Peanut Butter and Strawberry Jam Cookies
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 35
Complexity: easily
Servings: 35
Nutritional value per serving:
Calories 249, total fat 13 G., saturated fats 6 G., proteins 4 G., carbohydrates 31 G., fiber 1 G., cholesterol 37 mg, sodium 100 mg, sugar 17 G.
Calories 249, total fat 13 G., saturated fats 6 G., proteins 4 G., carbohydrates 31 G., fiber 1 G., cholesterol 37 mg, sodium 100 mg, sugar 17 G.
These fun cookies are a blast to make with little helpers. They can measure and mix the ingredients themselves, and they'll love stirring the peanut butter into the strawberry jam, creating whimsical swirls. And, of course, they'll be more than happy to taste the results of their own labors!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups premium flour
- 2 tsp baking powder
- 1 and 1/4 teaspoons coarse salt
- 1.5 cups (330 g) softened unsalted butter
- 2 tbsp. sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup creamy peanut butter
- 1 cup smooth strawberry jam
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a large baking sheet (45x32 cm) with parchment paper and spray with cooking spray.
- Mix flour, baking powder and salt in a bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Add the flour mixture and mix on low speed until the dough is smooth.
- Place a small amount of dough under each corner of the parchment to keep it in place. Then, using large spoons, distribute the dough over the entire parchment. Cover loosely with plastic wrap and spread the dough into an even layer, filling the entire baking sheet. Remove the wrap.
- Using a spoon, spoon the peanut butter and strawberry jam into mounds all over the dough. Using the back of a spoon, stir in a circular motion, gently pressing the filling into the surface of the dough.
- Bake until the cookies are slightly puffed and golden brown around the edges, 20–25 minutes. Let cool on the baking sheet, then cut into squares.
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