If you like the classic PB&J, you’ll love the cookie version of it with this finger licking recipe for peanut butter & jelly drops.
- 125 g butter, softened
- ½ cup smooth peanut butter
- ½ cup brown sugar
- 1 egg
- 1²/³ cups plain flour
- ½ tsp bicarbonate of soda
- ¹/³ cup strawberry jam
Preheat oven to moderate, 180 C. Line 2 oven trays with baking paper.
In a bowl using an electric mixer, beat butter, peanut butter and sugar together until smooth and creamy. Add egg, beating until just combined. Stir in combined sifted flour and soda.
Roll level tablespoons of mixture into balls. Arrange on trays 5 cm apart and press in a lightly floured finger to make an indentation in the centre of each cookie. Flatten slightly using floured fingertips. Spoon about ½ tsp jam into centre of each cookie (should be just level with top of cookie).
Bake 12 to 15 mins until golden. Cool completely on trays. Store in an airtight container.