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Course Dessert
Servings 21 cookies


  • 1 cup smooth peanut butter
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder 
  • ½ cup flour
  • raspberry jam 


  • Preheat oven to 325°F.
  • In a large bowl mix the peanut butter and sugar with a rubber spatula. 
  • Add the egg and mix. 
  • Add the vanilla and baking powder. Mix well. 
  • Add the flour and mix. 
  • Mix well with the spatula. You can also used your hands. Using a tablespoon measuring spoon, scoop the batter and roll into a ball. 
  • Take a 1/4 tsp measuring spoon and press into the middle of each ball to flatten the cookie and make an hole. 
  • Bake for 20 mins. 
  • Take out of the oven using the 1/4 tsp press down on the hole again. 
  • Spoon the raspberry jam into the hole and let cool for 10 mins. 


You can use any jam you like. My favourite is raspberry, strawberry, or grape jelly.