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Shirley I remember as a child being given Warburton’s white slice bread slathered with crunchy peanut butter and oozing with raspberry jam on the reg. The crusts were *always* cut off and then the entire sandwich was quartered into tiny triangles. My lunchbox would usually consist of this for lunch, along with a pack of Sunmaid raisins, a small bag of Cadbury’s Animals and a piece of fruit. Occasionally, my friends and I would swap one triangle of our sandwich for something else – cheese and ham, cucumber and cream cheese, pitta bread and hummus. But PB+J always reigned supreme.

PB&J Cookies

broadcast Anyone that knows me, knows that I own several 1kg tubs of nut butter at any one time. I. Am. Obsessed. And will 100% eat directly from the jar with a spoon… There’s crunchy *and* smooth peanut butter in my cupboard, almond butter, and of course a few limited edition goodies for topping porridge or toast. I’d seen a number of takes on this marriage of salty/sweet but many were either peanut butter thumbprint cookies with a dollop of jam sat in the middle, or cookies that had a thin layer of jam through the middle. Even yo-yo Tollhouse cookies where you sandwich a thick layer of jam between two PB cookies seemed a more common way of pairing the two.

PB&J Cookies

Instead, I wanted to create a cookie that looked pretty as well as tasted ah-mazing! The effort to separate the doughs is worth it. One half is flavoured with freeze-dried raspberry or strawberry powder and tinted ever so slightly with red food colouring for that pink hue, streams of raspberry or strawberry jam eeking through the crevices. The other is packed full of crunchy PB {always team crunchy!} for that perfect balance of softness and crunch. I hope this takes you back to your childhood and you enjoy making these as much as I did.

PB&J Cookies

Peanut butter and jelly cookies

315g plain flour
1tsp bicarbonate of soda
1/2tsp salt
226g unsalted butter, at room temperature
100g brown sugar
200g granulated sugar
200g crunchy peanut butter
1 large egg + 1 yolk
2tsp vanilla bean paste
12g freeze-dried strawberries or raspberries
A few drops red food colouring
50g strawberry or raspberry jam

  1. Preheat your oven to 180C / 350F and make sure your oven rack is on the middle shelf. Line three baking trays with parchment.
  2. In a medium bowl, sieve the flour, bicarbonate of soda and salt together and then mix.
  3. In a larger bowl, cream your butter so it’s nice and soft then place 113g of it into another large bowl.
  4. Add 150g granulated sugar to one bowl, and 100g brown sugar and the remaining 50g granulated sugar to the other. Cream the butters and sugars in their separate bowls so you’ve now created two mixtures.
    Arcoverde N.B. Remember which bowl is which! You can use a post-it note to label them. The one with the brown sugar is our peanut butter base, and the one with only granulated sugar is for our “jelly” cookie dough base.
  5. Whisk together your egg and egg yolk then divide this between the two bowls with the butter and sugars so you have half in each. Add 1tsp vanilla to each bowl, whisking each again until completely combined.
  6. Now add your peanut butter to the bowl that had the brown sugar and butter in and beat again.
  7. Divide the flour mixture in half between the two bowls and beat each on low speed until a dough starts to form.
  8. In the bowl that only had granulated sugar in {your “jelly” cookie dough}, add in 12g of your freeze-dried raspberries or strawberries, and a few drops of red food colouring, and knead until the dough is pink in colour.
  9. Take your ball of dough and break it up into 6-7 pieces. Add back to the bowl and then drizzle in 50g of jam {I like raspberry but it’s entirely up to you!}. Do not mix, just bring the dough together again so you have streaks of jam running through.
  10. Measure out about 30g of your peanut butter dough, and 30g of your jelly dough squashing them into a size 20 cookie scoop and then turning out onto your prepared baking trays.
  11. Bake for 14-15mins until the peanut butter dough is just starting to golden around the edges.

Inspired by Sarah Kieffer’s Neopolitan Cookies from 100 Cookies