Who does not love the combination of peanut butter and jelly in a cookie? You can store these for up to 3 days in an airtight container.

Serves: 10
Preparation time: 20 minutes
Cooking time: 12 minutes

Ingredients:

• 1 Egg
• 6.3 oz Plain flour
• 75 grams Golden caster sugar
• 75 grams Light brown sugar
• 75 grams Butter, softened
• 50 grams Peanut butter
• 2 Tbs Chopped peanuts
• ½ Tsp Baking soda
• ¼ Tsp Salt
• 1 Tsp Alcohol-free vanilla extract
• 10 heaping Tsp Raspberry jam

Directions:

• Heat your oven to 350 degrees F.
• Line 2 baking sheets with parchment paper.
• In a large mixing bowl, cream the butter, peanut butter, and sugar together until very light and fluffy.
• Beat in eggs and vanilla extract until well combined.
• Stir in flour, baking soda, salt, and chopped peanuts.
• Scoop 10 large tablespoons of the mixture onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
• In the center of each cookie, make a thumbprint and fill each with a heaped teaspoon of raspberry jam
• Bake for 12 minutes or until firm at the edges but still soft in the middle.
• Remove from oven and let them cool for a few minutes in the baking sheet.
• Transfer to a wire rack to cool completely.