Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 50 mins
Servings:
30
Ingredients
Directions
Sift flour, baking soda, and salt together in a bowl.
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.
Beat flour mixture into peanut butter mixture on low speed until just blended. Scrape the bowl and mix a few more seconds.
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).
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls on the paper.
Bake cookies in the preheated oven until partially cooked, about 11 minutes.
Place raspberry jam in a bowl and stir until syrupy.
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.
Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
Cook's Notes:
Choose a smooth, seed-free jam. I do not recommend jelly with chunks of fruit, like strawberry.
Attempting to move the cookies before cooling completely will cause them to break.
Nutrition Facts (per serving)
| 132 | Calories |
| 6g | Fat |
| 18g | Carbs |
| 2g | Protein |
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