Working from cold dough…
Mix 500 g Quesava Naked bake-at-home dough with 100 g chunky peanut butter and return to the fridge to chill for 20 minutes.
Using an ice cream scoop or tablespoon drop 20 – 25 g balls of dough into an oiled mini-muffin tray or similar sized small, bake-able mold.
Dip your thumb or finger into warm water and dent the top of each ball. Fill the dents with ¼ tsp of your favourite jam.
Bake for 22 – 25 min at 375 – 400 F
Makes 24 cookies