I have a beautiful little notebook dedicated to my blog. It’s full of sketches, recipes and images for food styling inspiration. Every idea for a potential blog post gets noted down, as do my to-do lists, and my blogging goals and objectives. If I were to lose this book I would be pretty lost. I know it’s only a piece of paper but it helps to keep me on track and to stay motivated.
Last week I spent a lot of time at home trying to avoid the miserable Paris weather and I found myself looking through the earlier pages in my notebook. I came across this recipe for PeanutButter and Jelly cookies – essentially peanut cookies that are covered in raspberry jam and topped with freeze-dried raspberries. I’m not sure why I didn’t try this recipe earlier, but I’m certainly glad I finally got around to it because they are seriously delicious.
The recipe for these Peanut Raspberry Cookies originated from a Donna Hay magazine and I’ve adapted it slightly to suit my taste. I know that peanut and raspberry are not typical cookie flavours, so you’ll just have to trust me that the result is irresistible, or try it yourself!
Peanut, Raspberry Cookies
- 200g of butter, at room temperature and in cubes
- 175g of brown sugar
- 150g of white sugar
- 1 egg
- 1 egg yolk
- 1 vanilla seed pod, seeds scraped
- ½ tsp of bicarbonate soda
- ¼ tsp of baking powder
- 1 tbsp of water
- 300g of flour
- 200g of roasted and salted peanuts
- 100g + 3 tbsp of raspberry jam
- 7g of freeze-dried raspberries (optional)
- Preheat the oven to 200°C.
- Beat together the butter and sugars for approximately 3 minutes. Add the vanilla, egg and egg yolk and beat for a further 5 minutes or until pale and creamy.
- In a small bowl or cup, mix together the water, bicarbonate soda and baking powder, then add it to the butter mixture. Add the flour and peanuts and mix until combined.
- Finally add 100g of raspberry jam and stir just a little. You want to keep a swirl of raspberry through the mixture, it shouldn’t be completely combined.
- Place the cookie dough in the fridge for at least 20mins.
- Roll the dough into small balls and place them on a baking tray covered in baking paper. Leave a large gap between each ball so they don’t stick together.
- Bake for 10 minutes for soft cookies or 15 minutes for crunchy cookies.
- Allow to cool, then store the cookies in an airtight container until you’re ready to eat them.