Molten PB and J cookie

As you can probably tell, I went through a phase of my single serve cookies, but they’re just SO good.

Recipe, serves 1-2 as a snack;

THE COOKIE
2 big tbsp peanut butter
2 tbsp sugar
1 tbsp milk
1 tsp vanilla
1 tbsp buckwheat flour
1 tbsp vanilla syrup or maple syrup
Pinch of salt
1/6th tsp bicarbonate of soda
1 tbsp chocolate chips (I used a mix of dark and white)

TO FILL
2 tbsp raspberry yogurt (here for the one I always use)
1 tbsp crushed raspberries

Method

1. Preheat your oven to 160°C

2. Mix your almond butter and sugar until you have a paste

3. Add 1 tbsp milk and the vanilla and mix well

4. Add the flour, bicarb and salt and Mix well until you get a dough

5. Add the syrup and stir through well, press into a ball, then freeze for 5-10 minutes.

6. Press 3/4 the dough into a small bowl, so it lines the edge of the bowl, with thickness of about 1cm, leaving a well in the centre.

7. Crush 1 tbsp raspberries and add to 2 tbsp raspberry yogurt, mixing through. Add the mix to the centre of the well.

8. Flatten the remaining 1/4 of the cookie dough and shape into a circle the size of the bowl, place as a lid over the raspberry yogurt and press into the dough thats against the sides

9. Bake for 15-20 minutes, let rest for 2-3 minutes, and top with salt and fresh or freeze dried raspberries

Notes + Variations:

You could just fill this jam instead of raspberry yogurt, but I’m obsessed with this raspberry yogurt soooooo.