Ingredients

• 1.67 cups all-purpose flour
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups unsalted butter , softened
• 0.67 cups creamy peanut butter
• 0.5 cups white sugar
• 0.5 cups brown sugar
• 0.5 teaspoons vanilla extract
• 1 large egg
• 0.75 cups seedless raspberry jam

Instructions

1. 1 Sift flour, baking soda, and salt together in a bowl.
2. 2 Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of the bowl with a rubber spatula. Add egg to peanut butter mixture and beat on medium speed until blended. Scrape side of the bowl down again.
3. 3 Beat flour mixture into peanut butter mixture on low speed until just blended. Scrape the bowl and mix a few more seconds.
4. 4 Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls on the paper.
6. 6 Bake cookies in the preheated oven until partially cooked, about 11 minutes.
7. 7 Place raspberry jam in a bowl and stir until syrupy.
8. 8 Make an indentation with a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack. Fill each indentation with about 1 teaspoon jam.
9. 9 Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

Nutrition per serving