PEANUT BUTTER JAM COOKIES RECIPE

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PEANUT BUTTER AND JAM COOKIES
Another American-inspired combo. I used to love peanut butter and jam sandwiches for tea when I was young – much to my mum’s horror – and the flavours work just as well in a chewy cookie. This is a great one for getting the kids involved. They love rolling out the balls of dough and then making indents with their tiny fingers so you can add a dollop of jam and peanut butter.
PEANUT BUTTER JAM COOKIES RECIPE
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
PEANUT BUTTER JAM COOKIES RECIPE
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C/Gas 4 and line 2 baking sheets with baking paper.
  2. Sift the flour, baking powder and salt into a bowl.
  3. Put the butter, 200g of the peanut butter and the sugar into a large separate bowl and whisk until pale and fluffy. Add the milk, vanilla seeds and egg and beat until smooth. Gradually sift in the flour mixture and beat until combined.
  4. Using lightly floured hands, roll the dough into 30 balls slightly smaller than a walnut, gently flatten them and place them on the prepared baking sheets. Using 1 or 2 fingers, press down in the middle of each one to make a shallow indent. Place a ½ teaspoon of jam and a ½ teaspoon of peanut butter in each indent.
  5. Bake for 10–12 minutes, until pale golden. Using a spatula, transfer the biscuits to a wire rack to cool before serving.

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