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Stuffed cookies
30 m active | 8 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 509
  • Fat about 29g
  • Carbohydrates about 51g
  • Protein about 10g
This is needed
This is needed for 8 pieces
Filling
  • 4 tbsp raspberry jam
  • 4 tbsp peanut butter
Dough
  • 150 g butter, soft
  • 50 g peanut butter
  • 150 g cane sugar
  • 1 pinch salt
  • 1 eggs
  • 300 g white flour
  • 50 g salted peanuts
Tools
  • One ice cube tray for at least 8 cubes
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And that's how it's done
And that's how it's done
Filling
Place 1 tbsp of jam into each of 4 ice cube moulds. Place 1 tbsp of peanut butter into another 4 ice cube moulds. Freeze for approx. 8 hrs.
Dough
Using the whisk on a hand mixer, beat the butter, peanut butter, sugar, salt and egg in a bowl until the mixture becomes lighter in colour.
Stir the flour into the butter mixture, mix quickly to create a dough.
To shape
Shape the dough into 8 balls and flatten a little.
Remove the jam and peanut butter cubes and halve them.
Place one jam cube and one peanut butter cube into the middle of the dough balls, fold in the edges and press down firmly.
Place the cookies with the opening facing upwards on a baking tray lined with baking paper, flatten a little. Scatter over the peanuts and press in.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C.