Jam Cookies: aka split seconds

Raspberry, Strawberry, Apricot or any other jam filling works perfect!

About the cookies:
  • makes ~30 one inch slices
  • whole wheat (pictured) but regular flour works too!
  • any jam works or honey
  • bakes in under 30 mins
  • simple ingredients
  • soft cookie, subtle crunch on the outside
The Method:

This recipe is like many cookie batters made with two bowls; one wet and one dry.

Firstly, the dry bowl is made by whisking the flour, baking powder, and salt.

Secondly, the wet bowl is made by creaming butter and sugar, then adding an egg and vanilla.

Third, the two bowls are combined by folding the dry flour mixture into the wet mixture until a ball of dough appears.

THen, the recipe changes slightly to creature the particular shape we want in the end.

The dough is placed on a floured work surface and divided into four pieces. Each piece is then made into a log about 10 inches long by one inch wide. A mixing spoon id then used to made the hollow insert for the jam; and the jam is poured in, before baking.

Lastly, the cookies are baked in the middle rack at 350 Degrees F for ~25-30 minutes and set to cool completely before slicing.

the recipe

prep timebake timecooling time
10 mins25-30 mins~15 mins
Yields: 30 one inch cookies

Jam Cookies


  • 2 cups all-purpose flour or whole wheat flour
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon sea salt 
  • 1 1/2 sticks unsalted butter (12 tablespoons) softened
  • 2/3 cup sugar 
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ~1/4 cup jam of choice


Step 1) Preheat the oven to 350 Degrees F and line two baking sheets with parchment; set aside.

Step 2) in a medium bowl, whisk together the flour, baking powder, and salt and set aside.

Step 3) in another medium/large bowl beat the unsalted butter with an electric mixer on medium or by hand with a spoon until it looks fluffy and whipped. Add the sugar and vanilla, and mix until a grainy texture appears. add the egg and mix for a few more minutes.

Step 4)In thirds, fold the dry mixture into the wet butter mixture with a rubber spatula until all the flour is incorporated and a ball of dough appears.

Step 5) on a lightly floured work surface, place the ball of dough and divide it into four equal quarters. Roll each into a log (I like to pretend I’m rolling out a snake with the dough, this makes a fast and even log shape without a rolling pin) and use the handle of a mixing spoon to make the hollow indent. place the log on your baking sheet and Fill the indent with jam.

Step 6)Bake for ~25-30 mins on the middle rack. or until slightly golden edges appear.

Let cool, slice and enjoy!

Happy Baking!

Caramel Thumbprint Brownie Cookies

Smooth caramel drops inside rich brownie cookies
About the Cookies
  • Brownie like cookies
  • smooth stovetop caramel *3 ingredients
  • eggs less recipe
  • chocolate & cocoa powder
  • simple steps for elegant cookies!

The Recipe

Prep time (cookies & caramel)Bake timeTotal time
15 mins + 20 mins10 mins40 mins
yields 12-18 small cookies

Caramel Chocolate Thumbprint Cookies



  • 4 oz chopped chocolate *dark or semi-sweet*
  • 3 tablespoons vegetable oil
  • 2/3 cup granulated or superfine sugar
  • 1/3 cup (80 mL) water
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • 1/4 cup unsalted butter
  • 3/4 cup cream
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract


Preheat the oven to 350 Degrees F (180 C) and line a baking sheet with parchment paper. Set aside.

Create two double boilers on the stovetop. One will be to melt the chocolate and oil; the other will be to dissolve the granulated sugar in water. Place the chocolate and oil in one and melt until completely smooth. In the other boiler, dissolve the sugar until clear in the water. Once the sugar is dissolved, pour into the melted chocolate bowl and stir in completely.

In a medium bowl whisk together the cocoa powder, flour, and salt. Pour the chocolate mix into the flour mix and fold the two together until no lumps appear. Using a 2 tablespoon cookie scoop place cookies on baking sheet. Or rolls small/ medium balls onto the sheet.

Bake for ~10 mins.

Once out of the oven and cooled, create a hollow center (thumbprint) for the caramel slot. I like to use the back of a piping tip because it is perfectly round. Simple press into the centre of the cookie and discard *or eat* the access. You will be left with a nice hollow centre.

The caramel:

on the stovetop use a small saucepan to melt the unsalted butter and cream on low heat. Use low heat the entire time. Pour in the sugar and vanilla and stir very frequently for 17-20 mins. You will notice the caramel thickening. Once it holds to the back of your spoon without slipping, it is done! let cool a bit and pour into hollow center of the cookies.

Once cool drizzling chocolate and you’re done!


Happy Baking