Ingredients
1 cup smooth peanut butter
1/2 cup light brown sugar
1 teaspoon baking soda
1 large egg
1/4 cup raspberry jam
Directions
Pre-heat the oven to 325°F.
Lightly grease a cookie sheet with butter. Combine in a medium size mixing bowl: 1 cup smooth peanut butter, brown sugar, baking soda and egg. Roll into 12 balls and evenly space on the cookie sheet. Slightly press the cookies down and make a small indentation with your index finger. Place 1 teaspoon jam in the indentation.
Bake the cookies for 15 minutes. Let cool on the pan for 5 minutes and transfer to a wire cooling rack to cool completely.