Crisp and chewy peanut butter cookies swirled with warm, sweet raspberry jam!
A good old PB&J sandwich… but in cookie form!
I love peanut butter cookies, and I love raspberry jam. This is like my perfect cookie. The peanut butter cookie is so chewy, yet crisp on the outside, and the raspberry jam is so warm, gooey and sweet when fresh out the oven. One or two of these cookies, a hot mug of milky tea. Perfect.
I attempted making these cookies last year, I believe, but they were a disaster. It was the first time I ever rolled anything, jam was everywhere, and the cookies came out huge and not round. But I didn’t have a food blog then, so no one ever saw them, which was a good job! Mind you, they still tasted incredibly good.
Rolling the cookie dough is not as hard as I made it out to be. I didn’t refrigerate the dough before cutting, so the dough was super soft, and flimsy. I would recommend refrigerating the dough for a few hours (2 – 4 hours, or overnight) before cutting, so the cookies don’t lose their shape.
Peanut Butter & Jam Pinwheel Cookies
- 60 g smooth raspberry jam
- 1 teaspoon cornflour
- 100 g unsalted butter softened
- 100 g smooth peanut butter
- 180 g granulated sugar
- 1 large egg
- 1 tablespoons whole milk
- 340 g plain flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cut out two pieces of parchment paper, each about 15x10". Set aside.
In a small bowl, mix the raspberry jam and cornflour together until smooth.
Using a hand or stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and the sugar together until light and fluffy. Add the egg and milk. Scrape down the sides of the bowl if needed.
Sift in the flour, baking soda, and salt, mixing on low speed until well incorporated, and the mixture forms a dough.
Place the dough on one of the prepared pieces of parchment paper. Press the dough out slightly using your hands, then top with the second piece of paper. Gently roll the dough out to reach the edges of the paper. Remove the top sheet, and spread the jam evenly over the dough, leaving about 1cm around the edge.
Carefully loosen the edge of the dough on the long side of the paper. Using the edge of the paper as a 'handle', roll the dough up like a Swiss roll, making sure to seal the seam and keeping it on the underside of the roll. Wrap the roll in clingfilm, and place in the fridge for 2 - 4 hours, preferably overnight.
Preheat the oven to 325F/170C, and line a baking tray with parchment paper.
Slice the roll into 2cm thick slices, and place on the prepared baking tray, about 5cm apart. Bake for 10 - 12 minutes or until golden brown. Allow to cool completely before serving... if you can!
NotesRecipe from The Hummingbird Bakery: Home Sweet Home Cookbook
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