# 10 Peanut Butter, Valrhona Dulcey Chocolate & Jam Cookie Recipe


Careful… these are crazy good and very ‘more’ish!


  • ½ c unsalted butter, melted
  • ½ c yellow sugar
  • ½ c white sugar
  • 1 c smooth peanut butter
  • 1 room-temperature egg
  • 1 tsp vanilla bean paste


  • 1 + 1/3 c plain flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • a pinch of salt



  • 2 c raspberry preserve
  1. In a mixer equipped with a paddle, mix together ingredients A (medium speed)
  2. Separately, pass ingredients B through a drum sieve onto parchment
  3. Pour the contents of the parchment, plus ingredient C, into the mixer
  4. Mix until smooth and cohesive (medium speed)
  5. Chill the dough (1 hour)
  6. Portion equivalents of a level truffle-scoop onto a lined bun-pan
  7. Roll each portion into a smooth ball and indent with a fork
  8. Bake at 350 °F until just barely golden brown
  9. Cool the cookies (1 hour)
  10.  Serve with a teaspoon of raspberry preserve pressed between every two

Yields: 2 dozen cookie sandwiches… which is never enough!

*Note that the 12 Top Cookie Recipes will be released every Thursday leading up to Christmas 2013, with 2 new recipes per week. They are not ranked in order… they are all equally decadent as voted by the team at JACEK Chocolate (yes, we had a cookie contest and these were the winning recipes).  Follow us on Twitter (@jacekchocolate) or on Facebook to be notified when recipes are added.