These jam toast cookies are inspired by the classic comfort of buttered toast with raspberry jam, turned into an indulgent bakery style cookie. Made with real buttered toast, swirls of raspberry jam and chunks of white chocolate these cookies are crispy at the edges, soft and gooey in the centre and full of toasted flavour. With tips for browning butter, chilling dough for better texture and shaping cookies. Perfect for Valentines, Galentines or gifting to someone special!
About These Jam Toast Cookies
These Jam and Buttered Toast cookies are an absolutely delicious cookie. Made with real blitzed up buttered toast with raspberry jam and white chocolate these are crispy, crunchy, gooey and delicious. They were created by the very clever Lungisalwaybaking and when Laura told me about them I was immediately intrigued.
The cookie base is a simple one but made with a few ingredients to really bring out the toast flavour to make them delicious and quite unique but still familiar because who hasn't had jam on toast?
And if you're looking for a home baked treat to give to a loved one this Galentines or Valentines Day then this cookie is it!!
Video: How to Make Delicious Jam & Buttered Toast Cookies!
Video How To Make Jam Toast Cookies
Ingredients For Jam Toast Cookies
Toast - I used white sourdough here but you can use any sort of toast-wholemeal or brown bread works well as it toasts up nicely and gives it more of a toasted flavour (see my browned bread ice cream recipe here).
Butter - I use salted butter for this cookie (and all baking really). We use butter to butter the toast and we use plain butter and browned butter for the cookie dough.
Raspberry jam - I had some homemade raspberry jam that I used for this. Lungi mentions not using one that is too runny or watery.
White miso paste - Found in the Japanese section of the supermarket or in an Asian grocery store. To add complexity to the cookie, can omit entirely if you don't have it.
Sugar - We are using two types of sugar: caster or superfine/granulated sugar as well as brown sugar. You can go for light or dark brown or muscovado sugar.
Egg - Use a large egg plus 1 egg yolk
Vanilla - Vanilla extract or vanilla bean paste are ideal. Vanilla essence also works.
Flour - Use a plain all purpose flour.
Baking soda - Also called bicarb.
Baking powder - which is different from baking soda or bicarb.
Salt - Fine salt to counter the sweetness of the jam.
White chocolate bits - Lungi uses chunks but I used small bits just to distribute them throughout the cookie a bit better.
White chocolate bar - Use a large white chocolate bar and break it up into pieces. You want at least 1 square per cookie.
Tips For Making Jam Toast Cookies
1 - This cookie does have a couple of extra components in it to elevate it (the toast and the browned butter) but it is also best made 24-48 hours before you want to bake it so it is handy if you want to prep it ahead of time.
2 - The browned butter adds a lot in terms of a nuttiness to the cookie so don't miss out on this! We want the temperature of this to be cooled but the browned butter to still be liquid.
3 - I always use salted butter over unsalted especially for sweets because we need the saltiness to counter the sweetness of the jam.
4 - I use this large cookie scoop and I swear by it. It's a 2oz cookie scoop but this makes the perfect sized cookie for this recipe and each cookie dough weighs around 80g/2.8ozs. It was a gift from my American mom Barbara and it is still going strong after a decade of use! If you love making cookies this is indispensable.
5 - Leaving cookies to firm up in the fridge for 24-48 hours helps to hydrate the flour which breaks down the proteins and starches giving a complex richer flavour and better textured centre. It also controls the spread of the cookies as the butter solidifies and therefore takes longer to melt in the oven. Refrigerated cookies also brown better in the oven. I found the best cookies sat in the fridge for 48 hours.
6 - One of the best tips to keep your cookies perfectly round is to use a cookie cutter or glass to shape them into a round shape. This only works when the cookies come out hot from the oven where they are malleable and soft. Place the upturned glass around the cookie and making a circular motion create perfectly circular cookies.
Preparation time: 30 minutes plus 1-48 hours resting time in the fridge
Cooking time: 14 minutes
Makes: 12 cookies
Ingredients Needed
3 slices white sourdough toast (120g/4.2ozs total)
2 tablespoons softened butter for toast
3 tablespoons raspberry jam for toast
120g/4.2ozs butter for browning
50g/1.7ozs butter, cold and cubed (cube then refrigerate until needed)
1 teaspoon white miso paste
165g/5.8ozs caster or superfine sugar
60g/2.1oz muscavado or dark brown soft sugar
1 large egg and 1 yolk
1 teaspoon vanilla
250g/8.8ozs plain all purpose flour
1/2 teaspoon baking soda/bicarb
1/4 teaspoon baking powder
1/4 teaspoon salt
200g/7ozs white chocolate bits
120g/4.2ozs raspberry jam for swirling on top of dough
12 small squares white chocolate bar for topping (around 45g/1.6ozs)
Step-By-Step Instructions
As soon as you see some brown bits rise up in the foam, remove from heat
Step 1 BROWN BUTTER- First brown the butter. Place butter in a heavy bottomed saucepan and heat on medium heat without stirring. Once it starts to bubble and froth it will start to smell nutty. Remove from heat as soon as you see a small amount of brown peeking through the golden bubbles. Measure out 80g/2.8ozs of melted butter from this and allow to cool for 30 minutes until room temperature but still liquid.
Step 2 TOAST - Toast sourdough on both sides until golden brown. Immediately butter the toast with the butter and jam while warm. Break the toast up into pieces and place in a food processor and pulse until the size of flaky sea salt or large crumbs.
Jam toast crumbs
Step 3 CRUMBS - Remove 60g/2ozs of the toast crumbs into a separate bowl and set aside to use in the dough. Place the remaining toast crumbs into another bowl and set aside to roll the cookie dough in.
Step 4 BEAT - In the bowl of a stand mixer fitted with a paddle attachment add the cold cubed butter, cooled brown butter, miso paste, granulated sugar and brown sugar. Beat for 2-3 minutes on high until creamy and smooth. Scrape down the sides and add the egg, egg yolk and vanilla. Mix until fully incorporated, around 1–2 minutes.
After adding egg and vanilla
Step 5 WHISK - In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter and beat on low speed until just combined. Stop as soon as the batter comes together.
Once flour is added
Step 6 FOLD - Fold through the 200g/7ozs white chocolate bits and the 60g/2ozs toast crumbs that you set aside earlier. Drizzle over with the raspberry jam on the surface of the dough. Do not mix in.
Once chocolate and crumbs are added
Step 7 SCOOP - Line a baking tray with parchment. Using a large cookie scoop, portion the dough into large 80-85g/2.8oz balls, making sure to get some of the jam at the top of each scoop so that it has jam on top (or spread a little jam on top if need be after).
Adding raspberry jam
Step 8 ROLL - Roll each dough ball generously in the remaining toast crumbs reserved from step 3, pressing gently so they adhere. Place the cookies onto the tray and refrigerate for at least 1 hour up to 48 hours (ideally 48 hours but 24 hours also works well).
Cookie dough rolled in crumbs ready for fridge
Step 9 BAKE - Preheat the oven to 190°C/374°F fan forced or 210°C/410°F conventional. Place the chilled cookies dough balls on a lined baking tray 3 inches apart to account for spreading (I bake three or four to a tray). Bake until golden brown at the edges and just set in the centre. I have found that I need to bake these for 14 minutes if they've been refrigerated for 12 hours and above but they only need 10 minutes if they've been chilled for a shorter amount of time. Check the cookies after 10 minutes and if they haven't spread out and browned at the edges then give them a bit longer.
Step 10 FINISH - As soon as they come out of the oven, gently press the reserved white chocolate chunk into the tops of the cookies. If your cookies are not completely round, use a large round cookie cutter or large glass to gently shape the cookies into round circles if they have baked unevenly. Cool cookies on the tray for 5–10 minutes before transferring to a rack to cool completely.
Substitution notes:
Use any sort of jam that you like. I think these would be delicious with marmalade too!
Personal Note
Laura got me onto these Jam Toast Cookies and ss soon as she told me about them I knew that I had to make them. She and I have such similar taste, especially in sweets that I know that if she likes it, I will too.
I made a batch just before Laura and I did a staycation together. I pulled these out of the oven for Mr NQN just before Laura came to pick me up. During our staycation we went out to dinner at a place that got great reviews. We told them that Laura has an allergy to capsicum and ordered some food. One dish we knew had capsicum but they said that the rest was safe for her to eat. Sometimes it's hard to tell especially with tomato resembling capsicum. When a salad came out she checked with the waiter whether the red slices were tomato or capsicum and he assured her that it was just tomato.
During dinner, she started scratching her arms and they turned red. Then she started scratching her face and lips and by then she knew that there was capsicum in something and then she unearthed a piece of it hiding under the tomato. Luckily she carries antihistamines with her so she popped them and she was ok but it turned out the waiter hadn't told the chef about her allergy at all! And to add to it all, the food wasn't that good either! I made sure to stay with her for a few hours afterwards just to check that she didn't have another reaction just in case.
So tell me Dear Reader, what do you think of these jam toast cookies? Which jam would you use?
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