| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
| Passive Time | 40 minutes |
| Servings |
small cookies
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Ingredients
- 1 1/2 cup All-purpose flour
- 3/4 cup Smooth Peanut Butter (I use Kraft)
- 1/2 cup Unsalted Butter (softened to room temperture)
- 2/3 cup Brown sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Pure Vanilla extract
- 1 tsp Baking soda
- Raspberry sauce or fruit jam (Cooled and strained)
Ingredients
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Instructions
- Preheat oven to 350 degrees Fahrenheit or 180 Celcius and line 2-3 baking sheets with parchment paperor silicone mats.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, combine, peanut butter, unsalted butter, and sugars for 2-3 minutes until light and fluffy Scrape the sides of the bowl if needed.
- Add the egg and vanilla and beat until combined
- Sift in the flour, baking soda and salt and mix for 2 minutes on low until fully mixed
- Using a tablespoon, or small cookie scoop, form the dough into balls and place on the cookie sheet with parchment paper
- To form these cookies, press them down with your thumb allowing them to have a bit more space to put the jam when they come out of the oven.
- Bake for 14-16 minutes until lightly golden on top. Let cool for 10 minutes on a cooling rack.
- Fill a piping bag with the raspberry sauce or fruit jam with a round piping tip and pipe approximately 1 tsp of jam on each of the cookies.
- Enjoy!