Chocolate Peanut Butter and Raspberry Curls

A festive bakery-style cookie from The Christmas Baking Cookbook.

If there’s one thing this cookbook does exceptionally well, it’s turning classic holiday flavors into cookies that feel special. Case in point: Chocolate, Peanut Butter & Raspberry Curls — a rich, swirled cookie with a jammy center and serious wow factor.

This recipe comes straight from The Christmas Baking Cookbook and it’s exactly the kind of dessert that earns gasps at cookie swaps and disappears first from the platter.

Why This Recipe Works

• Chocolate + peanut butter = timeless, indulgent, unbeatable

• Raspberry jam centers add brightness and balance

• Piped rosettes look bakery-level without bakery-level effort

• Designed for holiday entertaining, gifting, and cozy-season baking

It’s festive without being fussy. Impressive without being intimidating. The kind of recipe you bookmark immediately.

From The Christmas Baking Cookbook

This recipe is pulled directly from The Christmas Baking Cookbook, a holiday essential packed with elevated classics, show-stopping bakes, and recipes designed to be made and admired.

If your idea of Christmas baking includes flickering candles, flour-dusted counters, and desserts that feel worthy of a pedestal — this book belongs on your shelf.

Pro Tips for Perfect Curls

• Chill the piped dough so the swirls hold their shape in the oven

• Use a thick raspberry jam to keep the centers neat and jewel-like

• Let cookies cool completely for the cleanest texture and flavor

The Recipe

Yield: 12 cookies
Active Time: 20 minutes
Total Time: 1 hour

Ingredients

• 4½ oz. all-purpose flour

• ½ oz. unsweetened cocoa powder

• ½ teaspoon baking soda

• ¼ teaspoon fine sea salt

• ½ cup unsalted butter, softened and chopped

• ½ cup smooth peanut butter, at room temperature

• 7 oz. sugar

• 3½ oz. light brown sugar

• 1 egg, at room temperature and beaten

• 1 teaspoon vanilla extract

• ¼ cup raspberry jam

Instructions

1. Line two baking sheets with parchment paper. Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.

2. Place the butter, peanut butter, sugar, and brown sugar in the work bowl of a stand mixer fitted with the paddle attachment and beat until the mixture is pale and fluffy, scraping down the work bowl as needed. Add the egg and vanilla and beat to incorporate. With the mixer running at low speed, gradually add the dry mixture to the wet mixture and beat until the resulting mixture comes together as a smooth dough.

3. Transfer the dough to a piping bag fitted with a star tip. Pipe 2-inch-wide roses onto parchment-lined baking sheets, making sure to leave 1 inch between each cookie. Place the baking sheets in the refrigerator for 1 hour.

4. Preheat the oven to 375°F. Use the butt end of a thin-handled wooden spoon to make a hole in the center of each rose. Spoon 1 teaspoon of jam into each hole.

5. Place the cookies in the oven and bake until they are set, 11 to 14 minutes. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

The Takeaway

These Chocolate, Peanut Butter & Raspberry Curls are proof that holiday cookies can be cozy and chic. Rich, nostalgic, and just dressed-up enough — exactly what you’d expect from The Christmas Baking Cookbook, and exactly why it’s a standout on The Foyer.

Bake a batch. Keep the book. Repeat. 🎄📚