Peanut Butter & Jam Cookies With White Chocolate Drizzle

1. 1

   Preheat oven to 180u00b0C (355u00b0F).

2. 2

   Use an electric beater or whisk to beat butter, peanut butter and sugar until mixture is light and fluffy. Crack in egg and beat through until well combined.

3. 3

   Add self-raising flour and vanilla extract, then use a wooden spoon or spatula to gently stir the flour through until you have a well-combined cookie dough.

4. 4

   Line a tray with non-stick baking paper (or a silicone mat if you have one). Roll out 8 even-sized balls of the dough and place them on the tray. Use your thumb to push a shallow hole in each ball of dough. Fill each hole up with a teaspoon of raspberry jam.

5. 5

   Bake in the oven for 15 minutes. Leave the cookies to cool on a wire rack to firm up.

6. 6

   Put white chocolate in a bowl and microwave for 20 seconds. Stir and microwave for another 20 seconds. Give the chocolate another stir then repeat one more time to fully melt the chocolate.

7. 7

   Drizzle white chocolate over cookies. Or fill a disposable piping bag with the white chocolate, snip the tip of the piping bag, then drizzle your cookies in a more controlled and neat fashion.

* Per serving · 4 servings · Values may vary.