Maybe I neglected to plan anything this week.
Maybe I'm a genius...
...Or maybe I just stood gape-mouthed in front of the open refrigerator until it hit me.
A peanut butter and jam sandwich in cookie form. Could there be anything better? That would be a no.
I think my favourite recipes are the kind you can just whip up using leftover things you have laying around in the back of your fridge or pantry. I mean everyone has peanut butter and jam somewhere in their house right? You better. Otherwise our friendship is on shaky ground.
One egg? No problem. A bit of butter? That's cool. Some flour? Sure thing. Oodles of sugar? Yes please.
Slap it all together and you have yourself 2 dozen pretty simple but dang impressive cookies. When you bite into one you'll not only be surprised there's jam shoved in there, but you'll also be surprised you even had the ingredients to make cookies. Everybody likes surprises.
Peanut Butter and Jam Surprise Cookies
Makes 2 dozen cookies.
Source: My imagination
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup strawberry jam
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a medium bowl whisk together the flour, baking soda, baking powder and salt.
In a large bowl with an electric mixer cream together the butter, sugars, egg and peanut butter. Add the dry ingredients to the wet ingredients and combine it well. Refrigerate the dough for about 30 – 60 minutes to make it easy to form into balls.
Scoop a heaping tbsp of dough, form it into a ball then press it into a flat disc between your palms for each cookie. Spoon about a tsp of jam into the center of the disc then fold the edges in around the jam making sure to seal it in by pinching together any openings. Gently smooth and pat down out any edges while forming the cookie back into a ball. Place them evenly spaced apart on the prepared baking sheet with only 9 on each to give them enough room to spread out.
Bake them for about 12 minutes. When you take them out of the oven let them rest on the baking sheet for 1 or 2 minutes then transfer them to a cooling rack. Enjoy!