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Peanut butter cookies with raspberry jam

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Ingredients for 1 servings:

  • 125 g butter
  • 80 g white sugar
  • 80 g brown sugar
  • possibly vanilla flavor
  • 1 egg(s)
  • 200 g peanut butter
  • 200 g flour
  • ¾ tsp baking powder
  • 3 tbsp, heaped raspberry jam

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat oven to 170°C. Cream the butter and sugar until creamy. Add a few drops of vanilla, if desired. Add the egg. Stir in the peanut butter. I use the one with peanut pieces in it. Add the flour and baking powder. Form into golf-ball-sized balls and press down on the tops with your thumb. Bake for about 12 minutes, then fill with raspberry jam. You may need to press the surface again. Bake for another 5 minutes. Makes about 25-30.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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