PB+J Cookies
PB+J is an Americanism that has travelled across the Atlantic. Hearing about, and seeing peanut butter and jelly sandwiches on television programmes as a child gave them the air of exotic mystery.
SERVES
12
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
12
MINUTES
Ingredients
50g smooth peanut butter
70g soft butter
150g soft muscovado sugar
1 egg, lightly beaten
180g plain flour
½ tsp bread soda
20g chopped salted peanuts
6 tsp strawberry jam
Method
Beat the peanut butter, butter and sugar until light and creamy.
Slowly add in the egg.
Sieve the flour and bread soda together and stir them into the butter and egg mixture.
Stir in the chopped peanuts.
Place the dough into the fridge to firm up.
Preheat your oven to 180 ºC/gas mark 4.
Line a large flat baking tray with parchment.
Remove the dough from the fridge.
Roll the dough into 12 balls.
Place them onto the baking tray and press each one down with the back of a spoon then press with your thumb to make an indent in the centre of each cookie.
Spoon the jam into the indent.
Bake for about 12 minutes until golden.
Once cool enough to handle, place onto a wire rack to cool.
