Macaroni and cheese. Avocado and toast. Tomatoes and Basil.
There are some foods that are just made for each other. Their individuality is alright, but their combinations are historical. Can you even say macaroni, without adding cheese to the end?
The tricky part comes when a food has more than one soulmate. It’s the classic love triangle of peanut butter, chocolate, and jam. I have found that many have strong opinions one way or the other. But for me, I can’t decide.
The PB & J is the favourite American pastime, the creaminess of the PB with the tart jam is simple perfection. While the other part of me thinks but what about the chocolate, rich on rich!
Now I should confess, my love of PB & J has not been since I was a kid. I remember going to school with my barbie lunchbox, pulling out my apples, carrots, and turkey sandwich. Looking at the other children and their crust free Wonder-bread sandwiches, with peanut butter and jam oozing out the sides with every bite, I yearned. What could this magical combination taste like??
If you were to ask my mum, the answer would be “unacceptable”. Growing up in England, my mum had never even had peanut butter, let alone a PB & J sandwich. Despite her now every day breakfast of one slice of toast with peanut butter and one slice of toast with jam, she refuses to combine them.
Because I am a huge risk taker (ha!), I combined those two slices of toast and it was like everything was right in the world. Two completely different foods just worked. Their very identity became based on the other. This has to be the perfect pairing.
Peanut Butter Chocolate Cups. Oh, yes. I blame peanut butter, for being so delicious and to be honest a little too selfish. Do you really need to be good with everything?
So I am back to the start, chocolate or jam, chocolate or jam. Chocolate or…BOTH!
Life is too short to have to choose. Make both, enjoy both, love both.
Peanut Butter Cookies
Makes 2 Dozen
Endive and Indulge Creation
3/4 cup, loosely packed brown sugar
1/2 cup unsalted butter, softened
1 cup natural peanut butter
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup chocolate chips
1/3 cup raspberry jam
- Preheat oven to 350F
- Using a hand or stand mixer, cream butter and sugar in a large mixing bowl.
- Beat in peanut butter, vanilla, and eggs.
- Add in flour, baking soda, and salt; mix until combined.
- Take half of the dough and place in a medium sized bowl; add chocolate chips. Use your hands to incorporate the chips throughout the dough.
- Make 12 small chocolate chip dough balls and place on a parchment or silicone lined baking tray. Slightly flatten with back of wooden spoon.
- With the other half of the plain peanut butter dough, make 12 dough balls and place on a lined baking tray. With the flat side of your thumb, make a small indent in each cookie. Place a small amount of jam in each thumb print.
- Bake cookies for 10-12 minutes, or until slightly brown.