I know, I know, another cookie recipe containing peanut butter within a week; as you can probably already tell, I just love peanut butter cookies! This recipe is based on an American favourite flavour combination and was inspired by this recipe from the Sorted boys. I've wanted to try it for ages, and finally got around to baking yesterday - I tweaked it a little by adding oats to the mixture, meaning the final cookies have a crisp outside, chewy inside and heart of strawberry jam - what's not to like?!
100g butter
200g brown sugar
2 eggs
200g self raising flour
1tsp baking powder
50g oats
100g crunchy peanut butter
jam - to fill the cookies, any flavour you fancy
Makes 16-20 cookies
Method:
1. Preheat the oven to 180 °C. Line 2 baking trays
2. Beat the butter and sugar together until light and fluffy
3. Beat in the eggs one at a time. The mixture will look curdled at first, but after you mix in the second egg it will come back together (see below).
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| After adding the first egg... |
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| After mixing in the second egg the mixture looks lovely and smooth |
4. Fold in the flour, baking powder and oats to form a dough, then stir in the crunchy peanut butter. The dough will be very wet and sticky so leave to chill in the fridge for about an hour to make it easier to handle.
5. Place spoonfuls of mixture on the baking sheet, spacing well apart as these cookies spread a lot during baking. Using a wet finger make a wide shallow well in the middle of the cookie and fill with jam. Bake in the oven for 12-15 minutes until they're golden all over
6. Take out of the oven and transfer to a wire rack (or a plate if you don't have a wire rack) and leave to cool slightly.
These are best eaten warm whilst the jam is still a little runny. Yum!
If you're like me and love peanut butter biscuits, why not try this recipe for Peanut Butter Chocolate Chip cookies?
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