A few months ago I received Martha Stewart’s Cookies cookbook for my birthday. I must confess that this is the first recipe that I’ve made out of it. Something put me in the mood for peanut butter cookies but then I remembered that I had a recipe in teh cookbook for Peanut Butter and Jelly Bars. The idea of bar cookies appealed to me so much more than drop cookies.
My husband and I both agreed that these tasted like a peanut butter and jelly sandwich that was baked. I suggest that you have a glass of milk and a napkin handy when you eat these cookies. My husband took a small plate of cookies to a coworker who also enjoyed them. I took a plate to my mom and she loved them. I suggest bringing these to your next gathering.
Peanut Butter and Jelly Bars
Makes about 3 dozen
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/2 cups smooth peanut butter
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 1/2 cups strawberry jam, or other flavor
- 2/3 cup salted peanuts, roughly chopped
- Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
- Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
- Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.