These are some super simple, classic
homemade cookies, the dough freezes well so you can prep ahead of time or just
make extra so its ready to use the next time you want it, the base recipes for
these type of cookies are pretty much the same where ever you look, its more a
mater of what you bring to it that gives it your own distinctive flare, you
might add nuts, you might add chocolate or other type of chips, you might add
fruit, or jelly, or any combination there of, in this case I have baked two
types of cookies both of which have peanut butter in some form in them, at any
rate I have made these cookies several times before, and the recipes work great
and they will hold for 1 or 2 weeks stored in a sealed container, they also
freeze well
If you are baking peanut butter and
jelly cookies when the dough has been mixed remove half the and add 150g
macadamia nuts to the mixer, mix to combine then add jelly (recipe follows)
Shopping List
Butter
Peanut butter
Baker’s sugar
Brown or dark brown sugar
Eggs
Vanilla
Unbleached AP flour
Baking powder
Baking soda
Salt
My
Mad Method
Ready to tray up!!
Cream 250g butter, 250g peanut butter,
160g white sugar, and 160g brown sugar together
Add 2 eggs beaten, along with 1ts
vanilla
Sift together 400g all purpose flour, 1
tsp baking powder, 1.5tsp baking soda, and a 1/2tsp salt; add to the batter,
mix to combine
Form cookies on a baking sheet lined
with parchment paper cover and rest in refrigerator for 1-2 hours
Partially flatten, make a simple
crisscross pattern using the back of a fork, bake in the center of a 175c
preheated oven for 10 to 12 minutes
Peanut Butter & Jelly Cookie:
partially flatten cookies, using the back of a table spoon (TBSP) 
Add 1-2ts fruit jelly, bake in the
center of a 175c preheated oven for 10 to 12 minutes
I am using strawberry jelly
I am using strawberry jelly
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