Sandwiches aren’t the only way peanut butter and jelly can team up for a treat that’s both sweet and just salty enough. This cookie recipe from The Inn at Westwynd Farm, Hummlestown, Pennsylvania, uses peanut butter in the dough, salted peanuts, and peanut butter chips with the jam or jelly of your choice. No shaping or cookie cutters required, just press in the pan, bake up and enjoy.
Peanut Butter & Jelly Bars
1 stick (1/4 lb.) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups preserves
2/3 cup salted peanuts
2/3 cup peanut butter chips
Preheat oven to 350°F. Butter and lightly flour a 9-by-13-inch baking pan.
Using an electric mixer on medium speed, cream butter and sugar until light
and fluffy. Lower speed; add egg, vanilla and peanut butter and beat until
In a separate bowl, sift flour, baking powder, and salt. (I did not sift, and it was just fine). On low speed, slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup dough.
Using your fingertips, press remaining dough into an even layer in pan. Spread preserves over dough. Crumble reserved 1/2 cup dough over preserves and then sprinkle with peanuts and peanut butter chips.
Bake until golden and bubbly, 45 minutes. Cool on a wire rack and cut into