American recipe for 4 - 8 people, takes only 12 mins; recipe has butter, peanut butter, light brown sugar, golden caster sugar, egg, vanilla extract, plain flour, peanut, bicarbonate of soda and raspberry jam.
Peanut butter jelly cookies
Course: American
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 1 medium egg
- Butter: 70g butter, softened
- Plain Flour: 180g plain flour
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Golden Caster Sugar: 75g golden caster sugar
- Vanilla Extract: 1 tsp vanilla extract
- Peanut Butter: 50g peanut butter
- Peanut: 2 tbsp chopped peanuts
- Raspberry Jam: 10 heaped tsp raspberry jam
- Light Brown Sugar: 75g light brown sugar
Directions
- Heat oven to 180C/160C fan/ gas 4 and line two baking sheets with parchment. Cream the butter, peanut butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, chopped peanuts, bicarb and 1/4 tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies and fill each with 1 heaped tsp raspberry jam (you couldmake your own jamfor this). Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely.Will keep for three days in an airtight container.
