You’ll Need
100g peanut butter
75g softened butter
100g light brown sugar
1 egg
125g self-raising flour
1 tsp vanilla extract
4 tbsp strawberry or raspberry jam
For The Finish
2 tbsp icing sugar
1 tbsp melted peanut butter
Optional But Dangerous
White chocolate chips
Vanilla ice cream
Extra jam
Method
Preheat your air fryer to 160°C.
Lightly grease four ramekins, silicone muffin moulds, or foil pudding cups.
In a bowl, beat together the peanut butter, butter, and brown sugar until smooth.
Add the egg and vanilla extract and mix until fully combined.
Fold through the flour until a soft cookie dough forms.
Divide most of the dough between the moulds, pressing it into the base and slightly up the sides.
Spoon a tablespoon of jam into the centre of each one.
Top with the remaining cookie dough, leaving a little jam peeking through in places.
Air fry at 160°C for 10–12 minutes until lightly golden around the edges and still slightly soft in the middle.
Allow to cool for 5 minutes.
Drizzle with melted peanut butter and dust lightly with icing sugar.
Serve warm while the centres remain soft and sticky.