PB&J is obviously the best flavor of sandwich this side of the galaxy, so I was excited to see a “cookie” form of it.
I thought this would be an easy one because there weren’t many ingredients. I was kind of right.
I buy Adams peanut butter which normally comes with the oil separated. It is really difficult to stir without spilling (No, the “no stir” variety didn’t come in ogre size).
I decided to dump it all into a bowl to stir. I’m so smart.
Step 2: Gather all ingredients: flour, butter, peanut butter, jam, peanuts, eggs, vanilla, salt, baking powder, sugar.
Step 3: Beat butter and sugar until light and fluffy.
Step 4: Add eggs, one at a time, until incorporated.
I’m starting to memorize these steps.
Step 9: Transfer 2/3 of the dough to the baking pan and spread with an offset spatula.
Okay, 2/3? That is not a measurement. You expect me to eyeball this and get it right? I cut it with the wooden spoon and guessed. Fingers crossed.
On the app, this recipe included a video. Her dough looked a lot more moist and actually spread. Mine was pretty dry and I had to press/pat it into the pan. Great.
Step 10: Spread jam on top.
She said to make sure I bought “jam” and not “jelly” so it wouldn’t get too thin. I did the best I could. It wasn’t Farmer’s Market day, so I got something in a jar at the store.
Step 14: Cool, then refrigerate for 1-2 hours.
It was still warm after an hour, so I left it in for another hour.
Step 16: Cut into about 36 bars.
I don’t know what my problem is, but I couldn’t figure out how to evenly cut it into 36 bars. I made a couple different sizes. Smaller is better. These things are thick.
I got: 30-something
Start time: 7:35
End time: 12:00 (4 hours, 25 mins)
Martha’s estimated time: 3 hours
What did I learn?
- Peanut butter isn’t as easy to work with as I thought.
- My “jam” still wasn’t as thick as it should have been. Should really buy fresh jam.
What do I need to learn?
- Math. I should have been able to calculate 9×4 or whatever to get 36 bars.
- Why was my dough so much drier than Martha’s?
- Were the peanuts supposed to bake into the top crust (probably)? They tumble off when you pick it up.
- How much of a difference does it make when creaming butter/sugar until it “looks” fluffy or the 2-3 minutes she tells me to do? It never takes that long.
Who knew this much peanut butter and jelly could ever be used all at once?