Strawberry Lemon Burst Jimmy John's Cookie Recipe
This easy Jimmy John’s cookie recipe combines chewy lemon cookies with bursts of strawberry flavor and creamy white chocolate chips.
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Ingredients
- 1 cup unsalted butter softened
- 1 ½ cup white sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoon lemon flavoring
- 1 3.4 ounce box instant lemon pudding mix
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- ½ cup strawberry jam
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and white sugar until light and fluffy.
- Add the egg, egg yolk, and lemon flavoring. Mix until combined.
- In a separate bowl, whisk together the flour, lemon pudding mix, baking soda, and salt.
- Slowly mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the white chocolate chips.
- Dollop small spoonfuls of strawberry jam over the top of the dough. Do not fully mix it in.
- Use a 2-ounce cookie scoop to portion the dough onto the prepared baking sheets, making sure each scoop picks up a little jam.
- Try to keep most of the jam toward the tops or centers of the dough balls instead of along the sides.
- Chill the scooped cookie dough for 30 minutes.
- Bake for 15 to 18 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
If jam sits along the sides of the dough balls, it may ooze out while baking. The cookies will still taste delicious but may look messier.
For stuffed cookies, press your thumb into the center of each dough ball, add about 1 teaspoon of jam, then seal with extra dough before baking.
Do not overbake. The cookies should look slightly soft in the center when removed from the oven.
Store in an airtight container for up to 4 days.
