Peanut Butter Jelly Cookies
Chewy cookies made with creamy peanut butter, freeze-dried strawberries and the generous addition of raspberry jam.
Ingredients
- 315 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp fine sea salt
- 225 g unsalted butter at room temperature
- 100 g brown sugar
- 200 g granulated sugar
- 200 g crunchy peanut butter
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 12 g freeze-dried strawberry powder optional
- A few drops red food colouring
- 50 g strawberry or raspberry jam I like Bonne Maman
Instructions
- Preheat your oven to 180C / 350F and make sure your oven rack is on the middle shelf. Line three baking trays with parchment.
- In a medium bowl, sieve the flour, bicarbonate of soda and salt together and then mix.
- In a larger bowl, cream your butter so it’s nice and soft then place 113g of it into another large bowl.
- 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.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.
- 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.
- Now add your peanut butter to the bowl that had the brown sugar and butter in and beat again.
- Divide the flour mixture in half between the two bowls and beat each on low speed until a dough starts to form.
- 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.
- 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.
- 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.
- Bake for 14-15mins until golden around the edges.
Notes
Inspired by Sarah Kieffer’s Neopolitan Cookies from 100 Cookies