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Jam & Buttered Toast Cookies 🍪
This might be the most out-there thing in my cookie box, and I’m a little obsessed with it. Brown-butter dough studded with white chocolate and crunchy toasted sourdough, swirled with raspberry jam so every bite really does taste like a buttered piece of jam toast. The spoonful of white miso in the dough is the part that makes people stop and ask what’s in them.
Servings: 11 cookies
Calories: 474kcal
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Ingredients
For the toast flakes
- 2 tbsp Land O Lakes Unsalted Butter in Half Sticks
- 3 large pieces sourdough bread toasted
- 2 tbsp thick raspberry jam
For the browned butter
- 5.5 tbsp Land O Lakes Unsalted Butter in Half Sticks browned
For the cookie dough
- 4 tbsp Land O Lakes Unsalted Butter in Half Sticks cold and cubed
- 1 tsp white miso paste optional
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg plus 1 yolk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1.5 cups white chocolate chips
- 1/2 cup thick raspberry jam for swirling
For topping
- 1/2 cup white chocolate chips for topping
Instructions
- Make the toast flakes: Toast the sourdough until deeply golden (not burnt). Immediately butter it with 1 tbsp butter and 2 tbsp raspberry jam. Add to a food processor and pulse until you have small flakes and chunks (about the size of flaky sea salt). Set 1 cup of flakes aside for the dough; put the rest in a shallow bowl to coat the cookies before baking.
- Make the browned butter: In a small saucepan, melt 5.5 tbsp butter over medium heat. Cook until deeply golden with a nutty aroma (about 6-8 minutes). Remove from heat and cool for 30 minutes.
- Make the cookie dough: Using a stand or hand mixer, add the cold cubed butter, cooled brown butter, white miso (if using), granulated sugar and dark brown sugar. Mix until creamy (2-3 minutes). Add the egg, yolk and vanilla until incorporated. Add the dry ingredients (flour, baking soda, baking powder, salt) and mix on low until just combined. Fold in the white chocolate chips and 1 cup of toast flakes. While the dough is in the bowl, add the raspberry jam to the top surface (do not mix in).
- Scoop cookie balls (making sure raspberry jam is visible), about 6 tbsp of dough each, and roll into the toast flakes. Place on a parchment-lined baking sheet 3 inches apart and refrigerate at least 1 hour (up to 24 hours).
- Preheat oven to 375°F. Bake for 9-11 minutes until golden on the edges and just set in the middle. Immediately out of the oven, add white chocolate chips on top and gently press in. Cool on the rack 10 minutes before moving. Enjoy!
Nutrition
Calories: 474kcal | Carbohydrates: 65g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 260mg | Potassium: 137mg | Fiber: 1g | Sugar: 47g | Vitamin A: 376IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Toast the buttered sourdough until deeply golden so the flakes stay crunchy in the dough.
- Brown the butter until it smells nutty, then let it cool before mixing so the dough doesn’t go greasy.
- A spoonful of white miso adds savory depth. Don’t skip it.
- Swirl the jam in gently so you keep ribbons, not a fully pink dough.
- Chill the dough before baking for thicker cookies with crisp edges.
Frequently Asked Questions
What does the white miso actually do?
It adds a savory, almost caramel depth underneath the sweetness. You won’t taste miso, you’ll just notice the cookies taste more interesting than they should.
Do these really taste like buttered toast?
They do. The toasted sourdough and brown butter together land right on it.
Can I use a different jam?
Any thick jam. Raspberry, strawberry, apricot. Skip the runny ones or they’ll bleed through the dough.
Can I make the dough ahead?
Yes. Chill it up to two days, or freeze scooped dough and bake straight from frozen with a couple extra minutes.
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Shop What I Used
- Bob’s Red Mill Unbleached All Purpose Flour
- Ghirardelli Classic White Vanilla Chips
- Domino Dark Brown Sugar
- KitchenAid 5-Speed Ultra Power Hand Mixer
- Domino Granulated Sugar
- Hikari Organic White Miso Paste
- Whole Foods San Francisco Sourdough
- Bonne Maman Raspberry Preserve
- Land O Lakes Unsalted Butter in Half Sticks
