Peanut Butter & Jam Cookies with White Chocolate Drizzle

Preheat oven to 180ºC (355ºF).

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.

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.

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.

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

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.

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.