I used to be completely addicted to peanut butter and jam on toast. Like, eat four slices in one go kind of addicted. In my defence, it was back when I was about 15 and was a typical hollow-legged teenager, so that makes it kind of okay, right? The classic PB and J combo is still a favourite of mine, though I try not to binge on it in quite the same way. Moderation is the thing, right?
Well, there’s nothing moderate about these cookies. Two soft, peanut butter flavoured cookies sandwiched together with peanut butter cream cheese frosting, and a big spoonful of blackcurrant jam. Not for the faint-hearted, these babies! Of course, you can use any type of jam you prefer, but blackcurrant cuts through the sweetness of the cookies and frosting so well that I’d recommend giving it a go. And if anyone were to fancy to ramping up these already heavily ramped-up cookies, we could also discuss the potential of replacing the frosting with a scoopful of creamy peanut butter ice-cream. I wouldn’t like to lead anyone astray though, so pretend I never said that…
{Makes approx 10 sandwich cookies. Recipe adapted from Hummingbird’s basic chocolate chip cookie recipe, and frosting tweaked from a recipe found in the September issue of Waitrose Kitchen.}
Ingredients ::
{For the cookies}
225g soft unsalted butter
75g smooth peanut butter
300g soft light brown sugar
2 eggs
1/2 tsp vanilla extract
400g plain flour
80g rolled oats
2 1/2 tsp bicarbonate of soda
{For the frosting}
80g smooth peanut butter
80g full fat cream cheese
190g icing sugar
1/4 tsp vanilla extract
A good half jar or so of blackcurrant jam
- Put the butter, peanut butter, and sugar into a large bowl, and beat until smooth, light, and fluffy. Add in the eggs one at a time, mixing between each addition. Lastly, beat in the vanilla extract before turning to the dry ingredients.
- Measure out the flour, oats, and bicarbonate of soda, and slowly mix into the wet ingredients until a smooth dough is formed.
- Roll the dough into golf ball sized portions, and space out evenly onto parchment paper lined baking sheets. Then put the baking sheets into the fridge, and allow the dough to chill for at least an hour. Mine had an hour and a half, and stayed nice and thick whilst cooking. Preheat the oven to 170 degrees celsius.
- After an hour, put the cookies into the oven, and cook for 10 minutes. They should be lightly golden when done, with a thin layer of cooked dough on the outside and will be almost raw in the centre. This is good! It’ll make them beautifully soft later on. Leave them to cool for a good 20 minutes or so on the tray, then transfer to a wire rack.
- Beat the cream cheese, vanilla, and peanut butter together, and then add in the icing sugar. Keep beating until the frosting becomes light and fluffy.
- When the cookies are completely cool, sort them out into equally sized pairs. Spread a layer of frosting onto the underside of one of the cookies, then add on a layer of jam. Sandwich is with the other cookie, and repeat until all of the cookie sandwiches are made!
I’d love to see your sandwich cookie creations, so do tag me in any Twitter/Instagram photos using the hashtag ‘#ciderwithrosiecooks’!
