g of butter softened
  • 50 g of smooth peanut butter
  • 50 g of caster sugar
  • 1 egg
  • 150 g of self raising flour
  • 1 teaspoon of vanilla extract
  • At least 40g of raspberry jam
  • 100 g of white chocolate


  1. Pre-heat your oven to 180 degrees Celsius.
  2. Use an electric beater or whisk to beat the butter, peanut butter and the sugar together until the mixture is light and fluffy.
  3. Crack in your egg and then beat through until well combined.
  4. Add your 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.

  5. 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.

  6. Use your thumb to push a shallow hole in each ball of dough. Then fill each hole up with a teaspoon of raspberry jam.

  7. Bake in the oven for 15 minutes.
  8. Leave the cookies to cool on a wire rack to firm up.

  9. Put your white chocolate in a bowl, then microwave for 20 seconds. Give the chocolate a stir and then microwave for another 20 seconds. Give the chocolate another stir and then repeat one more time to fully melt the chocolate.
  10. Drizzle your white chocolate over your cookies and then eat them. Or, fill a disposable piping bag with the white chocolate, snip the tip of the piping bag, then you can drizzle your cookies in a more controlled and neat fashion. 

Recipe Video

Recipe Notes

  • If you want to make these cookies gluten free, just change the regular self-raising flour to gluten-free self-raising flour.

  • When the cookies come out of the oven, let them cool for a minute just to let them firm up.

  • Beware of the temperature of the dough, if it's a humid day, make sure the butter doesn't melt in the dough.

  • Melt the chocolate slowly, NOT at a rapid heat.

  • If you want to make your drizzled chocolate look really nice, use a small disposable piping bag. Fill it up with your chocolate and then snip a tiny bit of the tip off. That way you'll have a more controlled drizzle.

Nutrition Facts
White Chocolate Drizzle Peanut Butter & Jam Cookies
Amount Per Serving
Calories 533 Calories from Fat 233
% Daily Value*
Fat 25.9g40%
Saturated Fat 13g81%
Cholesterol 73mg24%
Sodium 113mg5%
Potassium 212mg6%
Carbohydrates 67.3g22%
Fiber 1.8g8%
Sugar 34.7g39%
Protein 34g68%
Calcium 50mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.