I came across this recipe several years ago while searching through some of Ina Garten's recipes on Foodnetwork.com . I was excited to try it and kept meaning to and just never got around to it. While getting the kids ready to go back to school and thinking about school supplies and lunches it occurred to me that this would be the perfect time to try this out!
Ingredients:
1 c. or 2 sticks of unsalted butter, at room temperature
1 1/2 c. granulated sugar
1 tsp. pure vanilla extract
2 large eggs, at room temperature
2 cups creamy peanut butter (I used Jif)
3 cups all-purpose flour
1 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/2 c. jam (I used seedless blackberry)
2/3 c. salt peanuts, coarsely chopped
Preheat oven to 350 degrees. Grease a 9X13 in cake pan or baking dish.
Cream together butter and sugar and then add the eggs one at a time followed by the vanilla.
In a separate bowl combine flour, baking powder and salt.
Add flour mixture to butter mixture until combined.
Spread 2/3 of the dough into the prepared pan and spread with spatula or pat with hands until evenly distributed. Spread the jam evenly over the dough. Drop small amounts of remaining dough all over the jam. The jam doesn't have to be completely covered. Sprinkle with the peanuts and bake for 40 - 45 minutes.
Be sure to let it cool completely before cutting or you will have a jam-y gooey mess.
I put the pan on one of my elevated cookie cooling rack for at least 3-4 hours.
Kids loved it. Hubs loved it.
The end.
1 c. or 2 sticks of unsalted butter, at room temperature
1 1/2 c. granulated sugar
1 tsp. pure vanilla extract
2 large eggs, at room temperature
2 cups creamy peanut butter (I used Jif)
3 cups all-purpose flour
1 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/2 c. jam (I used seedless blackberry)
2/3 c. salt peanuts, coarsely chopped
Preheat oven to 350 degrees. Grease a 9X13 in cake pan or baking dish.
Cream together butter and sugar and then add the eggs one at a time followed by the vanilla.
In a separate bowl combine flour, baking powder and salt.
Add flour mixture to butter mixture until combined.
Spread 2/3 of the dough into the prepared pan and spread with spatula or pat with hands until evenly distributed. Spread the jam evenly over the dough. Drop small amounts of remaining dough all over the jam. The jam doesn't have to be completely covered. Sprinkle with the peanuts and bake for 40 - 45 minutes.
Be sure to let it cool completely before cutting or you will have a jam-y gooey mess.
I put the pan on one of my elevated cookie cooling rack for at least 3-4 hours.
Kids loved it. Hubs loved it.
The end.
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