Peanut Butter and Jam Cookies
Crunchy peanut butter cookies with golden edges, soft centres and a jammy heart of Single Variety Raspberry Preserve, finished with white chocolate and toasted peanuts. Packed with rich, nutty and fruity flavour, these indulgent cookies are perfect for a well deserved treat.
Serves
16
Featuring
Single Variety Majestic Raspberry Preserve
Ingredients
115g salted butter, softened
200g light soft brown sugar
150g caster sugar
1 tsp vanilla bean paste
250g crunchy peanut butter
2 large free-range eggs
350g plain flour
1 tsp baking soda
Pinch of sea salt
75ml milk
150g Single Variety Majestic Raspberry Preserve
To Serve
100g white chocolate
50g toasted peanuts, roughly chopped
All ingredients are available to purchase in our Farm Shop
Method
- Cream the butter, sugars and vanilla until combined. Add the peanut butter and mix briefly.
- Crack in the eggs and beat again until the eggs are incorporated into the butter mixture. They may look a little curdled but trust the process.
- Sieve in the flour and baking soda before adding a generous pinch of sea salt. Add the milk to the bowl and beat the mixture until a firm dough forms, then stop so as not to overwork the dough.
- Chill in fridge for 10 minutes. Meanwhile, preheat the oven to 180°C / 160°C fan / Gas Mark 4.
- Divide the dough into 16 equal balls, approximately 70g each. Flatten each slightly with the palm of your hand and press a thumbprint into the centre to create a well.
- Add a heaped teaspoon of Majestic Raspberry Preserve, approx. into the well and partially fold up the sides of the dough to encase the jam but not entirely cover.
- Arrange on lined baking trays, leaving plenty of space between each cookie.
- Bake for 12 minutes, until just golden around the edges. Leave to cool completely on the trays.
- Melt the white chocolate and drizzle over the cooled cookies. Sprinkle with the toasted peanuts and leave to set, or enjoy while the chocolate is still warm.
