Peanut Butter and Jam Cookies

Method:

1. Preheat oven to 160oC and line a baking tray with greaseproof paper. 
2. Place the butter, peanut butter and brown sugar in a bowl and beat for 8-10 minutes until pale. 
3. Add the vanilla and egg and beat well. Sift in the flour and bicarbonate of soda and fold in with the peanuts till combined. Refrigerate the dough for 30 minutes until firm.
4. Roll tablespoons of the dough into balls and press together slightly before placing onto the prepared baking tray. Flatten slightly then make a little well with your thumb into each cookie and add a 1/4 teaspoon of the jam into each hole. 
5. Bake the cookies for 20-25 minutes until golden. Allow to cool sightly then transfer to a wire rack to cool completely. Spoon extra jam onto the cookies to serve. Makes 36.

1. 100g unsalted butter, softened

2. 140g smooth peanut butter

3. 220g light soft brown sugar

4. 1 teaspoon vanilla extract

5. 1 medium egg

6. 190g plain flour, sifted

7. 1/4 tsp bicarbonate of soda, sifted

8. 70g salted peanuts, finely chopped

9. 160g raspberry jam, plus extra to serve