Ingredients
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¾ cup (128 g) diced Strawberries
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1 tablespoon (15 ml) Lemon Juice
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¾ cup (150 g) Sugar
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½ teaspoon Powdered Pectin
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Pinch of Salt
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1 batch of Peanut Butter
Directions
I ate so many peanut butter sandwiches as a kid at school that I burned myself out on them for a few years. Thankfully, my love for them returned, and I knew I had to create this classic pairing in a cookie dough version. This dough will be loved by all PB&J fans. The recipe features a homemade strawberry jam, but if you prefer a different flavor of jam or jelly, just substitute it in.
Steps
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1
Done
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Place the diced strawberries in a small bowl and mash them. I do this with a cocktail muddler, but a fork will do just fine if you don’t have one. When you’re done, you should have about ½ cup (85 g) of mashed berries. |
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2
Done
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In a medium saucepan, mix the strawberries, lemon juice, sugar, pectin, and salt together. Heat the mixture over medium-high heat until it begins to boil. Once it’s at a full boil, allow it to boil for 2 minutes. Then, remove it from the heat and allow it to cool, about 30 minutes. It will thicken a lot as it cools, so don’t be alarmed if the hot jam seems thin. |
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3
Done
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When the jam has cooled and is set, add it to the Peanut Butter Cookie Dough. Swirl the jam throughout the dough using a spoon. |
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4
Done
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Eat immediately or store in an airtight container for 1 month in the refrigerator or 3 months in the freezer. |
