Betty's Peanut Butter Jam Drops (Cookies)
Jam drops are an iconic Aussie cookie. My great grandmother made jam drops for my Nana and as a child, they were a regular in my lunch box. I now make them for my children. Jam drops were traditionally made to use up the crystallised jam in the bottom of the jar.
Blue Ribbon Recipe
Holy cow, these jam cookies are fantastic! The peanut butter flavor mixed with the sweet, tart jam is perfection. After baked, the cookie remains soft in the middle with wonderful lightly crisp edges. We used blackberry and strawberry jam in ours. Yum! We liked them best when they were a little warm.
Note: This makes a big batch. If you don't need a lot of cookies make half the recipe and freeze the extra dough. You're going to want to make these again. The Test Kitchen
10 1/2 oz(300g) butter, softened
2 ccrunchy peanut butter
1 1/2 csugar
1 1/2 cbrown sugar
2 Tbspvanilla extract
3eggs, at room temp
3 3/4 call-purpose flour
3 tspbaking powder
1/2 cjam, your choice
How to Make Betty's Peanut Butter Jam Drops (Cookies)
- If you are not refrigerating the dough, preheat the oven to 320F/160C, line baking trays and put aside. If you are refrigerating the dough, leave this step until after you have removed the dough from the fridge.