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Jam & Buttered Toast Cookie Recipe
Ash Tyrrell

Jam & Buttered Toast Cookie Recipe

I recently tried making the Jam & Buttered Toast Cookie, and I have to say, it instantly became one of my favorite treats. The moment I bit into the crunchy exterior with the soft, jam-filled center, I knew this recipe was a keeper.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 3 slices of sourdough bread toasted (roughly 150g) – gives a crunchy, golden base
  • 1 tablespoon salted butter – spreads smoothly and enhances flavor
  • 1 tablespoon raspberry conserve – thick preserves work best for marbling
  • 50 g unsalted butter cold and cubed – keep chilled to maintain texture
  • 80 g unsalted butter browned – adds nutty depth to the cookie
  • 1 tsp white miso paste optional – balances sweetness beautifully
  • 165 g granulated sugar – for sweetness and structure
  • 60 g muscavado or dark brown soft sugar – adds moisture and caramel flavor
  • 1 large egg + 1 yolk – ensures soft chewy cookies
  • 1 tsp vanilla extract – enhances overall flavor
  • 250 g all-purpose flour – forms the cookie base
  • 1/2 tsp baking soda – helps cookies rise
  • 1/4 tsp baking powder – adds lightness
  • 1/4 tsp salt – balances sweetness
  • 200 g white chocolate chunks – melt-in-your-mouth sweetness
  • 40 g white chocolate chunks reserved – for topping
  • 120 g raspberry conserve – swirled in for flavor bursts

Method
 

  1. I start by toasting sourdough until golden brown, then spreading butter and raspberry conserve while warm. Once cooled, I pulse them in a food processor to create crunchy flakes, keeping some aside for coating the cookies.
  2. I melt the butter for browning, then mix it with cold butter, sugar, and optional miso until creamy. Eggs and vanilla go in next, followed by dry ingredients, chocolate chunks, and the reserved toast flakes, making a rich, textured dough.
  3. I dollop raspberry conserve on top without fully mixing, so each cookie has visible marbling. Scooping dough into balls, I roll them in the remaining toast flakes and chill them for at least an hour to let flavors meld.
  4. Cookies bake at 190°C for 9–11 minutes until golden at the edges. While hot, I press reserved white chocolate chunks on top and gently shape them into perfect rounds. Cooling fully ensures the best texture.

Notes

  • I always chill the dough overnight; it intensifies flavor and keeps cookies soft inside
  • Use thick, high-quality jam to avoid soggy cookies
  • I make sure to leave larger toast chunks in the coating for extra crunch
  • Brown butter makes a huge difference, so don’t rush this step
  • I recommend using a cookie scoop for uniform size and even baking