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Chocolate Chip-Jam Strips


Hide a sweet pocket of raspberry jam under semisweet chocolate to make these surprisingly easy bars

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  • Cookies:
  • 2/3 cup butter, softened
  • 1/3 cup sugar
  • 1 teaspoon almond extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup seedless raspberry jam
  • Icing:
  • 1/3 cup miniature semisweet chocolate chips
  • 1 teaspoon shortening


Servings 4
Preparation time 60mins
Cooking time 80mins
Adapted from


Step 1

Heat oven to 350°F. In large bowl, combine butter and sugar; beat until light and fluffy. Add almond extract and egg; blend well. Add flour and baking powder; mix well. Stir in 1/2 cup chocolate chips.

Divide dough into 4 equal parts. On lightly floured surface, shape each part into 12-inch roll. Place rolls about 3 inches apart on 2 ungreased cookie sheets. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each roll with 2 tablespoons jam.

Bake at 350°F. for 15 to 20 minutes or until light golden brown, switching cookie sheets halfway through baking time. Cool 5 minutes. Cut each baked roll diagonally into 12 cookies; place on wire racks. Cool 10 minutes or until completely cooled.

In small microwave-safe bowl, combine icing ingredients. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Drizzle icing over cooled cookies. Let stand until icing is set before storing. Store in loosely covered container.

Stir the jam before using it to fill these cookies.

Seedless raspberry jam looks brighter and clearer than jam with seeds.

Try strawberry jam or apricot preserves instead of raspberry jam.

This quick-to-fix recipe yields lots of cookies to share - it's perfect for holiday cookie swaps.

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