Peanut Raspberry Cookies
A classic American peanut butter cookie variation filled with raspberry jam. Crisp in texture and suitable for all ages.
Ingredients
Crunchy peanut butter (unsweetened)
225 g
Butter (cubed)
75 g
Extra fine light brown sugar
90 g
Light muscovado sugar
50 g
Egg (large, beaten)
1
Cake flour
150 g
Seedless raspberry jam
250 g
Instructions
1
Prepare the dough
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Place the peanut butter and butter in a bowl and beat until smooth and well combined. Add the brown sugar and light muscovado sugar, and mix until evenly incorporated. Add the beaten egg. Pour in the flour and knead until a dough forms.
2
Shape
Roll the dough between your palms into walnut-sized balls. Place them on the prepared baking sheet and gently flatten with a fork, leaving a crisscross pattern on the surface. It is fine if the dough cracks a little.
3
Bake
Bake in the oven for 10-12 minutes; do not let them brown. Transfer to a wire rack with a spatula to cool.
4
Assemble
Spread jam on one cookie and sandwich it with another cookie. Repeat to assemble all the cookies.
