100g unsalted butter, softened
40g smooth peanut butter
100g caster sugar
50g light brown muscovado sugar
½ tsp vanilla extract
100g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
100g porridge oats
100g sour cherries
For the filling: 80g smooth peanut butter
80g Philadelphia soft cheese
190g icing sugar
140g cherry conserve
1. Preheat the oven to 180˚C, gas mark 4. Using electric beaters, cream the butter, peanut butter and sugars for 3 minutes. Beat in the egg and vanilla then, using a wooden spoon, mix in the remaining cookie ingredients.
2. Roll heaped tablespoons of the mix into balls, space out on a parchment-lined tray and flatten slightly. Bake for 10-12 minutes, until just golden. Cool for 5 minutes, then transfer to a wire rack to cool completely.
3. For the filling, cream the peanut butter, soft cheese and icing sugar using electric beaters. Spread over half the cookies. Spread the remaining cookies with cherry conserve and sandwich together.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.