Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (125g) creamy peanut butter
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (60g) powdered sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/3 cup (80g) seedless raspberry or grape jam

Instructions:

  1. Beat the softened butter, creamy peanut butter, granulated sugar, and powdered sugar together until the mixture is pale and fluffy. Mix in the egg and vanilla extract, scraping the sides of the bowl.
  2. Whisk the flour, baking powder, and salt together in a separate bowl. Slowly add this to the wet mixture on low speed, mixing only until the flour disappears.
  3. Scoop about 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheet and use your thumb or a rounded measuring spoon to press a deep indentation into the center.
  4. Spoon about 1/4 teaspoon of jam into each crater. Bake at 350°F (175°C) for 10-13 minutes until edges are light mahogany-gold and jam is bubbling.
  5. Allow the cookies to cool on the pan for 5 minutes to let the jam set, then transfer to a wire rack to cool completely.