CRACKD PEANUT BUTTER & JELLY COOKIES

• Preheat the oven to 160°C/140°C fan/gas 2 .
• Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, beat the plant-based butter until creamy.
• Add the peanut butter and mix until combined.
• Add the granulated sugar and brown sugar and beat until light and creamy.
• Add the Crackd® The No-Egg-Egg® and vanilla extract and mix until just combined.
• Add the baking powder, salt and the flour amount listed on the source page method, then mix just until the dough comes together.
• Roll the dough into balls about 1 1/2 tablespoons each.
• Roll each dough ball in a little extra sugar and place on the prepared baking sheets about 2 inches apart.
• Use a fork to press a crisscross pattern into each cookie.
• Make a small indent in the center of each cookie and spoon in about 1 teaspoon of raspberry preserves.
• Bake for 10 minutes, until the edges are lightly golden.
• Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
• If you like, finish with flaky sea salt and a drizzle of melted peanut butter.

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