Here is a recipe my daughter and I did on a lovely Sunday afternoon as an after thought. We took a recipe from an old cookbook from my childhood and changed it up a little. It is extremely quick and easy peasy. Perfect for a kid to do.
We tried buying the all natural peanut butter over the icing sugar peanut butter but it did not go over very smoothly. I actually prefer the all natural product over the standard non-splitting kind but it is a battle that I'd rather not fight.
Some of you may not be aware that peanut butter was invented by a crafty Canadian. It's one of those odd trivial pieces of information that I just have to spread.
PBJ Cookies
175 g (3/4 Cup) Butter, softened
115 g (1/2 Cup) Brown Sugar
55 g (1/4 Cup) White Sugar
1 Egg
Splash of Vanilla Extract
1 Tbs. Smooth Peanut Butter
225 g (1 3/4 Cups) AP Flour
1 Tsp Baking Powder
Peanut Butter and Jam of your choice for the filling.
Preheat oven to 350 degrees. Don't bother greasing your cookie sheet.
Using an electric mixer, beat butter for 3 minutes or until fluffy. Add sugars and continue to beat for 3-4 minutes. Add egg and vanilla and mix for one minute. Fold in peanut butter.
In a separate bowl, add baking powder to the flour and sift together. Add flour and blend.
Mold cookie dough into an even amount of balls and lay on your cookie sheet. Using a fork, press down on dough to create a disk. Create a cross hatch pattern on the cookie dough by pressing the fork the opposite direction.
Bake for 13 - 14 minutes.
Let cool slightly prior to spread peanut butter and jam and making your cookie sandwiches.
Makes 10 or 12 full cookies sandwiches.
A Humble Chef's tip: use a good quality jam for the sandwiches. If you're going to go through the trouble of making the cookies, might as well use a bloody good jam.
