Chewy peanut butter and jelly cookies

Chewy Peanut Butter and Jelly Cookies

No sooner had I remarked that my recent peanut butter and jelly cake was quite possibly the best cake I’d ever tasted, than a recipe for a cookie version landed on my kitchen counter!  I didn’t need any more persuading and knocked up a batch of these the same day; and darn are they good! They’re sweet, sticky, gooey and everything you’d hope for from a PBJ sandwich, but with the added cookie dough chew. I haven’t had a chance to experiment and see how long these keep for because, well, they didn’t survive more than a couple of hours before the entire family had polished them off! But they should keep well in an airtight container.

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Ingredients

Cookies
  • 3¼ ounces / 95g coconut oil, melted
  • 4¼ ounces / 120g smooth peanut butter
  • 3 ounces / 90g caster sugar
  • 3 ounces / 85g light brown sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 5 ounces / 145g plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2½ ounces / 75g oats
Filling
  • 2¼ ounces / 65g smooth peanut butter
  • 2½ ounces / 75g icing sugar
  • 2 tablespoons of coconut oil, melted
  • 8 tablespoons of raspberry jam

Method

Preheat the oven to 180°C / 356°F (160°C / 320°F fan) and line two baking sheets with greaseproof paper.

Put the melted coconut oil, peanut butter, caster sugar and light brown sugar in a freestanding mixer with the paddle attachment and mix on a medium speed until smooth.

Add the egg and vanilla and continue to mix until fully combined.

In a separate bowl, mix the flour, bicarbonate of soda, baking powder and salt.

With the freestanding mixer on a low setting, slowly pour the flour mix into the oil mix and continue until combined.

Add the oats and continue to mix until the oats are fully mixed into the cookie dough.

Take heaped tablespoon sized balls of the cookie dough and place them on the baking sheets 3-4 cm (1 to 1½ inches) apart and squish down so they are like fat patties.

Cook in the oven for 12 minutes and then remove to a wire rack until completely cool.

Meanwhile, make the filling by combining the peanut butter, icing sugar and coconut oil in a bowl with a wooden spoon until you have a soft paste.

Once the cookies are cool, put half a tablespoon of the peanut butter filling on the flat side of one cookie, half a tablespoon of jam on another and sandwich them together.

Do the same with the remaining cookies and enjoy!

Trivia

Sodium bicarbonate, or bicarbonate of soda, also known as baking soda, is an alkali and its purpose is to reduce acid content. Which is why is has a variety of uses not just in cooking but also in cleaning products and toothpaste. While generally safe, it should not be eaten in large amounts. In baking, it works as a leavening agent, mitigating some of the effects of acidic ingredients such as citrus, lemon juice, yoghurt, and honey, producing bubbles of carbon dioxide as a by-product. These bubbles cause a dough to rise making it lighter and tastier. Baking soda also reacts with cocoa powder, turning it red, which is how the Devil’s food cake got its name.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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