• Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
• Cream the peanut butter, butter, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
• Add in the egg and vanilla and beat until combined.
• Add in flour, cornstarch, baking powder, baking soda and salt. Mix until all combined.
• Scoop out dough and roll into balls. Scoop out about 1 1/2 TBSPs of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 inch thick.
• Bake for about 10 minutes. Remove from oven. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
• While cookies are cooling, make the peanut butter cream frosting.

PEANUT BUTTER CREAM FROSTING DIRECTIONS

• In stand mixer, cream butter, peanut butter and powdered sugar for about 2-3 minutes until smooth.
• Put the peanut butter cream in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies leaving space in the spiral for the raspberry preserves.
• Put the 1/3 cup of raspberry preserves in a piping back with same round tip or a gallon size Ziploc bag with the corner snipped off. Pipe the preserves into the spiral with the peanut butter cream. 
• You are finished! Enjoy.