½ cup butter (57g)
½ cup peanut butter (120g)
½ cup white sugar (100g)
½ cup brown sugar (100g)
1 1/4 cup all-purpose flour (157g)
1 tsp. baking soda (6g)
½ tsp. baking powder (2g)
¼ tsp. salt (1g)
1 egg, beaten 12oz. can raspberry pastry and pie filling* (340g)
Using an electric hand blender, cream together the butter and peanut butter. Add the white and brown sugar, and continue to cream until well combined, about 2 minutes.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add a large spoonful of the flour mixture to the butter mixture, along with the beaten egg. Combine well with the mixer and continue to add spoonfuls of the flour mixture until all of the flour is incorporated. Shape the dough into equal sized balls (I used a melon baller to make 10g sized balls). Chill the dough balls in the refrigerator for 1 hour or until ready for use.
Heat your oven to 350°F (176°C). Line a cookie sheet with parchment paper. Place the balls of dough on the prepared pan. Using a fork, flatten the balls of dough by pressing twice with the fork forming a criss-cross pattern on top. Bake the cookies for 8-10 minutes, or until the cookies are firm and golden. Cool the cookies on a cooling rack.
Once the cookies are completely cool, place 1-2 tsp. (6g-12g) of raspberry pastry filling on the flat side of a cookie. Place another cookie on top of the jam to form a sandwich.
*You will have leftover filling, so you can make a double batch of cookies, or use the leftover filling on cupcakes or on toast.