Makes 24 cups
Ingredients:
1 cup creamy peanut butter
1 cup light brown sugar, packed
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
Raspberry jam (or your favorite flavor)
Directions:
Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners or non-stick spray.
In a bowl, mix peanut butter and brown sugar until well combined.
Add the egg, baking soda, and vanilla extract, mixing until a dough forms.
Roll the dough into small balls and place in each muffin tin well.
Press a thumbprint into the center of each dough ball and fill with a teaspoon of jam.
Bake for 8-10 minutes until the edges are golden. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.