Ingredients
The following ingredients have 4 Servings
- 1 cup creamy peanut butter
- 1 cup chunky peanut butter
- ½ cup (1 stick, 113 g) unsalted butter, (softened)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, (packed)
- 1 large egg, (room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cups (160 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 jar (18 ounces) strawberry preserves, (approximately 1 ½ cups)
- ½ cup salted peanuts, (coarsely chopped, optional)
Instruction
- Preheat oven to 375°F and line a 9x13-inch pan with parchment paper.
- In a large bowl, cream together both kinds of peanut butter, butter, granulated sugar, and brown sugar with a handheld mixer on medium speed until well blended.
- Beat in the egg and vanilla, scraping the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt; mix into the creamed mixture.
- Spread ⅔ of the peanut butter dough onto the bottom of the 9x13-inch pan.
- Spread the preserves evenly over the bottom layer of dough.
- Dollop the remaining dough evenly over the top of the preserves.
- Top with the chopped peanuts.
- Bake for 40-45 minutes, or until the edges are golden brown.
- Let cool completely before serving.
