Peanut Butter and Raspberry Butter Cups

Peanut Butter and Raspberry Butter Cups

Ingredients:
Cookie Crust
1/4 c. granulated sugar
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 c. unsalted butter (cold) sliced into tablespoon size
1 large egg

Peanut Butter and Jelly Filling
1 c. unsalted butter (room temperature)
2 c. creamy peanut butter 
1 3/4 c. powdered sugar
1 tsp. vanilla
2 c. raspberry preserves

Crumble Topping 
3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/3 c. packed light brown sugar
2/3 c. old fashioned oats
6 T. unsalted butter (cold, cut into tablespoon slices)

Directions: Preheat oven to 375 degrees
Make the cookie crust and press into mini or small muffin tins. Bake for 20 min. or until golden brown around the edges.  Remove muffin tin from the oven.  In a small mixing bowl add the peanut butter, powdered sugar and vanilla.  Continue to beat until creamy.  Spread evenly over the crust in mini muffin tins.  In a separate bowl, combine ingredients to make the crumb topping.  Place the jelly preserves on top of the peanut butter filling, then add the crumble topping. Bake for 20 minutes then cool and serve.  Keep the peanut butter and jelly cookies in an airtight container in the refrigerator.