Raspberry White Chocolate PB&J Cookies

Upgrade your childhood favorite with these Raspberry White Chocolate PB&J Cookies. These aren’t your average cookies—they are oversized, bakery-style treats stuffed with a creamy peanut butter core and injected with tart strawberry jam. The combination of raspberry and vanilla extracts creates a sophisticated flavor profile that perfectly complements the sweetness of the white chocolate and peanut butter chips.

What makes these truly special is the “molten” surprise inside. By freezing the peanut butter before stuffing and injecting the jam while the cookies are still hot from the oven, you create a multi-textured experience that is both nostalgic and indulgent. These are designed to be big, bold, and incredibly satisfying.

Why You’ll Love These

• Stuffed with Surprise: Every cookie features a decadent, frozen peanut butter center that melts perfectly during baking.

• Bakery-Style Size: At 4.5 ounces, these cookies are substantial, gooey, and impressive.

• The Injection Method: Injecting the jam after baking ensures the fruit flavor stays bright and fresh without boiling over in the oven.

• Texture Heaven: A perfect mix of creamy peanut butter, melty white chocolate chips, and crunchy peanut butter chips.

Ingredients

For the Fillings:

• 12.5 portions Peanut Butter (approx. 18.75 tbsp / 300g)
• 12 heaping tbsp Strawberry Jam (approx. 3/4 cup / 240g)

The Cookie Dough:

• 1 cup Cold unsalted butter (227g)
• 1 cup Brown sugar (200g)
• 1/2 cup Granulated sugar (100g)
• 2 Large eggs, room temp
• 2 Egg yolks, room temp
• 1 tsp Raspberry extract (5ml)
• 2 tsp Vanilla extract (10ml)
• Rose food coloring, optional
• 4 cups All-purpose flour (500g)
• 2 tsp Cornstarch (6g)
• 1 tsp Baking soda (6g)
• 1 tsp Baking powder (4g)
• 1 tsp Salt (6g)

Mix-ins:

• 1 1/2 cups White chocolate chips (255g)
• 1 1/2 cups Peanut butter chips (255g)

Step-by-Step Instructions

1. Freeze the Filling: Pipe or spoon your peanut butter portions onto a parchment-lined tray and freeze until completely solid.

2. Cream the Butter & Sugars: In a large bowl or stand mixer, combine the cold unsalted butter with the brown and granulated sugars until well incorporated and smooth.

3. One-Step Wet Mix: Add the eggs, egg yolks, raspberry extract, and vanilla extract all at once. Mix until the batter is creamy and fully combined. (This is also the stage to add a drop or 2 of rose or pink food coloring if you want that vibrant hue!)

4. Dry Ingredients: Gradually add the flour, cornstarch, baking soda, baking powder, and salt. Mix until just combined.

5. Fold in Mix-ins: Gently fold in the white chocolate chips and peanut butter chips.

6. Scale and Stuff: Weigh out the dough into 4.5 ounce (127g) portions. Flatten a portion in your palm, place a frozen peanut butter disc in the center, and wrap the dough around it to seal it completely.

7. Bake: Arrange on a baking sheet and bake at 375°F (190°C) for 10-12 minutes. The edges should be golden, but the centers should still look slightly soft. (If you over-bake the cookies, you will not be able to inject your jam successfully into the cookies so baking one test cookie first is recommended to get the proper timing down for your specific oven)

8. The Jam Injection: While the cookies are still hot and fresh from the oven, use a piping bag with a small tip to inject 3–4 small portions of strawberry jam directly into different spots on each cookie.

Tips for Success

• Use Cold Butter: Starting with cold butter is the secret to that thick, bakery-style lift that prevents the cookies from spreading too flat.

• The Perfect Seal: Ensure there are no cracks when wrapping the dough around the frozen peanut butter to prevent any “leaks” during the bake.

• Work Quickly with Jam: Injecting the jam while the cookie is hot allows it to settle into the crumb for the perfect PB&J bite.

Storage and Freshness

• Room Temperature: Store in an airtight container for up to 5 days.

• Reheating: These are best served warm! Microwave for 10–15 seconds to make the peanut butter center molten again.

• Freezing: You can freeze the stuffed (but uninjected) dough balls for up to 3 months. Bake from frozen and inject the jam immediately after they come out of the oven. You can freeze the baked cookies for up to 3 months as well.

Raspberry extract, food colorings, cookie scoops, self-sealing cookie bags, and tons of my other favorite items I use to bake with is linked for you in my Amazon Storefront!