As you may be able to tell, I’ve had a bit of a peanut butter obsession lately. So I just had to turn my hand to some peanut butter coolies. As you know, I like to try to add a bit of twist to things (as you saw with my chocolate pancakes). And whilst it doesn’t always result in a success, the addition of the jam to these buscuits definitely improved them (in my opinion at least). They also started off with ideas of becoming cookies, but they didn’t taste that great when still soft in the middle so I decided to bake them all the way through and call them biscuits. They’re still sweet with a good crunch but melt in the mouth. In fact my mum keeps asking me how difficult they were and can I make them again!
230g salted butter, at room temperature
200g caster sugar
150g light brown sugar
2 large eggs
250g crunchy peanut butter
391g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3. Add the peanut butter – mix again…. you can use smooth peanut butter if you like but the crunchy type will give you nice nutty bits which add to the texture and crunch. 4. Mix in the flour, baking powder and bicarb until just combined, being careful not to overmix as that will stiffen the batter and given you heavy biscuits.
5. Swirl in the jam to give a rippled effect. Cover and refrigerate for at least half an hour.
7. Once the goufh is chilled, roll pieces into smallish balls and press down into the lined tray, leaving plenty of room for spreading. Use a fork to gently press a sort of double hash shape onto the top (as for traditional peanut butter cookies) as pictured.
8. Pop in the oven and bake for 15 to 20 minutes or until well baked all the way through. If they’re a bit soft on the underside, pop them back in upside down once they’ve cooled a bit. They’ll come out of the oven quite soft but will harden as they cool. The jam will add a sticky zing and a bit of contrast.
These will keep for a good few weeks in an airtight container.