- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup smooth peanut butter
- 4 ounces (1 stick) unsalted butter, softened
- 1/3 cup packed light-brown sugar
- 1/3 cup granulated sugar, plus more for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup raspberry jam
- Preheat oven to 350 degrees. Whisk together flour, baking powder,
- Scoop level tablespoons of dough, and form into balls. Roll each
- Bake until cookies are puffy, about 10 minutes. Remove from oven,
- Heat jam in a small saucepan, stirring, until loosened, about 30