What up everyone! I’m in Los Angeles and it’s been a great week so far. As you know, I have one more guest post for you all and it’s from my dear, sweet friend, Nancy from 
Peanut Butter and Jam Cookie Bars from Nancy at Gotta Get Baked
Howdy dear readers of Hip Foodie Mom, I’m Nancy and I write a little blog called 
When I got my giant, heavy box of goodies from Alice in the mail, what was one of the first things I saw in there? A pack of Nutter Butter cookies and a bag of mini Nutter Butters because not only did Alice remember what I said but she was determined that I not go another day longer without trying one of these babies. I inhaled that bag of mini Nutter Butters as if my life depended on it. Girl, they changed my life, they’re that good!
We’re actually going to be sharing a room and tearing it up at the 
Peanut Butter and Jam Cookie Bars
Ingredients
- 1/2 cup unsalted butter room temp
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 cup smooth or crunchy peanut butter I used smooth because I added peanuts
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 1/2 cups sifted flour or if you don't sift which I didn't cause I'm lazy use 1 1/3 cup flour
- 1 cup chopped honey roasted peanuts optional
- 1 cup crushed Nutter Butter cookies optional
- 1 jar strawberry jam 250 mL - I used the whole thing
Instructions
- Preheat your oven to 350 degrees F. Line a square baking pan with parchment paper, making sure there are flaps of parchment paper sticking over the edges for easy removal of the cookie. I didn't butter my pan since the cookie base was going to be pretty buttery and I didn't have any problems removing it.
- Beat the butter and both sugars together until fluffy. Add in the peanut butter and egg, mix to combine. Scrape down the sides of the bowl and add the salt, baking soda and vanilla. Mix to combine. Add in the flour and mix until blended. Stir in the chopped peanuts and Nutter Butters.
- Place 2/3 of the cookie dough into the pan and press into an even layer. Pour the jam over top and smooth into an even layer. Drop the remaining cookie dough overtop in rough dollops. You can top with more peanuts if desired.
- Bake for approximately 45 minutes, until the cookie is golden in colour. Allow the cookie to cool and stiffen in the pan, approximately 20 minutes. When the cookie is solid enough, lift it out of the pan and let it continue cooling on a rack. Make sure it's completely cool before attempting to slice.
Peanut Butter Cookie Base adapted from
I had so much fun thinking up a sweet ‘n fabulous dessert for my sweet ‘n fabulous friend, Alice. Thanks for having me over!
