While with peach jam, it can be simply used a spread on toast but there is some much you can do with the peach jam. One of the channel I follow, Nebokgom, she made an apple jam filled cookies. I thought to myself I should make peach jam cookie. This recipe for peach jam cookies only has two component cookie dough and peach jam which is already prepared. The cookie dough can be used as a base for chocolate chip cookie or double chocolate cookies.
What I love about this cookie is that it’s not too sweet but has just enough to satisfy that sweet tooth. The cookie soft and chewy and a sweet jam in the middle. I would definitely try making this cookie which is a bit different than a classic chocolate chip cookie. This would also be perfect for a late night snack with a cup of milk, hehe.
I put in quite a bit of butter into this cookie dough. I found that refrigerating the cookie dough between shaping, and before cooking helps for the cookie to keep its shape and not melt in the oven. This cookie dough can be made ahead of time so if you are short on time, it can be defrosted, shaped and baked at a later time.
Pro-tip
- If the butter gets too soft, put into the refrigerator to firm up
- Once you roll the cookie dough into balls, freeze for about 10 minutes
- after placing the peach jam into the cookies, place the cookie sheet into the freezer for 20 minutes. This way the cookies keep their shape and doesn’t flatten.
- If making ahead of time, I would roll into a big ball of dough, put in a Ziploc bag then freeze it. Once you are ready to use, defrost it slight and break into small balls for individual cookies.
- Set a lesser time than what the recipe stated, can always add more time if it is not baked fully.
Peach Jam cookies
Equipment
- hand mixer
Ingredients
- 75 g softened butter
- 35 g granulated sugar
- 35 g brown sugar
- 100 g all purpose flour
- 1/2 tsp baking soda
- 1 egg
- A splash of vanilla extract (optional)
- Peach jam
Instructions
- combine soften butter (you can microwave it for 20s if short on time), granulated and brown sugar. Cream with hand mixer
- Add in the eggs and mix with the mixture. Add in vanilla extract
- Combine flour and baking soda. Mix until it's combined
- Pop into the freezer for a brief 10 minutes so it firms up
- Forms balls and placed onto a lined baking sheet. If it is too soft after working with it, put into fridge for 10 minutes
- Use your thumb or fingers to push a small concavity in the cookie dough
- Put some peach jam into concavity in the cookie dough. Mould the cookie dough around the peach jam
- Place into freezer for about 20 minutes and preheat the oven to 350℉.
- After freezing, place into the oven for 17 minutes or until golden brown.
- Let it cool and enjoy!
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