This is my latest "prototype" of my PB&J cookie - a touch of buckwheat, peanut nut butter + ground peanuts, substantial, extra PB on top with Strawberry jam.So, I've been working on perfecting the peanut butter and jelly cookie. The purpose of this is to submit the recipe for the Pillsbury Bake-off. Why not? Technically, I'm still an amateur cook, so I can enroll in the competition. I think it's time that Pillsbury gives props to a unapologetic gluten free recipe in the baked goods category. Gluten free is hitting the mainstream and it must be embraced. First it has to kick butt, regardless of what it does or does not have in it.
It has been so long since I have had a "normal" peanut butter cookie, that I forget what are the attributes of the perfect peanut butter cookie. I have make successful prototypes - soft, firm, dark, peanut-nutty, sugary, smooth, chunky . . .
What are the characteristics of your ultimate peanut butter cookie? Texture? Flavor? Appearance? What kind of jelly - Concord grape or strawberry, or something else?
-Erin Swing
The Sensitive Epicure
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