Have you ever wanted a peanut butter jelly cookie?! This soft, melt-in-your-mouth peanut cookie studded with raspberries and chocolate chunks is every peanut butter fan’s dream!
This peanut butter raspberry cookie with chocolate chunks was inspired by the humble peanut butter jelly sandwich. Honestly is there anything better than a good PB&J?! Okay, maybe not everyone is a fan, but as a peanut butter addict this cookie was a necessity on my blog. The peanut butter dough bakes up crisp on the outside and soft on the inside. The chocolate chunks are nice and melty, and just when you think it’s too sweet the tang of the raspberry cuts through it all. MY FAVOURITE COOKIE EVER!
Peanut butter fans or not this cookie will become a favourite I promise. Using peanut butter in the dough gives the cookies a melt-in your-mouth texture, and adds a little extra nuttiness to the dough.
Can I use natural peanut butter in cookies?
In this particular recipe I would recommend against natural peanut butter. Natural peanut butter is made entirely from peanuts, whilst creamy processed peanut butters like Jif, Skippy’s have other ingredients like vegetable oils. This helps with the texture of the cookie, keeping them soft and moist.
Natural peanut butters tend to suck moisture from cookies when baked and can cause your cookies to fall apart. The dough becomes dry and crumbly once baked up, and while it may taste good, a pile of crumbs isn’t exactly a cookie!
What kind of peanut butter should I use for my cookies?
Processed creamy peanut butters are the best choice for baking, whether that be in a cookie or a cake. This would be brands like Skippy’s and Jif in America, or Bega in Australia. I’m not sure what brands would be for the rest of the world, but I’m sure you know what I’m talking about. If the ingredients have more than just peanuts and salt it’s probably the right one!
Tips on Making this Peanut Butter Raspberry Cookie Perfect
A couple of tips to keep in mind in order to get the perfect cookie!
- Do not overmix
- This applies at every stage of the mixing process. If you overmix the batter the cookies will lose their soft texture.
- Use frozen raspberries and work quickly!
- It is important to use frozen raspberries as they will hold their shape when being mixed into the batter
- That being said if you take too long they may melt, resulting in a mushy batter
- Work as quick as you can and then pop them in the freezer
- Use an ice-cream scoop or measuring cup to portion the cookies
- The dough is more prone to melting when using your hands. Using an ice-cream/cookie scoop is the best way to get perfect round balls with the least handling.
- If you don’t have a scoop use a 1/4 measuring cup to scoop the dough and roughly shape it
- Large spoons work too!
- Freeze the dough
- Freezing the dough for half an hour helps the dough to retain its shape. When you bake the chilled cookies they will bake up nice and thick!
- Give the tray a bang after you take them out of the oven. This help to deflate the cookies with beautiful cracks.
Let’s Get Baking
I’m not joking when I say that this is now one of my favourite cookies to make. It is so easy and tastes SO GOOD. Bake now and thank me later 😉
If you do make these make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your recipes. Thank you so much for stopping by again and I hope you enjoy some delicious cookies. Until next time… happy baking!
Peanut Butter Raspberry Cookies with Chocolate Chunks Recipe
Have you ever wanted peanut butter jelly in a cookie?! This soft, melt-in-your-mouth peanut cookie studded with raspberries and chocolate chunks is every peanut butter fan's dream!
In a large mixing bowl beat the softened butter and peanut butter together
Add the white and brown sugar, beat until light and fluffy
Add the egg and beat until smooth
In a medium sized bowl whisk together the flour, baking soda and baking flour
Add the flour mix into the wet ingredients and stir until just combined
Add the chocolate chunks and frozen raspberries, stir until just combined
Working quickly (you want to keep the raspberries frozen) shape the dough into balls using an ice-cream scoop or a 1/4 measuring cup
Freeze for 30 minutes
Bake at 180C/356F for 15 minutes
Sprinkle with flakey salt and cool
Ingredients
Directions
In a large mixing bowl beat the softened butter and peanut butter together
Add the white and brown sugar, beat until light and fluffy
Add the egg and beat until smooth
In a medium sized bowl whisk together the flour, baking soda and baking flour
Add the flour mix into the wet ingredients and stir until just combined
Add the chocolate chunks and frozen raspberries, stir until just combined
Working quickly (you want to keep the raspberries frozen) shape the dough into balls using an ice-cream scoop or a 1/4 measuring cup
Freeze for 30 minutes
Bake at 180C/356F for 15 minutes
Sprinkle with flakey salt and cool
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