PB&J on Toast Cookies

Video Description

Say hello to your new baking obsession 🍪 Thanks for the inspo @lungisalwaysbaking 🙌 Peanut butter and jam on toast cookies Makes 20 V Fr Takes 35 mins, plus cooling For the toast crumb: 110g (about 3-4 slices) white bread (we used sourdough) 1 tbsp smooth peanut butter 1 tbsp raspberry conserve For the cookie dough: 175g salted butter 180g light brown soft sugar 100g caster sugar 1 free-range egg, plus 1 yolk, lightly beaten 280g plain flour ½ tsp bicarbonate of soda 100g white chocolate, roughly chopped 130g frozen raspberries 30g roasted peanuts, roughly chopped 1. Toast the bread until evenly golden on both sides. Once cool, spread over the peanut butter and jam. Cut into 3cm chunks and blitz in a food processor until it resembles a rough crumb. Set aside on a plate. 2. In a small pan, melt the butter over a medium heat. Cook for 2-3 mins, swirling the pan occasionally, until the milk solids caramelise on the base of the pan, turn a deep golden colour and smell like a digestive biscuit. Remove from the heat, transfer to a large mixing bowl and leave to cool for 10 mins. 3. Preheat the oven to gas 5, 190°C, fan 170°C. Line 2 large baking trays with baking paper. 4. Using an electric whisk, beat both sugars into the butter until evenly combined, then whisk in the eggs for 2-3 mins until pale. 5. Beat in the flour and bicarbonate of soda to create a smooth, uniform dough, then fold through the chocolate, raspberries and peanuts until evenly dispersed within the dough. Divide into 20 even-sized balls, roughly 50g each. Roll the balls in the toast crumb until evenly coated, then place on the prepared baking trays 3-4cm apart. Bake in batches if needed. 6. Bake for 14-15 mins until lightly golden around the edge and the dough is still soft in the middle. Leave to cool on the tray for 5 mins before transferring to a wire rack to cool fully. Store in an airtight container for up to 5 days. Freezer tip The uncooked rolled and breaded dough balls can be frozen for up to 3 months. Bake from frozen, adding 1-2 mins to the cooking time. #tesco