• 1 cup smooth peanut butter
• 1/2 cup light brown sugar
• 1 teaspoon baking soda
• 1 large egg
• 1/4 cup raspberry jam

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.

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