In a large mixing bowl add the Unsalted Butter (100 gram), Peanut Butter (3/4 cup), Caster Sugar (1/2 cup), Brown Sugar (1/2 cup) and Vanilla Extract (1 teaspoon). Cream together until light, fluffy and smooth.
Add in Egg (1) and beat into the mixture.
Sift in the All-Purpose Flour (1 1/4 cup) and Baking Powder (1 teaspoon) and using a spatula, mix everything together until combined.
Cover the dough with plastic wrap and let it chill in the fridge for about 30 minutes.
Once dough is chilled grab tablespoons of the mixture and roll into small balls then place on baking tray lined with non-stick baking paper.
Using a clean thumb make a small indentation to each cookie ball. Spoon in a small amount of Raspberry Jam (1/3 cup) into each cookie dough hole.
Preheat oven at 320 degrees F (160 degrees C).
Once they've all been filled with jam place into preheated oven and bake for 12-15 minutes, or until nice and golden around the edges.
Once out of the oven, allow the cookies to cool completely on the trays. They will firm up as they cool. Serve and enjoy!