1/2 c. unsalted butter, at room temperature
1/2 c. peanut butter
1/2 c. dark brown sugar
1 egg
1/2 tsp. vanilla
1 1/2 c. plus 1 tbsp. flour
1/2 tsp. salt
1/4 c. finely chopped salted cocktail peanuts
1/3 c. raspberry jam

In the large bowl of an electric mixer, beat the butter and peanut butter until creamy. Add the brown sugar and beat 1 minute to blend. Beat in the egg and vanilla, scraping down the sides of the bowl.

Combine the flour and salt; slowly add to the creamed mixture, beating to blend. Stir in the peanuts. Place 1-inch balls of dough on ungreased baking sheets and make an indentation in the centers with your thumb. Fill each with about 1/4 teaspoon raspberry jam. Bake in a preheated 350 degree oven 12 minutes. Cool for a few minutes before removing to wire racks.

The cookies can be frozen with or without the filling. 107 calories. 32 cookies.