Peanut butter and jelly cookies

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 2 tsp vanilla flavor
• 5 tsp beet syrup
• 1 ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 250 g crunchy peanut butter
• 2 eggs
• 400 g flour
• some jam (raspberry)
• n. B. sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tastes just like American PB & J’s

Preheat the oven to 190°C (375°F). Melt the butter and then mix with the sugar, vanilla, and beet syrup. Add the baking powder, baking soda, and salt, and mix everything well again. Add the peanut butter and stir. Add the eggs and stir, then add the flour. Stir until all ingredients are well blended. Form the dough into balls about the size of a hazelnut and place them on a baking sheet. Flatten them slightly with your thumb or press them crosswise with a fork to create a light pattern on the cookies. If you like, you can also roll the balls in sugar again for a sweeter result. Be careful, the cookies will rise, so always leave about 3 cm between them. If you can’t form balls, refrigerate the dough for a few minutes, then try again. Bake the cookies in the center of the oven for 5-8 minutes, keeping an eye on them and removing them as soon as they are golden around the edges. Let cool on a wire rack or a wire rack to allow air to reach the bottom. The cooled peanut butter cookies store well in cookie tins. For PB&Js (peanut butter and jelly), place a dollop of jelly in the center of a cookie and top with a second cookie. Once the jelly is added, the cookies won’t store very well, but that shouldn’t be a problem, as they’re usually gone within 10 minutes!